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.
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!
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
Sponsored Post: Get Grilling with Walmart, plus a special offer for SPC Readers
I’ve always loved cooking. And a good thing, too, since having kids means I’m doing it all the time. But grilling, sorry to say, I’ve always left to the men
Lemon Linguini
Esme’s at an interesting stage where she as engaged in make believe (“Mum, pretend you’re an Eater Witch who wants to steal the mermaid’s money but you don’t know it’s
Strawberry and banana nice cream
Ceri and I constantly get questions about how we put together the blog. Actually, that’s not true. I constantly get questions relating to what I used to do. When people find out that
2 Comments
BenZavel
April 12, 20:42Our 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.
Ceri
April 13, 00:15No milk, huh? I'll have to try your recipe. I'm with your kids – it's all just an excuse for maple syrup!