Mixed berry pancakes

Mixed berry pancakes
  • Serves: 8
  • Prep time: 20 minutes plus standing
  • Cook time: about 30 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Served with summer berries and creamy fromage frais, these pancakes make a tasty alternative start to the day.


  • 400g fresh mixed berries (blackberries, blueberries, raspberries and strawberries)
  • 1 tbsp sweetener
  • Icing sugar, to dust (optional)
  • Fat free natural fromage frais, to serve
  • Fresh mint leaves, to decorate

For the pancakes

  • 150g plain flour
  • 1 tbsp sweetener
  • Salt
  • 4 large eggs, beaten
  • 100ml skimmed milk
  • 1 tbsp finely grated orange zest
  • 1 tsp vanilla essence
  • Low calorie cooking spray


  1. Place the berries in a bowl with the sweetener and toss to mix well. Leave to stand at room temperature for 20-30 minutes.
  2. To make the pancakes, sift the flour into a bowl with the sweetener
    and a pinch of salt. Mix in the eggs, milk, orange zest and vanilla
    essence and whisk until smooth.
  3. Spray a small frying pan with low calorie cooking spray and place
    over a high heat. Pour one-eighth of the batter into the pan to coat
    the bottom, tilting and swirling the pan to spread the batter.
  4. Cook for 1-2 minutes or until lightly browned at the base then
    carefully flip over and cook the other side for 1-2 minutes. Remove
    from the pan, fold into quarters and keep warm while you make the
    remaining pancakes.
  5. Serve the pancakes with the berries. They’re delicious lightly dusted
    with icing sugar (1 Syn per level teaspoon) and served with a spoonful
    of fromage frais and a sprig of mint.

Tip: Top with a dollop of ice cream for a dazzling dessert.

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