Pancakes are always a huge hit in our house. Normally we have pancakes on a Sunday morning with a sweet topping like maple syrup or honey. My son Ted, who is eight will always ask for either raspberry or cherry pancakes. When I make a suggestion of savoury pancakes I can hear a grown from Ted. Ted is not the biggest fan of savoury pancakes.
My husband Howard doesn’t mind a non sweet pancake occasionally. When I made these delicious pancakes I suggested we eat them with bacon and eggs too. That way my son can eat the bacon and eggs but not the savoury pancakes. If Ted is still hungry after breakfast he can have a sweet pancake instead.
My husband and I really enjoyed this dish and I had lots of leftovers. I froze the leftovers and during the week I ate them with fried eggs, avocado and spinach for my breakfast. They were so yummy with a runny egg on top of them. The avocado gave the dish a lovely bit of creaminess and the spinach, well, that was just to be a bit healthier.
Do you make savoury pancakes and if so, what’s are your favourite ones? Let me know in the comments below and please don’ forget to like and follow me.
Equipment
- Blender
- Measuring jug
- Mixing bowl
- Whisk or fork
- Frying pan
- Ice cream scoop or small ladle
Ingredients
- Gluten free oats x 200g
- Baking powder x 1 tsp
- Ground flax seed x 50g
- Pumpkin seeds
- Turmeric x 1 tbsp
- Coriander x 1 small handful
- Salt x 1/4 tsp
- Milk x 400ml plus extra in the morning
- Eggs x 2
- Put the oats, baking powder, ground flax seed and pumpkin seeds into the blender
- Blend these ingredients together until a flour forms.
- You may need to move the ingredients arounf with the spatula that came with the blender.
- When all the ingredients are blended together pour them into a mixing bowl.
- Add the milk, turmeric and coriander into the blender.
- Blend these ingredients together until they are smooth.
- Now add the eggs to the flour.
- Then pour the contents of the blender into the mixing bowl.
- Whisk these ingredients together.
- Store this pancake mix in the fridge overnight.
- In the morning the mixture will be very stiff so add extra milk.
- Now add a small amount and stir in.
- Keep adding milk until the mixture becomes runny like a pancake mix.
- Put the frying pan on the hob on a high heat.
- Put oil to the base of the pan and wait for the pan to heat up.
- Once your pan is hot take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.
- Now wait until the pancake starts to cook around the outside.
- Give it a good minute or two before flipping over.
- Hopefully they should be a nice golden brown colour.
- Wait for the other side to cook.
- Once they are cooked, serve with fried eggs, sliced avocado and fried spinach or kale.
- Then enjoy.
Turmeric and Coriander Pancakes were a smash with Howard and myself. We really enjoyed these savoury treats with our bacon and eggs. I also enjoyed this dish with avocado and fried eggs too. These would also make a yummy snack with cream cheese or hummus on. All the ingredients in these pancakes are freezable so you can make a big batch and freeze them. However you decide to eat this savoury treat, as always, please enjoy. Thank you xxx
Googies Kitchen Life 