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Wholemeal Buttermilk Pancakes

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.


  • 4 eggs

  • 2 tabs Logicane (low GI sugar)

  • 1.5 cups (375 mls) low fat buttermilk

  • 2 tabs virgin olive oil

  • 1.5 cups self-raising wholemeal flour

  • olive oil spray for pan


  • 1.

    Whisk eggs and sugar until thick and creamy. (I use the electric mixer)

  • 2.

    Blend in buttermilk and the olive oil.

  • 3.

    Sift flour, returning any bran to the flour after sifting. Add to the egg mixture on a low speed until batter is smooth.

  • 4.

    Heat pan (non-stick, heavy bottomed pan is best).

  • 5.

    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.

  • 6.

    Turn pancake and cook until browned.

  • 7.

    Remove from pan and start a stack. Cover to keep warm.

  • 8.

    Repeat until all batter used.

  • 9.

    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.


Serve warm with a dollop of low fat yogurt and fresh or thawed berries.

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