Pancakes – need I say more!? I adore this recipe for a weekend breakfast and the fact that it’s made using whole wheat flour and oats, which ensures I step into the weekend on the right foot. They also make for a great snack and work well in the school lunch box.
Makes 10 small pancakes
WHAT YOU NEED:
¾ cup wholemeal flour
¼ rolled oats
1 egg
1 cup milk
½ TSP baking powder
½ TBS brown sugar
¼ TSP baking soda
Spray extra-virgin olive oil (optional)
WHAT YOU DO:
In a large mixing bowl, whisk together the egg and milk.
Add in all the dry ingredients, mixing well until combined.
Heat up a large non-stick fry pan and pour in small scoops of the pancake batter (you may like to use the spray oil to prevent sticking).
Cook for a minute or so, until you see small bubbles forming on the surface.
Flip the pancakes over with a spatula and cook for a further minute on the other side.
Serve with delicious toppings. We’ve used fresh strawberries, natural yoghurt, a drizzle of honey and a scattering of sunflower seeds.
