It’s Pancake Day! If you’ve seen my Instagram feed. you’ll know I definitely over indulged today.
It was the first time that my Toddler was making them with me, so we tried different types. It was all fun and games until he nearly burnt himself. (One for the memories)
He’s generally kept Sugar Free, so he loved his fruity alternatives while I had my classic Lemon & Sugar.
He is now aware that pancakes have so many varieties, it was a change from his usual banana/egg breakfast pancakes.
We tried Oat pancakes too courtesy of of White’s Oats and they make the most scrumptious oaty pancakes. So I took their advice, stepped up my pancake game and pimped my stack. It wasn’t quite up to par with my pre-toddler pancake decoration but he was impressed at least. 🙂
I’ve included some recipes below if you’re still looking for inspiration;
OAT PANCAKES WITH MAPLE SYRUP, CACAO SAUCE AND CHOCOLATE CHIPS (dairy free)
100g White Jumbo Organic Oats
200 ml soya milk
2 tsp apple cider vinegar
3tbsp maple syrup
- Blend all ingredients until smooth
- Fry a ladle full at a time in coconut oil until golden
- Drizzle over maple syrup and scatter on chocolate chips
- (Optional) Make a chocolate sauce by mixing together plain soya yoghurt, cacao powder and maple syrup
CINNAMON BUTTERMILK PANCAKES
These pancakes are made with White’s Granola and are great with fresh fruit and agave nectar drizzled over or served warm with fruit and a scoop of ice cream for dessert.
Preparation time: 5-10 minutes
Cooking time: 10-12 minutes
75g (3oz) White’s Hazelnut, Almonds & Honey granola
300g (10oz) self-raising flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon
2 medium eggs
284 ml carton buttermilk
75g (3oz) salted butter, melted
2 large red skinned apples, cored and coarsely grated
½ tsp sunflower oil
- In a large bowl mix together the flour, bicarbonate of soda and cinnamon. Make a well in the centre and beat in the eggs, buttermilk, melted butter and grated apple.
- Add a little oil to a large non-stick frying pan and swipe clean with a piece of kitchen paper. Heat the pan. Add 3 large spoonful’s of the pancake batter to the pan and allow to spread to about 6cm.
- Cook for 1-2 minutes until bubbles appear on the top of the pancake. Sprinkle each with a little granola and flip over and cook on the other side for 1-2 minutes.
- Cover and keep warm while you cook the remaining pancakes – until you have about 12 pancakes.
- Serve with extra yoghurt, fresh fruit and agave nectar to drizzle.
If The pancake batter is thick – don’t be tempted to add milk to thin it down. The pancakes may need a little help with a spoon to spread to 6cm however they will be light and fluffy on cooking.
I hope you all had a lovely pancake day and would love to know how you like yours?