• Porridge Pancakes

Porridge Pancakes

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.

Cottage-Cheese-Pancakes-1

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!

Porridge Pancakes

Ingredients

  • 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
  • pinch cinnamon
  • 1 3/4 cups milk
  • 1/4 (1/2 stick) melted butter
  • 2 eggs

Method

Mix dry ingredients in a bowl.

Whisk together wet ingredients in a separate bowl.

Add the wet ingredients into the dry until just combined. (Don't over mix or you'll have tough pancakesI)

Let the batter stand for 20 minutes

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.

Flip and continue to cook for 1-2 minutes.

Serve with butter and syrup.

 

You might also like

By Season

Lisa’s Letters Home: Grilled Duck and Noodle Soup

My grandmother was Japanese-Canadian, which meant that our holiday dinner table had an unusual hybrid of things like roast turkey and sushi rolls. Although she was a tiny woman who

Nuts & Seeds

7 Snacks to Bake This Weekend

“Mom, can I have a snack?” How many times a day do we hear that? Spend a little time this weekend to bake up a batch of home made goodness

By Ingredient

blueberry baked french toast

It’s Love Week here on SPC and we’re talk­ing about all the things we’re lov­ing right now. How­ever, I’m just going to switch it up for a moment and give you a few

2 Comments

  1. BenZavel
    April 12, 20:42 Reply

    Our new family favourite pancake mix:

    1 cup low fat yogurt (or full fat)
    2 eggs
    Mix and add
    ½ cup whole wheat or spelt flour
    ½ teaspoon baking soda

    You can jazz it up with a couple drops of vanilla or spice but our kids are purists – just a gallon of maple syrup.

    Simple… even after a late night.

  2. Ceri
    April 13, 00:15 Reply

    No milk, huh? I'll have to try your recipe. I'm with your kids – it's all just an excuse for maple syrup!

Leave a Reply