Serve these sugar free American Pancakes with any fruits you can lay your hands on and Greek Yogurt. American Pancakes traditionally have sugar added to the batter but served with fresh sweet fruits and raspberry coulis (which I have sweetened with maple syrup) they don’t need the sugar. This is one of my childrens’ favourite breakfasts. Even with the maple syrup in the coulis and the natural sugars in the fruit, this breakfast still has a quarter of the sugar they would get through a packet cereal serving. Much tastier too! The pancakes can be made in advance, kept in an airtight container and reheated when needed. The coulis will keep in the fridge for up to a week. It’s a great topper for porridge and granola.
Prep: 5 minutes Cooking: 5 minutes Total: 10 minutes
200g self raising flour 1 tsp baking powder 1 large egg 1 tsp melted butter 150ml milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Raspberry coulis 300g fresh or frozen raspberries 2 tbsp maple syrup
Any other fresh fruits to serve – I used blueberries, passion fruit and figs ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Natural Yogurt
Put the raspberries and maple syrup into a pan and simmer for 5 minutes. Take off the heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Whisk together all the pancake ingredients. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Get a large pan hot, wipe with oil or I used spray oil. Drop in three 10cm disks of batter at a time. Turn after two minutes. Give the other side of the pancakes two minutes and then set aside onto a warm plate (mine is from Neptune) until you’re ready to serve.
Top the pancakes with your choice of fruits, the coulis and a dollop of yogurt.
Full Credit to Anna's Family Kitchen