I'm sure we are all a lover of pancakes! But they can be fairly fattening if we consume too many 
Check out my favourite healthy pancake recipes:
These diabetic-friendly pancakes are low in fat and easy to make. Serve with fresh fruit to make it more filling, or add fruit right into the batter. For a heart-healthy whole wheat option, use whole wheat flour.
Lemon and blueberry pancakes from the British heart foundation website. Delicious.
These fluffy American-style pancakes from our Heart Matters recipe finder are perfect for breakfast or as a Shrove Tuesday sweet treat.
Ingredients:
55g (2oz) self-raising flour (add in some wholemeal flour to make them extra healthy)
15g (1/2 oz) caster sugar
1 tsp finely grated lemon zest
4 tbsp semi-skimmed milk
1 egg
55g (2oz) fresh blueberries
1 1/2 tsp sunflower oil
Method:
1.First make the sauce. Put sugar and water in a small saucepan; heat gently until sugar has dissolved, stirring. Add blueberries; bring to the boil and bubble over a medium heat for 2-4 minutes until syrup has thickened slightly. Stir in lemon juice; heat again until bubbling. Remove from heat, set aside and keep warm.
2.Make pancakes. Sift flour into a bowl; stir in sugar and lemon zest. Add milk and egg; whisk to make a smooth batter. Stir in blueberries.
3.Heat oil in a large, non-stick frying pan.
4.Spoon in all of the batter to make 4 mini pancakes, keeping them apart. Cook over a medium heat for 2-3 minutes. Carefully turn over; cook for 1-2 minutes until golden brown.
5.Place 2 pancakes on each serving plate; drizzle over sauce and serve immediately
Peanut Butter pancakes
Using peanut butter in your pancakes ups your intake of protein and heart-healthy fats. Plus, the savory taste, combined with strawberry syrup, makes these pancakes mouthwatering
Ingredients:
1 1/2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup chunky peanut butter
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
Method:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked
Applesauce pankcakes
Replacing applesauce with some of the oil in traditional pancakes gives you a sweet breakfast for a fraction of the fat. If you have some extra time, bake a few apples in the oven to get a delicious, fiber-rich topping.
Ingredients:
1 cupall-purpose flour
1 teaspoonbaking soda
1/8 teaspoonsalt
2 tablespoonstoasted wheat germ
1 cupnonfat buttermilk
1/4 cupunsweetened applesauce
2 teaspoonsvegetable oil
1 large egg, lightly beaten
Cooking spray
Sugar-free maple syrup (optional)
Fresh fruit slices (optional)
Method:
Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.
Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).
Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.
Got any more to add to my recipe list? Send them across and I will upload them
Enjoy!!
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