Healthful and Heavenly - Wholegrain pancakes
Nothing spells brunch like a pile of pretty pancakes, topped with runny syrup and a cloud of cream swirls, and a dusting of more sugar, perhaps. But if you're a health nut, the very mention of these doses of artery-cloggers could send you into a coughing fit. Which is why, we took the heaviness out of the image and replaced it with with the wholesomeness of grains and the freshness of plump, raging red strawberries. We could devour a whole stack of these pancakes and wash them down with jugs of tea without wincing. And we've had our little girls chomp on them without missing a beat too, which is a great compliment in our books.
(Makes about 15)
- Place the oats in the bowl of a food processor and grind well. Add all the remaining dry ingredients and pulse until combined.
- Keep the processor running and add the melted butter or oil in a steady stream. Transfer the mixture to a mixing bowl.
- Meanwhile whisk together the eggs, curds and vanilla.
- Add the wet ingredients to the mixing bowl containing the dry ones and whisk until smooth.
- Set the batter aside for about 20-30 minutes
- To make the pancakes preheat a nonstick tava or griddle and lightly brush it with a little ghee/oil. Keep the heat medium.
- Pour about ¼ cup of the batter onto the hot tava and let it spread to about 5-6". Allow the pancake to cook until the edges start drying and bubbles rise to the top without breaking. Now flip and cook the other side briefly. Remove and repeat with the remaining batter
- Serve the pancakes hot, topped with a pat of butter and ladle the syrupy strawberries all over(recipe follows).
- 2 Cups hulled and sliced strawberries
- 3-4 Tbsp sugar
- Gently toss the strawberries with the sugar and set aside for 30 minutes to an hour to macerate at room temperature. The strawberries will release their juices, making a lovely syrup to pour over your pancakes.