And the winners in the healthy pancake-apalooza are: Porridge Pancakes. Well, maybe I could keep tweaking but I need a break from pancakes. I can’t keep complaining about the last ten pounds of baby weight and making and eating pancakes three times a week. Esme on the other hand loves this project and keeps suggesting small changes in order to get another batch out of me. Earlier in the week we tried the buckwheat pancakes that Gwyneth Paltrow wrote about for Goop and they were surprisingly good.
Not surprising because they came from Goop – GP is a true foodie and many of her recipes are excellent. But reading the recipe left me in doubt. No eggs, no baking powder, whole wheat and buckwheat flour – it all sounded rather leaden. And the buckwheat makes the batter black so I really thought we’d end up eating cereal. But they’re quite amazing and tender, a fantastic foil for the bananas. I’ll definitely make them again. I didn’t use soy or rice milk as we have no dairy issues in this household.
Still, I couldn’t stop thinking about the delish oatmeal pancakes from Orangette but they were just too rich. So, here is my version. Still really good but a little healthier. The little bit of cinnamon makes them special. Esme thundered into the kitchen and announced, “They smell like cookies!” Now: fruit for breakfast for a week!
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup oats (we use the ten minute kind, not quick oats)
2 tablespoons sugar
2 teaspoons baking powder
1 tsp salt
1/2 baking soda
1 3/4 cups milk
1/4 (1/2 stick) melted butter
Mix dry ingredients in a bowl
Whisk together wet ingredients in another bowl. Quickly mix wet into dry until just combined. Don’t over mix or you’ll have tough pancakes! If your family can stand it, let the batter stand for 20 minutes or so and it will be much improved. Of course you don’t have to but really is worth it. This is a good moment for a little strategic tv time for kids. Grease a pan lightly with vegetable oil and put on medium heat. Pour batter from a large spoon or 1/4 cup measure. Flip when pancakes start to bubble at the edges and are lightly brown on bottom. Cook on the other side for a minute or two and voila. Serve with butter and syrup.
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