A healthy version of a weekend breakfast favourite.

In a bowl mix together 250ml skim milk, with 2tbs rapeseed/canola oil, 1tsp lemon juice and 70ml egg whites. Set aside.

In a larger bowl mix together 250ml flour with 1tbs sugar, 1tsp baking powder, ¼ tsp baking soda and a pinch of salt. 

Form a centre in the middle of the dry ingredients, pour in the liquid mixture and whisk till just combined.

Drop the batter (70ml at a time) into a medium-hot pan which has been brushed with a little oil. Once you see nice bubbles appear on the surface, flip over, brown on the other side for 1 minute and then remove to a plate and keep warm.

Makes around 9 pancakes serving 3.

Serve warm with warm maple syrup.