A Low GI favourite for breakfast or any other time! I've been cooking low GI food for a while now and trialling different combinations in trusted recipes. These pancakes are a low fat, low GI alternative and served with fresh fruit and low fat yoghurt are just delicious.
Whisk eggs and sugar until thick and creamy. (I use the electric mixer)
Blend in buttermilk and the olive oil.
Sift flour, returning any bran to the flour after sifting. Add to the egg mixture on a low speed until batter is smooth.
Heat pan (non-stick, heavy bottomed pan is best).
Lightly spray the pan with the olive oil spray. Pour the batter from a jug into the pan and cook until bubbles appear on the surface.
Turn pancake and cook until browned.
Remove from pan and start a stack. Cover to keep warm.
Repeat until all batter used.
The warmth of each pancake added to the stack will keep the others warm but if you need to keep in the oven on a low temperature until ready to serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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