It often happens in our house that leftover pancakes become afternoon snacks. Because this ended up happening quite often, we decided to start making our pancakes a bit more nutritious than your typical fluffy pancake, so the snacking felt more healthy and filling. I started playing around with adding more substance to our pancake batter. Here’s a winning combination we’ve discovered.
Ingredients for the porridge:
-½ cup Bob’s Red Mill Organic 6-grain cereal (or other similar porridge mix, even basic quick oats will do)
-1 cup milk of choice (we use coconut milk)
-Pinch of salt
Ingredients for pancakes:
-1 cup flour
-1 tsp. baking powder
-½ tsp. baking soda
-1 tablespoon sugar
-½ tsp. cinnamon
-Pinch of ground cloves (optional)
-2 tablespoons chia seeds
-¼ tsp. salt
-1 cup buttermilk, kefir or plain yoghurt
-1 ripe banana, mashed well
-1 tsp. vanilla paste or extract
-25g melted butter
Start by cooking the porridge: add the porridge/cereal mix, milk and salt into a small saucepan and cook on low heat until thick. Let it cool.
Combine dry ingredients for the pancakes into a large bowl. In a medium bowl, beat eggs and add wet ingredients. Gently combine wet ingredients into the bowl with the dry ingredients, and add the porridge without over-stirring the batter.
Scoop the pancake batter onto a hot, buttered griddle in small dollops. When the batter starts to bubble, use a spatula to flip the pancakes. Make sure the pancakes are cooked through. Serve with butter and maple syrup, or set aside, let cool and serve as snacks (I love them with a nut butter like pecan spread, yum). Enjoy!