Sugar-free oaty cinnamon pancakes
Published 25/03/2014 | 02:30
I never really enjoyed porridge until I moved to Ireland; now I love it for breakfast with fruit and yoghurt.
The Irish soil and climate produce highly nutritious, good quality oats.
The grains fluff up really well and have a lovely texture, not boarding-school gloop!
This is a great recipe to enjoy even more of this supergrain and is very family friendly.
The cinnamon gives it a natural sweetness and there is no need to add any sugar.
Make up the batter and keep it in the fridge for weekend brekkie, just add a little more milk if it gets too thick.
Serve with plenty of fresh seasonal fruit and yoghurt. Delish!
* 150g plain flour
* 100g wholemeal flour
* 100g porridge oats
* 2tsp baking powder
* pinch salt
* 1tsp ground cinnamon
* 2 free-range eggs
* 2tbls sunflower oil, plus extra for frying
* 500ml milk
* Fresh fruit and yoghurt to serve
* Whisk together the oil, milk and eggs in a jug or bowl.
* Sieve the flours, salt, cinnamon and baking powder into a bowl. Stir in the oats and mix well.
* Make a well in the centre of the dry ingredients and pour in the liquid.
* Mix well then allow to rest in the fridge for 20 minutes.
* Heat a little sunflower oil in a non-stick pan.
* Use two tablespoons of batter for each pancake and plop into frying pan. Cook for three minutes on each side. Keep warm while you make the rest of the pancakes.
* Serve with fruit and yoghurt. You won't miss the maple syrup!
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