Decided to add another pancake recipe to my rather paltry breakfast collection on Kitchenmess. To amp up the fibre content of the pancakes, this time round I decided to inject some “oat goodness” to the wholewheat batter. To further boost the “health appeal” of these pancakes, I added some greek yoghurt into the batter and some baking powder to give the pancakes more “fluff”.
As for the syrup, I went a bit experimental by simmering the blueberries with maple syrup in an attempt to make my own home made blueberry compote. No rocket science here but these pancakes are not only healthy, but they also taste superb. For those of you who have kids, it’s definitely something you can feed your kids on without the associated guilt factor.
For pancakes (serves 1 – makes 3 medium sized pancakes):
- 1/3 cup wholewheat flour
- 1/4 cup rolled oats
- 1 cup full-cream/2% reduced fat milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla essence
- 2 tablespoons of yoghurt
- Butter, for frying pancakes
For blueberry compote:
- 1/2 cup of blueberries
- 2 tablespoons of maple syrup
- 1 tablespoon of water
1) Make blueberry compote. Heat a saucepan over low-medium heat. Chuck in the blueberries and add maple syrup and water. Bring to a boil then reduce heat to a low simmer for 5 minutes. Keep warm.
2) Make pancakes. Mix all the dry ingredients together in a bowl. Pour in milk and 1/4 teaspoon of vanilla essence. Whisk together until well combined.
3) Heat a non-stick skillet over medium heat. Add a small pinch of butter. Once melted, add a ladleful of pancake batter and cook on low heat. Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. Repeat process for remaining batter.
4) Plate the pancakes then pour the blueberry compote on top of the stack.
5) Now it’s time to serve your fluffy pancakes! Enjoy 🙂