Pancake-recipe

Healthy Oat Pancakes With Crispy Bacon And Ricotta Recipe

This healthy oat pancakes recipe is so versatile it can be enjoyed as a savoury breakfast, a post-workout snack or as a dessert. It’s sugar free, high in protein and has the right balance of low-GI carbohydrates so it will keep you feeling satisfied for longer.

RELATED: Healthy Snack Recipe: Falafel

Serves 4 (8 pancakes)

Ingredients

2 cups Oatmeal

1/3 cup coconut flour

5 eggs

2 teaspoons baking powder

3/4 cup reduced fat milk

4 rashers fat-trimmed bacon

1 tablespoon oil for cooking

300 g reduced fat ricotta

Maple syrup (optional)

Method

  1. Using a food processor, blend the oats until a fine consistency. Add in the coconut flour, eggs, baking powder and milk. Blend until smooth.
  2. Heat a non-stick pan. Cook bacon rashers until crispy. Set aside on paper towel to drain and keep warm.
  3. Using a non-stick fry pan, heat a tablespoon of oil on medium heat. Measure in 1/3 cup measures of the batter. Turn the heat to low, cook for two minutes on each side. Repeat the process with remaining batter.
  4. Serve pancakes topped with a spoonful of ricotta and a rasher of bacon.
  5. Add a drizzle of maple syrup for a more indulgent breakfast.
February 22, 2015

Fluffy Pancake Recipe

Whip up a batch of these fluffy buttermilk pancakes this weekend – don’t forget to serve with butter and maple syrup (and a side of crispy bacon!).

Makes about 12 pancakes

Ingredients

2 eggs

2 1/2 cups but­ter­milk

1/4 cup but­ter, melted (plus more for cook­ing and serving)

2 cups plain flour, sifted

1 Table­spoon caster sugar

2 tea­spoons bak­ing pow­der

1 tea­spoon bak­ing soda

1 tea­spoon salt

Method

1. Whisk the eggs, then add the but­ter­milk and melted but­ter and keep whisking until just com­bined. Add the flour, sugar, bak­ing pow­der, bak­ing soda, and salt and whisk gen­tly until the flour is incorporated, being careful not to overmix.

2. Heat a large fry­ing pan over medium heat (if it starts smoking, take it off the heat and allow to cool down to medium). Add a small knob of but­ter to the pan. When melted, pour 1/4 cup of the batter into the pan. If there is enough room in the pan, pour another 1/4 cup to make another pancake, leaving 5cm between each pancake.

3. Cook until the surface of the batter is dotted with bubbles, about 2 minuets, then flip with a spatula. Cook on the other side until the batter is no longer runny, about 1 minute. Remove and keep warm.

4. Con­tinue cooking the remain­ing pan­cakes in the same way.

5. Serve warm with butter and maple syrup.

What’s your favourite pancake recipe?

June 14, 2013

Mother’s Day Recipes: Breakfast Pancakes

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Makes about 10 pancakes

Ingredients

125g wholewheat flour

25g milk powder (optional)

1 tablespoon granulated sugar

1 teaspoon baking powder

3/4 teaspoon bicarbonate of soda

2 eggs, beaten

1 tablespoon vegetable oil or melted butter, plus extra for frying

1 tablespoon apple sauce

150ml milk

Pancake flavourings: (optional)

½ banana, mashed

Some blueberries

pinch of ground cinnamon

Method

1. In a large bowl, mix together the flour and the milk powder, sugar, baking and bicarbonate of soda. Make a well in the centre. Pour in the beaten eggs and 1 tablespoon oil or melted butter, add the apple sauce and start mixing together, then gradually stir in the milk until the batter is a dropping consistency. Stir in the flavourings of your choice, if you are adding them.

2. Heat a little oil or melted butter in a large non-stick frying pan. Drop a large tablespoon of the batter per pancake into the pan. Cooking in batches of 2–3, fry for 3 minutes over a medium heat until small bubbles appear on the surface. Turn and cook the other side for 2–3 minutes or until golden. Remove from the pan and keep warm, covered, while you continue cooking with the remaining batter. Serve drizzled with maple syrup or honey, or with yogurt and fruit or another topping of your choice.

What’s your ultimate breakfast in bed?

May 9, 2013