So I’ve recently decided to try out a new sugar free vanilla syrup. I’m not a huge fan of supplements or sweeteners but I do feel they have their place.  I tend to use them as a treat or an extra to a balanced diet.

I love baking and I have a real sweet tooth and these help massively in creating treats that tick all the boxes – I get to have cake but it’ll also hit all my macros and leave room for anything else I feel like eating. Plus I absolutely love vanilla and these let me add a vanilla flavour to practically anything which is amazing.

Now for the pancakes – I am leaning more towards oats and wholewheat flour these days in an attempt to eat less processed food however, feel free to use any flour you like, it should work just as well.

Ingredients (about 4 3” pancakes or 8 small ones):
*I made them smaller as I can make more at a time and that gives me more layers to stack as well. If you are hungry you will want to double this.

• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp sugar (omit if using flavoured/sweetened yogurt)
• 1/4 cup greek or soya yogurt
• 25g oat flour
• 1/2 tsp baking powder
• Spray oil for greasing the pan

Method:

• Combine all ingredients and stir then let rest for 5 minutes – Do the dishes, make a coffee or something…
• Grease a pan over low to medium heat
• Pour the mixture onto the pan – make them any size you like though remember bigger ones will be harder to flip. I like to swirl the pan a bit as well after I’ve poured the batter in to make the batter evenly spread into nice circles.
• Allow about 1 minute or until the top of the pancakes starts bubbling up then check whether they come off the pan easily with a spatula – if they do, flip and allow another minute or until lightly browned and not sticking to the pan. Be gentle.
• Stack on a plate, top with syrup, yogurt, berries, chocolate or an odd obnoxious concoction of your own and enjoy!