Low GI Pancakes

Low GI pancakes

 If you have time on hand this Easter Weekend than do yourself a favour and try this recipe.

You won’t believe how good it taste considering the fact that this a low GI recipe. I love this recipe because it makes only 6 pancakes, although I normally get 10 out of the batter since I like my pancakes a bit thinner. Feel free to double the batter, personally I  just don’t like the temptation of having to face a mountain of pancakes when I was only supposed to eat 2!

They taste just as great with a savory filling for a light meal and it’s perfect for the kids lunch boxes.

For 6 Pancakes

1 egg

5 ml Macadamia or canola oil

1.25 ml white vinegar

190 ml Cake flour

1.25 ml salt

60 ml Oat bran

250 ml low-fat milk

5 ml baking powder

Mix the egg, oil and vinegar together.

Sift the Cake flour, baking powder and salt together, add the oatbran and mix through.

Mix together the dry ingredients with the egg mixture and the milk in 3 parts. Mix thoroughly after each addition.

The batter should be resting for 5 – 10 minutes to ensure that the oatbran rehydrated, add a little more milk if the batter is too thick.

Fry your pancakes in a hot pan with a little oil and sprinkle with Cinnamon sugar.


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