Making pancakes has become our weekend treat. We have decided to start avoiding foods that have been processed and refined, like flour, rice, pasta, bread, crackers, cereal, and simple sugars like table sugar and high-fructose corn syrup as much as possible. Refined carbs are less satisfying than “good carbs.” The body absorbs processed grains and simple sugars quickly. Increased blood sugar triggers a release of insulin and, in an hour or two after eating, hunger returns. I spent quite a long time searching online and I found this delicious recipe for Oatmeal Pancakes.
Ingredients makes 8 pancakes
- 1 ½ cups of rolled oats
- ¼ teaspoon of salt
- ½ teaspoon of baking powder
- ½ of ground cinnamon
- 1 egg, lightly beaten
- 1 cup of nonfat milk
- ½ teaspoon of vanilla extract
What I do is put the oats in my blender and grind for about one minute, or until to a flour consistency.
Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl.
Then I pour the egg, milk and vanilla extract over the mix until just moist. I usually allow it to rest for 5 minutes.
Finally, I heat up a large nonstick pan over medium heat and when hot, I pour 1/4 cup batter in the middle of it for each pancake. I find it a bit fiddly but it is really important to spread out the batter very quickly into a flat and thin rounder. The pancakes only need 3-4 mins per side, or else you cook them until bubbles form on the pancakes’ surfaces. I must remind myself each time to make sure I flip each one over until lightly browned.
The best thing to do is to lay out on the table all the spreads, fruit, jam, ice-cream, nuts, yoghurt and honey you have in your fridge and larder. It is so much fun dressing your pancakes in the most creative ways. This is definitely the weekend mornings we love.