These delicious pancakes incorporate fruit, nut and cheese to create the perfect breakfast, brunch or snack. Everyone loves pancakes, and these will be a hit.
- 1 bunch fresh rhubarb trimmed washed cut into 4 cm lengths
- 2 Tbsp caster sugar
- 60 ml (¼ cup) water
- 1 cinnamon stick broken in half
- 70 g (⅓ cup) low-fat vanilla yoghurt to serve (optional)
- 80 g (½ cup) wholemeal self-raising flour
- 75 g (½ cup) self-raising flour
- 1 Tbsp caster sugar
- 60 g egg lightly whisked
- 310 ml (1 ¼ cups) buttermilk
- 100 g smooth ricotta
- 50 g chopped hazelnuts
- cooking spray
- Place rhubarb, sugar, water and cinnamon in a medium saucepan. Cover and bring to a simmer over high heat. Reduce heat to medium. Cook, covered, for 5 minutes. Remove from heat and discard cinnamon. Set aside, covered, for 10 minutes. Transfer to a bowl.
- Meanwhile, to make pancakes, put the flours and sugar in a medium bowl. Whisk in the egg, buttermilk and ricotta until just combined. Stir in the hazelnuts.
- Cooking 2-3 pancakes at a time, spray a large non-stick frying pan with cooking spray and heat over medium. Add 1⁄3 cup of the batter to the pan for each pancake. Cook for 2-3 minutes or until light golden underneath and bubbles appear on the surface. Turn over and cook for 1 minute. Transfer to a plate and cover with a clean tea towel to keep warm.
- Serve pancakes warm. Top with rhubarb and yoghurt, if you like.
PER SERVE 1528kJ, protein 14g, total fat 12g (sat. fat 2.3g), carbs 46g, fibre 7g, sodium 362mg, Carb exchanges 3, GI estimate low.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.7 g|
|Total carbohydrates||50.3 g|
|- Sugars||20.5 g|
|Dietary fibre||4.4 g|