American Pancakes with Low-Cal Blueberry Syrup
๐๐ช๐จ๐ฉ๐ต, ๐ง๐ญ๐ถ๐ง๐ง๐บ ๐ข๐ฏ๐ฅ ๐ง๐ณ๐ถ๐ช๐ต๐บ, ๐ต๐ฉ๐ฆ๐ด๐ฆ ๐ฑ๐ข๐ฏ๐ค๐ข๐ฌ๐ฆ๐ด ๐ข๐ณ๐ฆ ๐ข๐ฏ ๐๐ฎ๐ฆ๐ณ๐ช๐ค๐ข๐ฏ ๐ค๐ญ๐ข๐ด๐ด๐ช๐ค. ๐๐ฆ๐ณ๐ท๐ฆ ๐ต๐ฉ๐ฆ๐ฎ ๐ด๐ต๐ข๐ค๐ฌ๐ฆ๐ฅ ๐ฉ๐ช๐จ๐ฉ ๐ธ๐ช๐ต๐ฉ ๐๐ฐ๐ธ-๐๐ข๐ญ ๐๐ญ๐ถ๐ฆ๐ฃ๐ฆ๐ณ๐ณ๐บ ๐๐บ๐ณ๐ถ๐ฑโฆโฃ
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๐๐ฏ๐๐ข๐ฅ๐๐๐ฅ๐ ๐ง๐จ๐ฐ ๐จ๐ง ๐จ๐ฎ๐ซ ๐ฐ๐๐๐ฌ๐ข๐ญ๐, ๐ฅ๐จ๐ฐ ๐๐๐ฅ๐จ๐ซ๐ข๐, ๐ญ๐๐ฌ๐ญ๐ฒ, ๐ฆ๐จ๐ฎ๐ญ๐ก๐ฐ๐๐ญ๐๐ซ๐ข๐ง๐ ๐ฌ๐ฒ๐ซ๐ฎ๐ฉ! ๐โฃ
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๐๐๐ง๐๐๐ค๐ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌโฃ
* 75g self-raising flourโฃ
* Pinch of saltโฃ
* 85ml Almond milkโฃ
* 15g butterโฃ
* 70g Blueberries (plus extra for topping)โฃ
* Low-Cal Cooking Sprayโฃ
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๐๐๐ญ๐ก๐จ๐โฃ
1. To make theย pancake batter, add flour to a bowl and stir in the salt. Gradually whisk in the milk to give a smooth batter. Microwave the butter until melted and then beat into the batter. Stir in the blueberries.โฃ
2. Heat a frying-pan with cooking spray. Spoon tablespoons of mixture into the frying-pan and spread them out to 6-7cm in diameter. Cook for about a minute, then turn over and cook until both sides are a light golden colour.โฃ
3. Remove from the pan and repeat with the remaining batter. Serve pancakes with extra blueberries, greek yoghurt and Low-Cal Blueberry Syrup! ๐โฃ