Serves 8

250g mixed berries, thaw if frozen
1 tsp cornflour
4 tbsp granular Pure Via

For the pancakes:

100g plain flour
1 tsp baking powder
½ tsp ground cinnamon
40g porridge oats
4 tbsp granular Pure Via
120ml fat-free plain yogurt
5 tbsp skimmed milk
2 medium eggs
1 tsp vanilla extract
2 tsp sunflower oil


Put the berries into a pan with 2 tbsp water, slowly bring to simmer.

Blend the cornflour with a tablespoon of water, add to the berries with the Pure Via and stir over a medium heat until the juices thicken. Remove from the heat. To make the pancakes, put the flour, baking powder, cinnamon, oats and Pure Via into a bowl. Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter. To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil. Drop three tablespoons of the batter into the pan, leaving a little space between each one. Cook for about two minutes, bubbles will come to the surface. When the underside is golden, flip the pancakes over and cook for a further two minutes.

Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the berry sauce.

Recipe courtesy of Pure Via, a low calorie sweetener. Visit for details.

Per pancake with berries:
Fat: 3.6g (of which saturates 0.7g)
Cals: 128 calories
Carbs: 19.2g (of which sugars 3.4g)