A great start to a day is to have a hearty and healthy breakfast. Children are fond of pancakes and so are my two sons, which they devour with maple syrup. These pancakes are made with ground oats and all purpose flour. They are rich in dietary fibre and garnished with fruits for added nutrients.
The tip to remember when preparing the pancake batter is not to overmix and beat it till smooth. You will end up with a runny batter. For fluffy pancakes, the batter should have small to medium lumps which helps the pancakes to hold their shape making them light and airy. Melted butter added to the batter prevent the pancakes from sticking to the pan, thus avoiding excess use of fat to cook them. The pan is greased only once at the start, for the first round of pancakes. Did you know that pancakes are also known as batter cakes, griddle cakes, flapjacks, hot cakes and johnnycakes?
Oats are rich in fibre, vitamins and nutrients. Low in sodium, fat, cholesterol and saturated fats. The soluble fibre in oats helps regulate blood pressure, reduces bad cholesterol levels and stabilizes blood sugar. Helps to maintain a healthy weight and boost energy. It is so versatile, used in savoury and sweet dishes.
The tip to remember when preparing the pancake batter is not to overmix and beat it till smooth. You will end up with a runny batter. For fluffy pancakes, the batter should have small to medium lumps which helps the pancakes to hold their shape making them light and airy. Melted butter added to the batter prevent the pancakes from sticking to the pan, thus avoiding excess use of fat to cook them. The pan is greased only once at the start, for the first round of pancakes. Did you know that pancakes are also known as batter cakes, griddle cakes, flapjacks, hot cakes and johnnycakes?
Oats are rich in fibre, vitamins and nutrients. Low in sodium, fat, cholesterol and saturated fats. The soluble fibre in oats helps regulate blood pressure, reduces bad cholesterol levels and stabilizes blood sugar. Helps to maintain a healthy weight and boost energy. It is so versatile, used in savoury and sweet dishes.
Oatmeal Pancakes
(Makes 16)
Ingredients:
3/4 cup all purpose flour or maida
3/4 cup whole grain quick oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons butter (melted)
1 1/2 cups milk
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon oil for greasing
1/4 teaspoon salt
Method:
Grind the oats to a flour consistency.
In a bowl, mix together the dry ingredients; flour, oatmeal, sugar, baking powder, baking soda and salt.
Take a separate bowl and whisk together the wet ingredients; melted butter, milk, eggs and vanilla extract. Pour over the dry ingredients and whisk till batter has small to medium lumps. (Do not overmix till smooth or you will have a runny batter.)
Heat a ceramic or non-stick pan over medium heat.
Lightly grease pan using a silicone brush.
Pour batter using a 1/4 measuring cup, three pancakes at a time and inches away from one another. Cover pan and cook till you see bubbles on top with the edges set, around two minutes. Flip and cook the other side (without the cover) for a minute till golden.
Repeat the above process for remaining batter. No need to grease the pan. The pan is greased only at the start.
Serve pancakes garnished with fruits.
Alternatively, you could top the pancakes with slices of bananas, blueberries or your choice of fruit, cover, cook and then flip.
(Makes 16)
Ingredients:
3/4 cup all purpose flour or maida
3/4 cup whole grain quick oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons butter (melted)
1 1/2 cups milk
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon oil for greasing
1/4 teaspoon salt
Method:
Grind the oats to a flour consistency.
In a bowl, mix together the dry ingredients; flour, oatmeal, sugar, baking powder, baking soda and salt.
Take a separate bowl and whisk together the wet ingredients; melted butter, milk, eggs and vanilla extract. Pour over the dry ingredients and whisk till batter has small to medium lumps. (Do not overmix till smooth or you will have a runny batter.)
Heat a ceramic or non-stick pan over medium heat.
Lightly grease pan using a silicone brush.
Pour batter using a 1/4 measuring cup, three pancakes at a time and inches away from one another. Cover pan and cook till you see bubbles on top with the edges set, around two minutes. Flip and cook the other side (without the cover) for a minute till golden.
Repeat the above process for remaining batter. No need to grease the pan. The pan is greased only at the start.
Serve pancakes garnished with fruits.
Alternatively, you could top the pancakes with slices of bananas, blueberries or your choice of fruit, cover, cook and then flip.
