Tuesday, 4 March 2014

Better-For-You Pancakes


Every year I get so excited when Pancake Day comes round. Those of you that have no idea what it is, Pancake Day, also known as Shrove Tuesday in the UK, is a day where it is tradition to make pancakes, see who can flip the highest, and eat as many as you can. Don’t know about you, but sounds like the perfect morning to me! 

Usually I make very basic pancakes using just flour, milk and eggs but this year I’m trying to be a bit healthier, so I decided to do my research to find the healthiest yet most delicious recipe out there. After scouring many food blogs, I finally came across Whole Wheat Oatmeal Pancakes by Sally’s baking Obsession. I always like to change a few things slightly, so here’s my take on the recipe. They were hands down the best pancakes I have ever had. And yet they’re (relatively) healthy!

Serves 6 pancakes

Ingredients 
123g Wholemeal Flour
40g Porridge Oats
2 tsp Baking Powder
1 tsp Cinnamon
Pinch of salt
1 tbsp Flaxseed (optional)
2 Egg Whites
240ml Almond Milk (you can use any milk of your choice)
2 tbsp Light Brown Sugar
65g Greek Yogurt (I use Total 0%)
1 tsp Vanilla Extract
100g Dark Chocolate Chips
Handful of Raisins or Sultanas

Toppings
Raspberries
Almond Flakes
Blueberries
Lemon
Raisins

Step 1
In a large bowl mix the flour, oats and baking powder together then add the cinnamon, salt and flaxseed and stir until combined.


Step 2
In a smaller mixing bowl, whisk the egg whites while pouring in the milk.


You don’t want to whisk too much, just until the eggs and milk have mixed. Now add in the brown sugar, greek yogurt and vanilla extract. At first the yogurt will curdle, but don’t panic, keep mixing until the mixture is smooth.


Step 3
Now grab the larger bowl with the dry ingredients from earlier, and make a well in the middle.


Pour the wet ingredients into it and add the raisins and chocolate chips. Mix slowly and stop stirring when everything is combined. Turn your oven on to the lowest heat (it’s just to warm the pancakes when they’re done).


Step 4
Heat a pan with a nice dollop of coconut oil if you’ve already got some after my post last night! When it’s hot, pour a small amount of the mixture into the centre of the pan (about 2 tablespoons). The first one I did went a bit wrong as you can see below!


The top didn’t look cooked at all so I left it a bit too long, but then when I did eventually flip it, it looked burnt but it was just the melted chocolate from the chocolate chips. After that with the next ones, I cooked the first side for about 1-2 minutes, then turned it over using two spatulas and cooked that side for a further 1-2 minutes.


Don’t forget to see if you can flip them in the air!


Step 5
After each pancake is cooked, place them on a plate and put it in the oven to keep them warm while you’re cooking all the others. Also make sure to spoon a small amount of oil into the pan in-between cooking the pancakes to stop them from sticking.


Step 6
Prepare all the toppings. I couldn’t decide what toppings to buy so went for everything I could think of! I had a bowl of fresh raspberries and blueberries, some flaked almonds, a sliced lemon on a wooden board, and some extra raisins.


Step 7
Tuck in! I planned to have each pancake with a different topping, but when it came to it the decision was just too hard so I piled them up high with everything! The best thing about these pancakes is that they’re not bad for you, so eat until your hearts content!


There’s no way I can wait another year for these so I may just have to make this a regular breakfast treat. I hope this has given you some ideas for pancakes tonight, tomorrow or a regular breakfast idea!