Approx 2 syns on all plans
1 egg, separated

1-2 teaspoons Splenda

a few drops vanilla extract
25g blueberries (approx 1 syn when cooked)
2 tablespoons Joseph’s Sugar Free Maple Syrup (1 syn) (see below)
Fry Light
  • Whisk the egg white until it forms soft peaks
  • Mix the egg yolk, Splenda, vanilla extract and blueberries together in a separate bowl
  • Using a metal spoon, gently stir a tablespoon of the whipped egg white into the yolk mixture, then add the rest of the egg white and fold gently, preserving as much of the air as you can
  • Put a frying pan onto a medium heat and spray with Fry Light
  • Put spoonfuls of the mixture into the pan and flatten slightly – you should get 4 or 5 pancakes from the mixture
  • Cook gently until the underside is lightly browned and then take great care to turn the pancakes – they are very delicate and so like me you may end up with one or two damaged ones, but they all taste the same!
  • Continue cooking until the second side is golden and the centres of the pancakes are lightly cooked
  • Serve with the maple syrup
  • Credits :