• Healthier pancakes

    by  • March 29, 2020 • Recipes • 0 Comments

    Healthier pancakes

     

    3 tablespoons lemon juice*

    450ml milk

    100g plain flour

    100g rye flour

    100g oatmeal

    4½ teaspoons baking powder

    2 tablespoon sugar

    pinch of salt

    3 eggs, lightly beaten

    Olive oil for cooking

     

    to serve

    honey & low-fat yoghurt

     

     

    Stir lemon juice and milk, and put aside for 5 minutes.

    Stir together flour, baking powder, sugar, eggs, melted butter and a pinch of salt.

    Stir in milk with lemon juice.

    Heat a frying pan with some oil.

    Use 2-3 tablespoons of batter for each pancake.

    Cook pancakes for 2 minutes, until it starts to bubble on top.

    Flip over and cook for another 1 minute.

    Serve with some honey and butter or yoghurt.

    Or jam, bananas, fresh fruits…anything you can find in the fridge. Get creative.

    If you prefer savoury pancakes, try adding some meat floss or Marmite if you have these on hand.

     

    makes about 18

     

    Note:

    * lemon juice can be substituted with vinegar or omitted if you have neither on hand

    ** olive can be substituted with any flavourless vegetable oil like sunflower, canola, palm and corn.

    Recipe adapted from Bill’s Basics by Bill Granger

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