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Strawberry tray bake pancakes

Wendy's strawberry tray bake pancakes

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
12
Difficulty
Easy
Recipe by WW Coach Wendy from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. This is the most fuss-free way to enjoy pancakes any day of the week. Instead of standing around flipping them, you simply whip up the batter and pop it in the oven.

Ingredients

Plain flour

1¾ cup(s), (265g)

Monk fruit sweetener

1½ tbs

Baking powder

1 tsp

Bicarbonate of soda

½ tsp

Buttermilk

1 cup(s), (250ml)

Egg(s)

1 medium, lightly beaten

Sugar-free maple syrup

¼ cup(s), (60ml)

Reduced fat oil spread

2 tbs, melted

Fresh strawberries

200 g, sliced

Icing sugar

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a 20 cm x 30 cm shallow ovenproof dish with oil.
  2. Place flour, sweetener, baking powder and bicarbonate of soda in a large bowl and make a well in the centre. Add buttermilk, egg, syrup and oil spread. Whisk until well combined. Pour batter into prepared dish and top with strawberries.
  3. Bake for 15 minutes or until set in the centre and lightly golden. Dust with icing sugar. Cut into 12 pieces to serve.

Notes

TO REFRIGERATE: Store baked pancakes, covered, in dish, for up to 3 days. Microwave individual pancakes until warm to serve. TO FREEZE: Store baked pancakes in a single layer in a reusable container for up to 1 month. To serve, microwave individual frozen pancakes until warm. If you can’t find buttermilk, substitute with 1 cup (250 ml) skim milk mixed with 3 teaspoons lemon juice or white vinegar. Allow the mixture to rest for 5 minutes, or until the milk has slightly thickened.

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