oat and quinoa pancakes recipe

[Two Recipes] Flippin’ pancakes!!

I have a HUGE confession to make… Before I learnt how easy pancakes are to make, I used to buy pancake mix!! I only learnt how to make pancakes 8 years ago from my dad who was too horrified by the fact that I was about to buy pancake mix. After I learnt how to make pancakes from scratch, I never bought pancake mix again! I don’t think I could ever bring myself to buy a pre-mixed one. Really, it’s almost fool-proof. It’s almost impossible to make a mistake with this dish unless of course, you are like my mum who was so certain that plain flour is used instead of self-raising flour. Holy crepe they were inedible! (Get the joke??) We were left with a big jug of pancake batter to make really dense, flat pancakes! :/ Later we found out my mum had actually used the wrong flour.. I love my mum! hahaha Never making this mistake again though.

 


Old-fashioned American Thick & Fluffy Pancakes

Ingredients

  • 450g self-raising flour
  • 100g coconut sugar (or 50g of xylitol/stevia)
  • 1 egg
  • Pinch of salt
  • Vanilla essence
  • Full fat milk to consistency

Method

  1. Sieve flour.
  2. Mix or blend flour, sugar, egg, salt and vanilla together.
  3. Gradually add the milk and mix until a smooth consistency is reached.
  4. Brush the pan with olive oil. On low heat, pour a dollop of pancake batter.
  5. When bubbles and holes start to form on the top of the pancakes, flip the pancake over.
  6. When it becomes golden brown, the pancakes are ready.
  7. Serve hot and enjoy!

Check out our final product : Caramelised Banana Pancakes

IMG_6834

Oat & Quinoa pancakes

Ingredients

  • 1 1/2 cup rolled oats
  • 1/2 cup quinoa flakes
  • 1 tsp baking powder
  • Pinch of salt
  • 1 banana, mashed
  • 1 large egg
  • 1 1/2 cup milk of your own choice (unsweetened and full fat)
  • 1 tsp vanilla essence

Method

  1. Blend the rolled oats and quinoa flakes until it becomes a fine powder.
  2. Mix rolled oats, quinoa flakes, banana, egg, baking powder, salt and vanilla together.
  3. Mix in the milk until a smooth consistency is reached.
  4. Brush the pan with olive oil. On low heat, pour a dollop of pancake batter.
  5. When bubbles and holes start to form on the top of the pancakes, flip the pancake over.
  6. When it becomes golden brown, the pancakes are ready.
  7. Serve hot and enjoy!

10250142_1504351209784765_7935420476834781421_nToppings & fillings – my favourite part!

Berry compote, chocolate sauce, paleo caramel, caramelised bananas, fresh berries and fruits, bacon, eggs, spinach, chorizo, chocolate chips, butter, 100% pure maple syrup, lemon & sugar, peanut butter & jelly, cheese, cream cheese, full fat greek yoghurt, vanilla creme fraiche, cinnamon & applesauce, nuts, fruit preserves and custard. Maybe just maybe, if you’re feeling a little naughty……. a drizzle of Grand Marnier liqueur or Baileys Irish Cream 😉

10 tips for perfect pancakes:

  1. Let the batter rest at least 10 minutes in room temperature before cooking.
  2. Replace a small portion of the liquid with carbonated liquid such as carbonated water, beer etc for extra light and fluffy pancakes.
  3. Don’t make the pancakes too big. I know it’s more fun but without sufficient space around the pan, there isn’t enough heat to circulate the pancakes evenly. It will only result in pancakes hard on the outside, mushy in the inside.
  4. Pouring too much oil. It happens, but please wipe it off with a tissue and save it to oil the pan for next batch of pancakes.
  5. Please don’t press the pancakes. It doesn’t brown faster, unfortunately!
  6. Being impatient and playing with the pancake before it has the chance to form bubbles – no, just no – keep your hands off the pan and wait. Don’t shake the pan. Don’t move the batter on the pan. It actually slows the cooking process down! We don’t want that now do we?
  7. Speaking of which, only flip when the bubbles pop and form holes on the surface of the pancakes.
  8. Overflipping…. I should be specific and say only flip ONCE – otherwise, the pancakes will deflate. I used to flip several times just because it felt cool and I wanted it to cook faster. I learnt after many failed pancakes that it doesn’t work that way. Hmm!
  9. Heat control: Medium to low. I stick to medium most of the time but turn down to low if the center needs more cooking.
  10. Measure, measure, measure.. we’re not Nigella Lawson 😛

Get flippin’ yo!!

Xx

Generation Kitchen

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