I’ve been a little quiet on the content for the week but the pancakes have certainly not stopped. It’s my normal pancake recipe (which you can find here). But this time, topped with Clarke’s 50% less sugar caramel sauce (2.5 syns), co-op fudge chunks (2.75 syns for 12.5g) and 12.5g of light squirty cream (1 syn).
Hooray for caramel-fudge!
None the less, my favourite breakfast is back. They are the fluffy American pancakes you would expect but this time, doused in caramel sauce and chewy fudge chunks. Can I get a: HELL YEAH FOR CARAMEL-FUDGE PANCAKES!
What I needed for this recipe:
- Non-stick frying pan
- Optional: single egg frying pan
- Stirring spoon
- Small ladle
A healthy, caramel-fudge brekkie to help you start the day!
40g of oats
4 tbsp of fat free natural/Greek yoghurt
½ a tsp of vanilla extract
½ a tsp of baking powder
1 tbsp of granulated sweetener. I use Canderel.
12.5g of Fudge Chunks. I used these. Syn the ones you use accordinly.
1 tbsp of Clarks Caramel Sauce
12.5g of light squirty cream. I use Anchor. (1 Syn for Slimming World)
Honey (1 Syn for Slimming World)
Blitz your oats in a blender or food processor until it resembles powder. I use a this Nutribullet.
Separate out your egg yolks and whisk the whites until they form stiff peaks for super fluffiness! Or you can add the eggs as they are. Some days I separate, some days I don’t. Both options are fine and will make that desired American stack .
Mix in the remaining ingredients. Make sure all the oats are scraped from the edges of the bowl.
Heat your pan to a medium heat and spray with a low calorie cooking spray. I personally use the dieters’ favourite, Frylight.
Dollop on about a tablespoon of the mixture until it forms a a small, round-sized patty shape. Alternatively, you can use a single egg pan to create that perfect circle!
Leave for a minute or two and when the edges start to look like they are setting, flip that pancake over. Some small bubbles may appear on top which is also a sign that they’re about ready.
The other side may splat where it’s still raw. Use your spatula to scoop it back in and refine the patty and leave for another minute or two. (Handy trick: using a single egg-sized pan means this is less likely to happen). Leave for another minute or two.
Flip over again (the pancake, not you) and check both sides are golden in colour. Press down to check the inside is done too. If anything oozes out, leave it for a tad longer. By all means, have a gooey pancake if you want. I won’t judge… But I would not recommend.
Slide that fluffy angel from the pan and onto a plate. Spray the pan with some more Frylight and repeat steps 5-8 until all the batter is used up.
Once stacked, top with 1 tbsp of Clarkes caramel sauce and add your measured fudge chunks on top of the stack.
Measure out your cream and plop it on top. WARNING: may come with the extreme urge to squirt some directly into your mouth.
Finally, take your pictures for Instagram, Snapchat, Facebook and everywhere that you can to show your friends the pancake connoisseur you are.
SLIMMING WORLD: 1 hexb + 6.25 syns.
- Serving Size: 1
- Calories: 477
- Sugar: 24g
- Sodium: 363mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 0
Keywords: molliesmenu, slimmingworld, caramel, fudge, pancakes
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