Place the egg, almond milk, flour and half a teaspoon of the oil in a jug and whisk thoroughly until it is smooth and lump free. For best results, set it aside for 20 - 30 minutes.
When you are ready to cook the pancakes, place a medium sized non stick frying pan over a medium heat. Using a bit of kitchen roll, carefully rub some oil over the pan (it is important that you do not use too much oil as this can spoil your pancakes). When the pan is hot, you can start making the pancakes.
Put a ⅙ of the mixture in the pan and swirl the pan around so that the mixture covers the bottom of the pan. Cook for approx 1 minute before flipping to cook the other side. Once both sides are cooked the pancake can be placed in a warmed oven to keep warm. Repeat with the remaining mixture. You generally don't need to oil the pan between each pancake but this is very dependant on the pan you are using.
Spoon the sugar free (diabetic ) jam/jelly into a small dish and add a touch of hot water to thin it out. Spread a thin layer of the jam/jelly onto each pancake and fold into four. Serve topped with handfuls of mixed berries and sliced banana.
Cover with a very thin dusting of icing sugar (optional)
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.