Pancakes are so indulgent but it doesn’t need to expand your waistline or make you feel anxious.

This scrumptious stack is amazing in that it’s such a lovely balance of carbs, protein and fat. I have been feeling very cold this winter and on this particular morning wanted to treat myself with something sweet. But instead of using sugar I sweetened these pancakes with maple syrup, honey and natural sugars from the blueberries.

It’s healthier in every way and will allow you to indulge a bit on the jam and with your choice toppings.

Ingredients for two portions

3/4 cup oats

1/2 cup plain fat free Greek yoghurt (I use Gero)

1 banana

1 tbsp maple syrup

1 tbsp honey or Xylitol (optional)

1 tsp vanilla essence

2 large eggs

1 tsp baking powder

pinch of salt

1 cup blueberries

Method

1. Heat a large pan or skillet on medium heat.

2. In a bender, whizz together all the ingredients until it’s very fine. Let the mixture sit for 5 minutes.

3. Add blueberries and give it a good stir.

4. Spray pan with Spray-And-Cook or put a little bit of oil on a tissue paper and wipe the pan down after every pancake that you cook. Your pan must be well coated with either oil or spray.

5. Pour 1/3 of a cup of the batter into the pan and bake your pancake until it starts to bubble. About 1-2 minutes.

6. Flip and fry for another minute.

7. Enjoy warm with butter, jam, nut butter or Maple Syrup and blueberries.