Wholemeal Pancakes and Cinnamon Peaches
2 cups wholemeal self-raising flour
2 cups skim milk
1 teaspoon canola oil
1 teaspoon vanilla essence
2 egg whites, beaten until stiff
1 x 410g can sliced peaches, in their own juice
1 teaspoon ground cinnamon
spray canola oil for cooking
2 cups skim milk
1 teaspoon canola oil
1 teaspoon vanilla essence
2 egg whites, beaten until stiff
1 x 410g can sliced peaches, in their own juice
1 teaspoon ground cinnamon
spray canola oil for cooking
Mix flour with milk and oil in a suitable bowl.
When combined fold in the egg whites and let sit for 5 minutes.
Heat the peaches in their juice with the cinnamon till warm.
Spray a crepe/pancake pan with minimal oil and cook each pancake. Turn when the bubbles start to appear. Flip over and cook through.
Serve the pancakes with peaches and syrup over the top.
Heat the peaches in their juice with the cinnamon till warm.
Spray a crepe/pancake pan with minimal oil and cook each pancake. Turn when the bubbles start to appear. Flip over and cook through.
Serve the pancakes with peaches and syrup over the top.
Nutritional information: (amounts per pancake, including peach topping) Energy (kJ) 400, protein (g) 4, total fat (g) 1, saturated fat (g) 0.1, total carbohydrate (g) 16, sugars (g) 5, fibre (g) 2.4, sodium (mg) 140, G.I. estimate: medium
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