Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 42

Makes 10 Pancakes • Serves 5

These fluffy pancakes are lighter than a standard pancake because I’ve replaced most of the fat with apple sauce and egg whites – but no one would know. I make these on the weekends for my daughter Madison – she just loves them. Sometimes for fun, I make a smiley face, using fruit for eyes and chocolate chips as the mouth. She usually gets a big chuckle out of that. Personally, I prefer topping my pancakes with fresh strawberries and honey, because they complement the flavour of the chocolate.

½ cup (65g) wholemeal flour

½ cup (75g) plain flour

2 teaspoons baking powder

¼ teaspoon sea salt

½ cup (125g) unsweetened apple sauce†

1 cup (225ml) unsweetened almond milk (or soy or low-fat dairy milk)

3 large egg whites

2 teaspoons rapeseed oil

1 teaspoon pure vanilla extract

Cooking spray or oil mister

¼ cup (45g) chocolate chips

5 large strawberries, sliced

Honey or pure maple syrup, for serving (optional)

In a large bowl, whisk together the flours, baking powder and salt.

In a separate bowl, combine the apple sauce, almond milk, egg whites, oil and vanilla. Stir the flour mixture into the apple sauce mixture until just moist, being careful not to overmix.

Heat a large nonstick frying pan or griddle over medium-low heat. When hot, lightly spray the pan with oil. Scoop out a ladleful of batter for each pancake, then sprinkle 1 teaspoon of chocolate chips on top. Cook until the pancakes start to bubble and the edges begin to set, 1½ minutes. Flip the pancakes over and cook the second side until golden, 1½ minutes. Repeat with the remaining batter.

To serve, put 2 pancakes on each of 5 plates and then top with strawberry slices and honey or maple syrup (if using).

† If you can’t get hold of unsweetened apple sauce, use sweetened as an alternative.

skinnyscoop

Make a double batch of pancakes, and then freeze what you don’t eat. Leftover pancakes can be refrigerated for up to 3 days or kept frozen for at least 1 month. To freeze, stack cooled pancakes on a freezer-safe dish with a sheet of greaseproof paper between each one. Cover with clingfilm or foil and freeze. Reheat them in the toaster or microwave.