Recipes
Stories Breakfast Breakfast Grains Pancakes

Breakfast Grains Pancakes

Breakfast Grains Pancakes

Breakfast Grains Pancakes

SKILL LEVEL: EASY

MAKES ABOUT 20 PANCAKES


INGREDIENTS

PUTTING IT ALL TOGETHER

  • Whisk together Breakfast Grains, egg, water and oil. Soak for 10 minutes.
  • Meanwhile, in a medium bowl mix together flour, sugar, baking powder and salt.
  • Combine wet and dry ingredients and gently mix just until blended. If the batter is too thick, add 1-2 tbsp of water to thin. Be sure not to overmix the batter to ensure light and fluffy pancakes.
  • Heat a large fry pan over medium heat. Coat generously with oil or butter. Once hot, drop ¼ cup of batter per pancake onto fry pan.
  • Cook pancakes until the edges look dry and bubbles begin to form on the center or sides (approx. 4 minutes).
  • Flip pancakes and cook on the other side (approx. 4 minutes).
  • Regrease pan between batches and keep pancakes warm in a preheated oven at 120°C until all pancakes are cooked. Serve hot.

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This warm fruit crumble, with its crunchy topping, can be made with any seasonal fruit you have lying around, from berries to bananas. Organic Breakfast Grains—a mix of buckwheat, barley, and oats—in the topping, no butter, and just thinly sliced or chopped fruit for the filling makes this crumble hearty and unusually invigorating. If you’re using a drier fruit like apples or bananas, mix 2 tbsp. of water into the topping before baking. P.S. It’s great with yoghurt. And you can eat it for dessert, too.

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