Waking up to the best ever homemade pancakes that are fluffy, easy to make contain no artificial ingredients and are cooked to a summer’s golden brown colour has to be one of the most wonderful way to start your day.
These pancakes are mostly gluten free and you could omit the spelt totally if you like, although the proportions of oats and spelt yield the ideal result for these pancakes. So I hope you follow the ingredients listed.
I do have a type 1 diabetic in the house so it has been important for the pancakes to not spike their blood sugars after eating. This means the pancakes must be low GI and for there not to be any sugars in the pancake mix including those denoted as non-refined such as agave nectar and coconut sugar. The oats and spelt help to decrease the glycaemic index rating further.
I find the berry and honey compote drizzled on top adds enough sweetness but if you like your pancakes a little sweeter you could add a small amount ( a couple of tablespoons perhaps ) of your choice of sugar in your mix.
I do live in Australia, and therefore have used Uncle Tobys Traditional 100% wholegrain oats.
1/2 cup traditional gluten free 100% wholegrain oats
1/2 cup cows milk, oat or almond or soy milk unsweetened not low fat or skim milk.
1 free range egg
1/4 cup Wholemeal Spelt
3 teaspoons baking powder
1 tablespoons unflavoured greek yoghurt or natural yoghurt
1 tablespoon pure vanilla extract
1 teaspoon orange zest finely grated
1 tablespoon butter
1/4 cup Frozen Raspberries, Blueberries
4 tablespoons pure honey
1 teaspoon water
Prepare your flours. Process the oats by pulsing in your processor until the oats are fine flour consistency.
Add all the ingredients listed ( except for the Berry Compote ingredients and the butter ) and process for 5- 10 seconds depending on the power of your processor. Ensure all the ingredients are well blended together.
Pour the pancake mix into a measuring cup for pouring. It will help to pour your mix onto the hot pan.
Heat your pan to medium heat. With a paper towel spread a little butter onto the heated pan. Pour the pancake mix to size.
If your mix does not pour easily, add an extra tablespoon of yoghurt or milk , mix well and try pouring again.
The pancake will start to form small bubbles starting from the outside circumference then finally to the middle. This stage is the right time to turn them over. Allow to cook on the medium heat for 10 – 20 seconds. Remove from heat.
If it is winter time, heat your serving dish a little. When your pancakes are resting on the serving dish and waiting for all the batches of mix to be cooked they won’t cool down too quickly.
Blister your choice of berries a little, then heat the ingredients for the berry compote.
Pour over the top. Make a little extra and place in a dipping dish with a spoon. Serve immedietly preferably warm.
Submit your review
Great for healthy kids snacks too. They love the fluffy texture.
Oh, Im so glad your children like them.