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i am always trying to find ways to add extra fibre to my diet. I was so excited to find this recipe from weelicous which uses spinach in the pancake batter. How simple of a concept and you really don’t taste the spinach at all! I changed the buttermilk to unsweetened almond milk with lemon juice.

INGREDIENTS

1 cup of fresh baby spinach

1 cup milk – unsweetened almond or organic milk with 1 tsp lemon juice

1 large organic egg

1 tbsp safflower oil

1 cup whole wheat flour

1 tbsp cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

DIRECTIONS

Using a hand blender mix the spinach, milk with lemon juice, egg and oil together. In a separate bowl mix whole wheat flour, cane sugar, baking powder, baking soda and sea salt together.Mix the dry ingredients into the wet ingredients until smooth. Lightly spray a  frying pan on medium heat. Pour about a 1/4 cup of batter onto frying pan. When the pancake batter starts to bubble flip onto other side for about 1 minute and then place onto a plate. Add some fresh fruit to the pancakes with some pure maple syrup. Enjoy!

 

 

 

 

 

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This is a great recipe for a Brunch. Instead of making individual pancakes you bake one large pancake in the oven. It looks pretty and has a different texture to it then an ordinary pancake.

INGREDIENTS
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
4 tsp sugar
1 cup buttermilk or any type of milk with 1 tsp lemon juice
4 tsp vegetable oil
1 egg
1/2 tsp pure vanilla

DIRECTIONS
Pre-heat oven to 350 degrees.
In a bowl mix together flour, baking powder, baking soda and sugar.
In another bowl beat milk, vegetable oil, egg and vanilla. Add flour mixture to egg mixture. Mix only until blended. Take out an oven proof skillet from your pantry. Turn on your stovetop to medium temperature. Place your sprayed skillet on top of stovetop. Once skillet is heated pour in batter. Place skillet in the oven and bake for 12-15 minutes. Take out and sprinkle some powdered sugar to finish. Enjoy!

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