Sometimes you just need dessert for breakfast! And so these pancakes are the answer.
From a nutrition stand point they are not too dissimilar to having porridge and eggs for brekkie but with the sweet hit you might need.
(serves 1-2 people…depending on how hungry you are!)
100g of flour of choice – I weigh 50g of oats, 30g of buckwheat, 10g of hemp seeds, 10g of pumpkin seeds and blitz them in a blender for a few mins until they form a coarse powder. You can do 100g oats if you wish.
1 egg – I only use free range and organic Irish eggs
100ml of oat milk/water – these will make a thick pancake, American style, if you want a more crepe like consistency add another 100 – 150ml.
1 teaspoon of cinnamon
Optional – 1 tablespoon of sugar/honey/syrup
Blitz flour if you’re making your own.
Add it to a bowl and add the cinnamon and sugar (optional).
Make a well in the centre.
Mix the egg into the milk/water, adding syrup if using, and whisk.
Add the liquid into the well and whisk until all combined.
Set aside for a few minutes as you heat a pan on a high heat. If it’s non stick you might not need any oil. I use a dash of oil for flavour.
Pour a ladle of the mixture into a hot pan. Coat the pan if making a crepe, let it pool in smaller circles if making thicker pancakes.
Be patient and wait until the underside is fully cooked (the first one is always weird, it’s the annoying law of pancakes and may break. I nibble on this one while the others are cooking).
Flip and cook the other side.
If making a big batch then you can keep them in a low heat oven until all are cooked.
The list is endless but here are some of my favourites:
Oats are gluten free, a whole food packed with fibre and help to lower cholesterol
Buckwheat is naturally gluten free, high in minerals and fibre good for colon health.
Hemp is high in protein, fibre, rich in Omega 3 and 6, and Vitamin E
Eggs are a good source of protein, rich in vitamins B2, D, B6, B12 and Iron.