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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