Low-Cal Buttermilk Pancakes

• 210 ml buttermilk
• 2 tablespoons maple syrup
• 75 ml water
• 1 medium egg
• 100 g self-raising flour
• 225 g frozen berries, thawed
• 2 teaspoons arrowroot
• 100 g Greek yogurt, to serve

1. Whisk buttermilk, maple syrup, egg and water in a bowl until combined.
2. whisk in flour, cover and set aside for 20 minutes.
3. heat frying pan over a high heat, spray with oil spray.
4. add 2 or 3 heaped spoonfuls of batter, allow to spread.
5. cook for 2-3 minutes until golden.
6. turn, cook for 1 minute.
7. transfer to a plate, keep warm.
8. repeat to make 8 pancakes.
9. drain the berries, reserve juice.
10. heat juice in pan with the arrowroot until slightly thickned.
11. serve the pancakes with berries warmed juices and greek yoghurt.

buttermilk, maple syrup, water, egg, flour, frozen berries, arrowroot, greek yogurt

Taken from www.food.com/recipe/low-cal-buttermilk-pancakes-173402 (may not work)