My son makes mean pancakes! And I feel very honoured that he has kindly agreed to share his special recipe for his healthy oat pancakes with Whole Food Home. They’re such a fantastic healthy and sustaining breakfast or just a great snack whenever the serious hunger pangs set in.
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My son always eats them when he’s heading for the gym because they provide plenty of energy for a good workout. Pancakes do take a few minutes to make, but you can be speed things up dramatically if you use a food processor and if you don’t have one, these reasonable little smoothie blenders are great!
Pancakes are a great fallback because when you haven’t got much else in the cupboard, you can usually whisk up a tasty triumph with a couple of eggs, milk and flour. But if you substitute the processed white flour for some homemade oat flour, add a little live natural yoghurt, and only drizzle with maple syrup or good honey instead of piling on the processed sugar, you’ll end up with a much healthier, protein packed, energy sustaining, tasty snack.
- 1 cup of organic oats.
- 2 tbsp natural live yoghurt
- 1 egg
- A pinch of salt
- 1 tablespoon melted coconut oil or melted butter
- Semi skimmed organic milk (about 1 cup, depending on required thickness - you can use almond or rice milk if preferred)
- Another spoonful of coconut oil (or butter) for frying.
- Start off by blending your dry oats in a processor or blender until they resemble very fine instant oats.
- Add the yoghurt, the egg and a little of the milk to the oats in the blender and pulse briefly to blend together.
- Gradually add the milk a little at a time, blending as you go, until the mixture resemble double cream.
- Finally blend in the melted coconut oil for extra creamy richness.
- Cook quickly in a hot frying pan with melted coconut oil ( or use butter if preferred)