Apple & cinnamon pancakes
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
These apple and cinnamon pancakes with maple syrup taste just as good as they look.
Ingredients
Lemon Juice, Fresh
2 teaspoon(s)
Apple
1 medium, half diced and half cut into thin wedges
Ground Cinnamon
1 pinch, plus extra for dusting
Egg, whole, raw
1 medium, raw, beaten
Fat Free Natural Yogurt
3 tablespoon(s)
Golden caster sugar
1 teaspoon(s)
Plain White Flour
40 g
Baking powder
½ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Maple Syrup
1 teaspoon(s), or golden syrup
Instructions
1
Place the apple wedges into a small bowl and add 1 tsp of the lemon juice to stop them from browning.
2
In a small saucepan, heat the diced apple over a low heat with 1 tbsp water and the cinnamon.
3
In a bowl whisk together the egg, yogurt, sugar and the remaining lemon juice. Then add the flour and baking powder and fold in to make a smooth batter.
4
Mist a pan with cooking spray and set over a medium-high heat. Add 4 separate ladlefuls of batter to the pan and cook for 2-3 minutes, until the underside of the pancakes are firm and golden. Add the apple wedges to the pancakes before flipping. Flip the pancakes and cook for a further 2 minutes until they’re cooked through.
5
Serve the pancakes topped with the diced apple and maple syrup.
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