Ingredients (makes 32 pancakes bites):

• 50 g sun-dried tomatoes (1 c)
• 400 ml fat-free or low-fat milk (1 3/4 c)
• 1 extra large egg 5 ml Olive oil (1 tsp)
• 90 g Plain flour (3/4 c)
• 5 g baking powder (1 tsp)
• 1.25 g Salt (1/4 tsp)
• 60 g oat bran (4 tbsp)
• pinch of mustard powder
• pinch of cayenne pepper

How to make it:

1. In a glass bowl, combine sun-dried tomatoes and half of the milk. Microwave on high for 3 minutes to soften the tomato. Set aside.
2. In a deep bowl, mix the egg and oil.
3. In a separate bowl, sift the flour, baking powder and salt and stir in the oat bran.
4. Add dry ingredients and remaining milk to the egg mixture. Beat with an electric (or hand) mixer until lump-free.
5. Purée the tomatoes and add to batter. Stir until well mixed. If needed, add water, about 60 ml (4 T), to achieve the consistency of syrup.
6. Preheat a non-stick skillet and “fake fry” pancakes (see below) using about 60 ml (4 T) of batter per pancake—about 150 mm (6 in) in diameter.
7. Place pancakes on a plate, spread with filling and then roll up like a Swiss roll. Cut into four evenly-sized mini rolls and secure with a toothpick.
8. Arrange on a serving platter and serve as snacks with drinks or on a buffet.

To “fake fry” the pancakes, heat good-quality oil in a skillet until hot, but not smoking. Swirl pan until oil covers the bottom completely. Pour out excess oil. Now “fake-fry” the pancakes in the remaining oil. This recipe can easily be doubled or tripled.

Savoury fillings:

• Combine fat-free cottage cheese, several slices of shaved cold meats and sprinkle with freshly chopped herbs.
• Combine fat free cottage cheese, smoked salmon and sprinkle with chopped chives and capers.
• Mix finely grated low-fat cheese into any savory spread.
• Finely chop olives and mix into flavored low-fat cottage cheese. Top with a layer of fresh basil leaves.

Nutritional values per serving:

• Calories 41 kcal
• Protein 3 g
• Fat 1 g
• Carbohydrates 5 g
• Fibre 0 g
• Cholesterol 11 mg
• Sodium 177 mg