Sunday, March 29, 2015

Healthy Spring Pancake Breakfast

For the pancakes:
(This is a variation of Mark Bittman's "Every day pancakes" from the book "How to Cook Everything")
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups of almond milk
  • 2 tbsp of melted coconut oil

For the frying pan:
  • 2-4 tsp grape seed oil (you might need more depending on how unsticky your pan is)

To eat with the pancakes:
  • 2 tsp of 100% pure maple syrup
  • 1 cup strawberries

  1. Mix dry ingredients and wet ingredients separately, then combine. Because we are using whole wheat flour, the mixture will be thicker than regular pancakes. It's OK if there are lumps, just make sure the batter is completely moist.
  2. Put about 1-2 tsp grape seed oil in the frying pan and keep it in medium low heat.  
  3. Wait until you can feel it warm by putting your hand 5cm (2 in) over the frying pan - unless the oil is already splattering. If it is, don't put your hand anywhere close to the pan! The oil is warm enough already, and you might get burned. Turn the heat down before pouring the pancake.
  4. Pour enough batter to make a circle as wide as the palm of your hand.
  5. When the bottom is hard enough that you can grab it with a spatula, quickly flip the pancake.
  6. The top (now bottom) will be done much faster than the other one. 
  7. Repat steps 2-6 to make the second pancake.
  8.  Save the leftover batter for another day (I usually freeze it without any problem).
  9. Serve the pancakes with the maple syrup and the strawberries.

This recipe yields:
(not counting the frozen batter)
  • 2 servings of carbs
  • 2 servings of fruit

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