It’s an awesome morning in our house when the pyjamas are still on, the butter is bubbling and dollops of golden batter are dropped into the hot frypan to create that unbeatable morning aroma of pancakes cooking. In case you can’t already tell I love pancakes…always have, always will and thankfully my children inherited this little trait of mine so we are all hysterical with excitement when I declare its a morning for pancakes. It is the one ‘outrageous’ breakfast I am willing to cook anyday of the week…even school days.
For some time now i have been aware that this indulgence is somewhat a weak point for me and have tried every ‘healthy’ version in an attempt to make my gluttonous morning impulse a little less sinful. Some recipes have been a roaring success and some a major flop (just ask Master 5 what he thinks of the buckwheat pancakes I made … Eek!) and some are ‘ok’ but really do not measure up to the real deal.
This one is a success…. Why you ask?
- It is relatively healthy. No white refined flours, no refined sugars, no preservatives, no salt, no butter – now i ask you, does your commercial cereal have all that?
- Made with rolled oats, it does fill you up and i can keep on going right through to lunch time on these babies.
- It still has a lovely light consistency, is not heavy and they taste so damn good
- They are not fragile when you are cooking them or disintegrate when you turn them over (i have had some disasters with other recipes when it comes to this little point)
- It is an excellent clean slate to add what ever yummy toppings you want – but with a mashed banana in the batter it already has a really nice taste on its own.
So let me share with you one of my many pancake recipes – and i am sure i will be sharing the others too. I just have so many!
To skip to full recipe, scroll down to bottom of page
For this recipe you will need a blender or food processor. To the food processor you are going to add all the ingredients below
Place them all in the blender – i just broke the banana up a little
Then give it a good blitz until you have a batter
and thats it, it is that simple and you are ready to cook.
Now if you let the mixture stand it will get thick, so if you get distracted or preoccupied with something else you may have to add a little more milk to make the batter thinner.
What you decide to fry the pancakes in is up to you. Today i tried a little coconut oil instead of butter which gave them a faint coconut flavour to them – nice. But otherwise butter, margarine or spray oil will all work fine.
And that is it. A couple of minutes in the frypan on each side and you are ready to serve them up. My two had them with more chopped up banana and honey. I had mine with yoghurt and blueberries.
It truly was a good morning in this house.
What is your favourite pancake topping? Try them this weekend and experiment with some new flavours.
Healthy Pancake Recipe Number 1
2 cups of rolled oats
1 1/4 cups milk (nut or diary)
1 ripe banana
1 tsp cinnamon
1 tsp vanilla extract
2 tsp baking powder
Place all the ingredients in a blender or food processor and blend until smooth and a batter consistency. If the batter becomes too thick add some extra milk. Heat oil or butter in a frypan or skillet. When frypan is hot add 1/4 to 1/2 cup of batter to pan. Cook for 2 – 3 minutes on each side. Serve as you desire. Makes about 8 – 10 pancakes.