Blueberry & Oat Pancakes with Cinnamon (5:2 Diet)

Serves	6 to 8 opancakes for 2 people
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Serve Hot
Occasion	Christmas, Easter, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

These delicious fluffy pancakes with a hint of cinnamon make a very special breakfast or a delectable dessert, and are only 170 calories per portion, making them the ideal recipe to perk up a 5:2 Diet Fast Day. The oats and blueberries make them a healthy breakfast dish, whilst being a weekend treat too. When not dieting, serve them with cream and a sprinkling of caster sugar for a divine dessert.

Ingredients

1 large free-range egg (separated)
25g (1 oz) self raising flour
25 (1 oz) porridge oats
1 1/2 teaspoons Splenda (or low-calorie sugar or sweetener of your choice)
1/2 teaspoon ground cinnamon
75ml (1/8 pint) skimmed milk (or soya milk)
low fat cooking spray
75g (3 ozs) fresh or frozen blueberries
1 1/2 teaspoons Splenda (or low-calorie sugar or sweetener of your choice)

Note

These delicious fluffy pancakes with a hint of cinnamon make a very special breakfast or a delectable dessert, and are only 170 calories per portion, making them the ideal recipe to perk up a 5:2 Diet Fast Day breakfast. The oats and blueberries make them a healthy breakfast dish, whilst being a weekend treat too. When not dieting, serve them with cream and a sprinkling of caster sugar for a divine dessert.

Directions

Step 1	In a clean bowl, whisk the egg white until it is stiff and holds peaks. In another bowl, beat the egg yolk, flour, oats, sweetener, cinnamon and milk together.
Step 2	Gently fold the egg whites into the oat and flour mixture with a metal spoon, being careful to keep as much of the light egg white volume as possible.
Step 3	Heat a non-stick frying pan and spray with low-fat oil, about 2 to 3 sprays. Place tablespoons of the pancake batter in the frying pan to make little pancakes, cook for 3 to 4 minutes until they have puffed up before carefully turning over and cooking on the other side until golden. (You should get 6 to 8 pancakes out of the batter)
Step 4	When cooked, place the pancakes on a plate and wrap in a tea towel to keep warm, whilst you cook the others.
Step 5	Meanwhile, warm the blueberries gently in a small saucepan with about a tablespoon of water and the sweetener, and stir until the fruit is soft and has broken down.
Step 6	Serve the pancakes(3 to 4 each, depending on yield) with the hot blueberry sauce and a sprinkle of extra cinnamon if wanted.