Image from Super Healthy Kids
As it’s pancake day, I thought I would add in a healthy(ish) pancake recipe! Now I regularly have what I call “pancake Saturday”, where I make pancakes on a Saturday morning for my wife and 14 month year old boy, so although I’m no expert, I make a pretty mean pancake!
This recipe is for an oat pancake, which is more healthy than a normal pancake recipe, and I’ve also used Dove Farm gluten and wheat free plain flour, which is made from a blend of flours. Be warned though, these are a lot more filling than normal pancakes, but very tasty! You also need a bit of planning as the oats ideally need to soak for a little while. You can skip this step, but I don’t recommend it.
You will need:
1 cup oats
0.5 cups of plain flour
1.5 cups milk
2 egg whites
Olive oil for frying
Add 1 cup of milk to the oats, and leave for about an hour so that the oats absorb the milk and become soft.
Add the remaining 0.5 cup milk to the flour to create quite a thick mixture, and then stir in the eggs which will make it a much nicer consistency. Add the milk soaked oats from step 1 to the mixture.
Add a tbsp of olive oil to a frying pan, on slightly lower heat than you would normally use for frying a normal pancake, as these will be a little thicker.
When the oil has become hot and runny, add a ladel full of mixture to the pan. Turn the pan to ensure the thinkness of the pancake is even.
When the mixture on the top of the pancake becomes firm (will take between 30-45 seconds), flip it over using a spatula or your pancake flipping skills!
Once the reverse is cooked, serve with fruit, lemon or maybe even a dash of Agave syrup!
That’s it! Using the ingredient quantities above, that should be enough to make 6-8 healthy oat pancakes. If you try it, let us know how they turn out.