Since visiting the USA from a very young age, I discovered American-style buttermilk pancakes and I have been slightly addicted ever since.
Most weekends would see me devouring banana and chocolate chip buttermilk pancakes or pancakes covered in crispy streaky bacon and lashings of maple syrup.
Alas, since joining SW in November 2016 it soon became very, very apparent that these buttermilk beauties would have sent my Syn allowance running for the middle of next week!
Most flours have a Syn-value however, I discovered a waffle recipe using ground porridge oats and I have adapted my own recipe to stay within the SW plan.
If you are not using the milk or porridge oats as part of your HeA & HeB extras then you will need to Syn these ingredients. Some of the ingredients below also have a Syn-value so please check through the SW website or book for how many Syns this would be for you on your plan.
40g porridge oats – blitzed into a “flour”
1 tbsp of sweetener OR 2 tsps. sugar
1/2 tsp baking powder
1/4 cup milk (any sort)
- Blitz the porridge oats until they become a flour-like texture
- Add the oats to a bowl and mix together with the egg, sweetener or sugar, baking powder and milk
- Whisk together until a nice thick batter forms (hand-whisk)
- Heat a frying pan on high and spray with frylight
- Add your mixture to the pan in whatever size amounts (mini pancakes, or larger ones)
- When bubbles appear on the “wet” side of the batter and the edges have firmed it is ready to flip.
- Flip onto the other side and cook until lightly brown.
- Serve with berries, a syrup if you wish or a drizzle of choc-shot.