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Get your kids off to a healthy start in the morning with these power-packed pancakes. Vary this basic recipe by adding berries, bananas, nuts, carob chips or dried fruit to the batter just before cooking.
Ingredients
3 eggs, lightly beaten
1 Tbsp (10g) brown sugar or dehydrated cane juice
1 Tbsp (15g) baking powder
1 tsp (6g) salt
1/2 cup (60g) whole wheat flour
1/2 cup (60g) unbleached white flour
1/4 cup (20g) rolled oats
1/4 cup (40g) cornmeal
1/2 cup (120g) nonfat plain yoghurt
3/4 cup (180mL) low-fat buttermilk
1 Tbsp (15mL) melted butter or margarine or rape seed oil
Directions
Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
In a separate bowl, mix together whole wheat flour, unbleached white flour, oats and cornmeal.
Add yoghurt, buttermilk and melted butter to the egg mixture and stir. Fold in the flour mixture just until blended. Don’t overmix!
Using a 1/4 cup (60mL) measure, drop batter onto a hot, nonstick skillet. Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking 1 minute longer.
