Apple and Raisin Pancakes are absolutely delicious and we love eating them at the weekend. However, raisins tend to be very sugary and they are not brilliant for the body. So I try not to use them too much in my cooking. Although occasionally I feel it’s OK. These pancakes are a once in a while treat and they do make a nice change from our regular sweet potato or blueberry pancakes.
Plus porridge oats are high in protein so it’s a filling meal. Oats are full of the mineral magnesium which can ward off depression, headaches and even reduce inflammation linked to certain cancers. They also contain potassium, iron, calcium, vitamin E and B and no salt or cholesterol.
Porridge has lots of a certain fibre called beta-glucan which dissolves in water and becomes a gloopy mass, soaking up fat. Oats release their energy slowly while being digested and this not only stops the sugary treat cravings but stabilizes blood sugar and it can reduce the risk of type 2 adult onset diabetes.
So this breakfast is a yummy and delicious treat that the whole family can enjoy. My son loves raisins so having them for breakfast was his perfect start to the day. Howard, my husband, also really enjoyed them too. He was very impressed and I’m sure they will be asking for this dish again soon.
- Large mixing bowl
- Measuring jug
- Hand blender or food processor
- Large stirring spoon
- Ice cream scoop or small ladle
- Frying pan
- Plastic brush
- Fish slice
- Gluten free porridge oats x 200g
- Oat Milk x 300mls
- Apple and pear puree x 4 tbsp
- Chia seeds x 2 tbsp
- Cinnamon x 1 tsp
- Baking powder x 1 tsp
- Raisins x 50g
- Coconut oil
- Start by weighing and measuring your ingredients.
- Place the porridge oats into the mixing bowl.
- Along with the oat milk, apple and pear puree, chia seeds, cinnamon and baking powder.
- Blend these ingredients together using the hand blender or food processor.
- Then add the raisins and stir in again.
- Normally, I make the mix the night before and store in the fridge overnight.
- Then in the morning I heat the frying pan on a high heat and add coconut oil to the pan.
- Next I take an ice cream scoop or small ladle full of the mixture and put it into the hot pan.
- Once the outside of the pancake starts to cook, turn it over.
- Repeat this process until all the mix is used adding more coconut oil if necessary.
- Serve with honey and enjoy.
The recipe is easy and simple. It can be made in advance of breakfast time and if you have any mixture leftover it can be frozen. Any pancakes that are not eaten can be frozen as well. As I mentioned earlier my little family really enjoyed eating these pancakes and I’ve no doubt we will be eating them for breakfast soon. However you decide to enjoy them, as always, please enjoy.