Healthy pancake toppings
Happy Pancake Tuesday everyone!
We are as excited as this chipmunk for this evening and can’t wait to get in the kitchen tonight and start cooking (something we never thought we would say!)
We had some fun researching low fat options for pancake batter, which can be found here, but we also wanted to share with you two pancake topping ideas that are not only scrumptious but nutritious too.
For our savoury choice we will be trying out this delicious Tex-Mex pancake that is full of healthy veg and protein. *
1 medium onion
1 pepper (red, yellow or orange)
1 tbsp. olive oil
200g cooked, skinless, boneless chicken breast
415g can refried beans
1 tbsp. hot chili sauce (Tabasco® or alternative) cut this to 1 tsp. if you prefer it mild
1 Roughly chop the onion, pepper and chicken.
2 Fry the onion and pepper in the olive oil until they start to soften.
3 Add the chicken, refried beans and chili sauce to the pan and stir together until all of the ingredients are warmed through and serve.
If your taste buds are more sweet than savoury, we love the idea of this choc chip, peanut butter and banana pancake filling!*
6 tbsp. smooth low fat peanut butter
2 tbsp. icing sugar
2 tbsp. milk
50g chocolate chips
½ banana, sliced
A few chopped peanuts, to serve (optional)
Mix the peanut butter with the icing sugar, milk and chocolate chips. Spread the choc-chip mix over pancakes. Top with the banana. Fold up and sprinkle with a few chopped peanuts, if you like.
* Recipe from Weight Loss Resources
*Recipe from bbcgoodfood.com
17 February 2015
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