Porridge Pancakes - Sweet Potato Chronicles

Porridge Pancakes

And the win­ners in the healthy pancake-apalooza are: Por­ridge Pan­cakes. Well, maybe I could keep tweak­ing but I need a break from pan­cakes. I can't keep com­plain­ing about the last ten pounds of baby weight and mak­ing and eat­ing pan­cakes three times a week. Esme on the other hand loves this project and keeps sug­gest­ing small changes in order to get another batch out of me. Ear­lier in the week we tried the buck­wheat pan­cakes that Gwyneth Pal­trow wrote about for Goop and they were sur­pris­ingly good.

Not sur­pris­ing because they came from Goop — GP is a true foodie and many of her recipes are excel­lent. But read­ing the recipe left me in doubt. No eggs, no bak­ing pow­der, whole wheat and buck­wheat flour — it all sounded rather leaden. And the buck­wheat makes the bat­ter black so I really thought we'd end up eat­ing cereal. But they're quite amaz­ing and ten­der, a fan­tas­tic foil for the bananas. I'll def­i­nitely make them again. I didn't use soy or rice milk as we have no dairy issues in this household.

Still, I couldn't stop think­ing about the del­ish oat­meal pan­cakes from Orangette but they were just too rich. So, here is my ver­sion. Still really good but a lit­tle health­ier. The lit­tle bit of cin­na­mon makes them spe­cial. Esme thun­dered into the kitchen and announced, "They smell like cook­ies!" Now: fruit for break­fast for a week!

Por­ridge Pancakes

1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup oats (we use the ten minute kind, not quick oats)
2 table­spoons sugar
2 tea­spoons bak­ing pow­der
1 tsp salt
1/2 bak­ing soda
pinch cin­na­mon
1 3/4 cups milk
1/4 (1÷2 stick) melted but­ter
2 eggs

Mix dry ingre­di­ents in a bowl

Whisk together wet ingre­di­ents in another bowl. Quickly mix wet into dry until just com­bined. Don't over mix or you'll have tough pan­cakes! If your fam­ily can stand it, let the bat­ter stand for 20 min­utes or so and it will be much improved. Of course you don't have to but really is worth it. This is a good moment for a lit­tle strate­gic tv time for kids. Grease a pan lightly with veg­etable oil and put on medium heat. Pour bat­ter from a large spoon or 1/4 cup mea­sure. Flip when pan­cakes start to bub­ble at the edges and are lightly brown on bot­tom. Cook on the other side for a minute or two and voila. Serve with but­ter and syrup.

  

2 Comments

  1. BenZavel says:

    Our new fam­ily favourite pan­cake mix:

    1 cup low fat yogurt (or full fat)
    2 eggs
    Mix and add
    ½ cup whole wheat or spelt flour
    ½ tea­spoon bak­ing soda

    You can jazz it up with a cou­ple drops of vanilla or spice but our kids are purists – just a gal­lon of maple syrup.

    Sim­ple… even after a late night.

  2. Ceri says:

    No milk, huh? I'll have to try your recipe. I'm with your kids — it's all just an excuse for maple syrup!

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