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Healthy pancakes with lemon cream cheese recipe

Healthy pancakes with lemon cream cheese recipe

61 ratings

In partnership with Diabetes UK

These tasty wholemeal pancakes make for a simple but special breakfast. If there’s no time to make the batter in the morning, make the pancakes entirely in advance, stack up between squares of non-stick baking paper, wrap and freeze. The pancakes can then be heated through in a toaster whenever needed. See method

  • Serves 4 (makes 16 pancakes)
  • 18 mins to prepare and 12 mins to cook
  • 348 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 100g light cream cheese
  • 1 lemon, juiced and finely zested, plus extra to garnish
  • 200g wholemeal plain flour
  • 1 tsp baking powder
  • small handful basil leaves, chopped
  • small handful parsley, chopped
  • 2 eggs, separated
  • 200ml semi-skimmed milk
  • butter, for greasing
  • 1 avocado, quartered and sliced
  • 150g cherry tomatoes, halved

Each serving contains

  • Energy

    1465kj
    348kcal     17%

  • Fat

    15g 22%

  • Saturates

    5g 26%

  • Sugars

    6g 6%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 41.3g Protein 14.4g Fibre 7.6g

Method

  1. In a bowl, combine the cream cheese with the lemon zest and juice. Season with freshly cracked black pepper and set aside until needed.
  2. Sift the flour, baking powder, herbs and ¼ tsp salt into a large mixing bowl and make a well in the centre.
  3. Add the egg yolks and half the milk. Using a fork, gently stir to combine, drawing in the flour from the sides of the bowl. Add the remaining milk and continue mixing to form a completely smooth batter.
  4. In a separate bowl, whisk the egg whites, using an electric whisk, until stiff peaks form. Using a large, metal spoon, gently fold the egg whites into the batter, being careful not to knock the air out.
  5. Put a large, nonstick frying pan over a medium-high heat and lightly brush with a little butter to grease. Spoon 4 generous tbsp of batter into the pan to make 4 separate pancakes – space them out as they will spread a little. Cook for 1 min, until bubbles rise to the surface, then turn and cook for a further 30 seconds–1 min. Transfer to a warm plate, covered with a tea towel. Repeat to make 16 pancakes.
  6. To serve, arrange 4 pancakes on each plate with some sliced avocado and tomatoes. Top with a dollop of the lemon cream cheese and scatter with a little extra lemon zest.

See more Breakfast recipes

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