Tag: Pancakes

Gingerbread Pancakes…

Gingerbread Pancakes

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped tablespoons of fat free greek yogurt
  • 1 tablespoon TRKG gingerbread syrup (See here for info on these syrups)
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground ginger
  • 12g crystallised ginger, finely chopped (if you don’t have this add extra ground ginger instead)

METHOD:

  1. In a bowl whisk the whole egg, egg yolk, yogurt and ginger syrup until well mixed.
  2. In a separate bowl add the baking powder, both spices, chopped ginger and oatbran and give it a little stir.
  3. Add the whisked egg mixture to the oatbran and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
  5. Heat your pan up (we use one of these 7 hole pans), add small spoonful’s into each cavity and fry on a medium heat until bubbles start to appear, flip over and cook for a further few minutes until golden and cooked through.
  6. Serve with fruit of your choice.

NOTES:

  • When cooking pancakes in batches reduce the cooking time on each batch as the heat that generates will require them to be cooked for less time the longer the pan is getting hot.

Hickmans Slim Kitchen

Blueberry & Lemon Pancakes…

Blueberry & Lemon Pancakes

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped tablespoons of fat free greek yogurt
  • 1 tablespoon TRKG lemon syrup (See here for info on these syrups)
  • Handful of fresh blueberries

METHOD:

  1. In a bowl whisk the whole egg, egg yolk, yogurt and lemon syrup until well mixed.
  2. In a separate bowl add the baking powder, blueberries and oatbran and give it a little stir.
  3. Add the whisked egg mixture to the oatbran and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not to knock too much air out in the process.
  5. Heat your pan up (we use one of these 7 hole pans), add small spoonful’s into each cavity and fry on a medium heat until bubbles start to appear, flip over and cook for a further few minutes until golden and cooked through.
  6. Serve with fruit of your choice.

NOTES:

  • When cooking pancakes in batches reduce the cooking time on each batch as the heat that generates will require them to be cooked for less time the longer the pan is getting hot.

Hickmans Slim Kitchen

Fruity Pancakes…

Fruity Pancakes

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped tablespoons of fat free greek yogurt
  • 1 tablespoon TRKG cherry syrup (See here for info on these syrups)
  • 2 glace cherries, quartered
  • 13g dried mixed fruit

METHOD:

  1. In a bowl whisk the whole egg, egg yolk, yogurt and cherry syrup until well mixed.
  2. In a separate bowl add the baking powder, cherries, mixed fruit and oatbran and give it a little stir.
  3. Add the whisked egg mixture to the oatbran and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
  5. Heat your pan up (we use one of these 7 hole pans), add small spoonful’s into each cavity and fry on a medium heat until bubbles start to appear, flip over and cook for a further few minutes until golden and cooked through.
  6. Serve with fruit of your choice.

NOTES:

  • When cooking pancakes in batches reduce the cooking time on each batch as the heat that generates will require them to be cooked for less time the longer the pan is getting hot.

Hickmans Slim Kitchen

Chocolate Orange Pancakes…

Chocolate Orange Pancakes

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped tablespoons of fat free greek yogurt
  • 1 tablespoon TRKG orange syrup (See here for info on these syrups)
  • Terrys Chocolate orange mini pieces
  • Sweet Freedom orange spice choc shot
  • 1 large orange, peeled and sliced

METHOD:

  1. In a bowl whisk the whole egg, egg yolk, yogurt and orange syrup until well mixed.
  2. In a separate bowl add the baking powder and oatbran and give it a little stir.
  3. Add the whisked egg mixture to the oatbran and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
  5. Heat your pan up (we use one of the 7 hole pans), add small spoonful’s into each cavity and fry on a medium heat until bubbles start to appear, flip over and cook for a further few minutes until golden and cooked through.
  6. Top with the mini chocolate orange segments, orange slices and a drizzle of choc shot over the top. Perfect dessert idea alongside some ice cream too. Check out our ice cream recipes for a healthier option.

NOTES:

  • When cooking pancakes in batches reduce the cooking time on each batch as the heat that generates will require them to be cooked for less time the longer the pan is getting hot.

Hickmans Slim Kitchen

Cranberry & Orange Pancakes…

Cranberry & Orange Pancakes

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped tablespoons of fat free greek yogurt
  • 1 tablespoon TRKG orange syrup (See here for info on these syrups)
  • 24g dried cranberries

METHOD:

  1. In a bowl whisk the whole egg, egg yolk, yogurt and orange syrup until well mixed.
  2. In a separate bowl add the baking powder, cranberries and oatbran and give it a little stir.
  3. Add the whisked egg mixture to the oatbran and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
  5. Heat your pan up (we use one of the 7 hole pans), add small spoonful’s into each cavity and fry on a medium heat until bubbles start to appear, flip over and cook for a further few minutes until golden and cooked through.
  6. Top with orange segments and a drizzle of syrup of your choice.

NOTES:

  • When cooking pancakes in batches reduce the cooking time on each batch as the heat that generates will require them to be cooked for less time the longer the pan is getting hot.

Hickmans Slim Kitchen

Jaffa Cake Pancakes…

Jaffa Cake Pancakes

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 2 eggs, 1 whole and 1 separated
  • 2 heaped tablespoons of fat free greek yogurt
  • 1 tablespoon TRKG orange syrup (See here for info on these syrups)
  • 1 mini jaffa cake roll
  • Sweet Freedom orange spice choc shot
  • 1 satsuma, segmented

METHOD:

  1. In a bowl whisk the whole egg, egg yolk, yogurt and orange syrup until well mixed.
  2. In a separate bowl add the baking powder and oatbran and give it a little stir.
  3. Add the whisked egg mixture to the oatbran and mix until well incorporated, set aside.
  4. In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
  5. Heat your pan up (we use one of these 7 hole pans), add small spoonful’s into each cavity and fry on a medium heat until bubbles start to appear, flip over and cook for a further few minutes until golden and cooked through.
  6. Top with the jaffa mini roll sliced up and a drizzle of choc shot over the top. Perfect dessert idea alongside some ice cream too. Check out our ice cream recipes for a healthier option.

NOTES:

  • When cooking pancakes in batches reduce the cooking time on each batch as the heat that generates will require them to be cooked for less time the longer the pan is getting hot.

Hickmans Slim Kitchen
Create a website or blog at WordPress.com
%d bloggers like this: