Healthy Pancakes recipe
Wholemeal and Rye Savoury Pancakes7/31/2013
Let's get one thing straight before we delve into the world of wholemeal and rye pancakes. No matter how delicious, healthy or sati...
Let's get one thing straight before we delve into the world of wholemeal and rye pancakes.
No matter how delicious, healthy or satisfying these pancakes are, they can't even come close to the pancakes my nan makes. No way. That's a rhyme that's true.
When I was younger and my nan moved in with us, I suddenly gained about 20lbs because I would wake up to a big lemony plate of homemade pancakes that were so delicious I couldn't leave a single bite untouched. Every. Single. Morning.
So to conclude. My nan's pancakes are the t*ts. I would tip my hat to her, If I ever wore one.
So onto the third generation of my families pancakes. My own. I don't expect my grandchildren to be spouting excited expletives about these in 50 years time, but I like them. Plus, I've packed these bad boys with herbs, spices, seeds and grains. Which makes me feel awesome. Two thumbs up.
Not to mention, the limited amount of washing up / prep time. Perfect for "can't be bothered" cooking days where I want something good, but can't be bothered to spend hours in the kitchen. It does happen sometimes.
Not often though...
Take a moment and think. If you make these you can have pancakes for tea. And not even feel guilty about it. TADA.
Makes about 8 little pancakes.
YOU WILL NEED:
70g Rye flour
50g Wholemeal plain flour
1 tablespoon linseed (AKA Flax)
Handful of seeds (I used Sunflower and Pumpkin)
200ml almond milk
1 large egg
1 teaspoon dried mixed herbs
2 cloves minced garlic
1/2 teaspoon onion granules.
Coconut oil or olive oil
Toppings I used:
FIRST OF ALL
In a big mixing bowl, toss your flours, seeds, grains and herbs. Give it a stir. Then, make a well in the centre of the mixture, and crack your egg into it. Pour in about half the almond milk (you can also use oat milk, normal milk or soy, whatever floats your boat) and give it a really good whisk until everything is combined. Then slowly add the rest of the milk, whisking between each pour. Leave to stand for 15 minutes or so once it's all combined.
TOP IT OFF
During this time, I quickly pan fried some onion and peppers to top my pancakes. You can use whatever you fancy. Some combinations I've used before are: Feta and spring onions. Chicken, peppers and garlic. Mashed spicy sweet potato and yoghurt. Be creative. Your pancakes are like a plate to house something awesome.
COOK IT UP
Now, heat up your pan. I used a normal everyday frying pan. Heat your oil until it's so hot it's smokes. Then spoon some mixture in. I can usually get two decent sized pancakes per pan. Once they are cooked, I topped with tomato puree, mozzarella and vegetables, then put them to one side.
REPEAT AND EAT.
It takes roughly 3-5 minutes to cook each pancake, depending on the thickness you've gone for. Once they are all cooked, and topped. Place them in the oven on a medium heat for about 5 minutes. I actually just grilled mine for 5 minutes on a high flame. There's no need to be exact, they'll be darn tasty either way.
Oh and no big deal... but it's my birthday on Saturday... =D