• 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

Picnics & BBQs

Picnic Week: Muffaletta (or the ultimate picnic sandwich)

In the time before children (the B.C. that matters to me!), I ate in restaurants a lot. Like, a lot. And I’m so glad that my kids are at an

By Ingredient

Chicken Fingers

Have you ever noticed that any kid menu in the free world includes chicken fingers? It’s no wonder they become a staple in a lot of children’s diets. However, I

Legumes

6 Hearty Meatless Mains Perfect for Fall

We’re big believers in making at least a couple of dinners each week vegetarian. It’s a smart move for your health and we like the variety that’s part and parcel

2 Comments

  1. BenZavel
    April 12, 20:42 Reply
    Our new family favourite pancake mix:<br /><br />1 cup low fat yogurt (or full fat)<br />2 eggs<br />Mix and add<br />½ cup whole wheat or spelt flour<br />½ teaspoon baking soda<br /><br />You can jazz it up with a couple drops of vanilla or spice but our kids are purists – just a gallon of maple syrup.<br /><br />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