Once upon a time we used to eat pancakes every Sunday morning. Nowadays we are busy on weekend mornings. My son Ted, who is 10, has developed an interest in football. Soccer to the Americas. That means long lazy weekend mornings have gone out the window. We are now rushing to get out of the door to get to practise or a match at the weekend.
That means we can’t really cook pancakes but the other day Ted had a later match on Sunday. This gave us an opportunity to cook these delicious pancakes for breakfast. We were so pleased when we did. They were lush and we loved them. We hope you will too.
What are your best weekend breakfasts. Let me know in the comments below and please don’t forget to like and follow me.
Makes 12 – 14 pancakes
- Blender
- Blender spatula
- Large bowl with lid
- Whisk
- Metal spoon
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
Ingredients
- Oats x 200g
- Baking powder x 1 tsp
- Ground flaxseed x 2 – 4 tbsps
- Pumpkin seeds x 2 – 4 tbsps
- Almond fibre protein x 50g (optional)
- Ground ginger x 1 tbsp
- Cardamon x 2 – 4 pods
- Rose petals x 1 – 2 tbsps
- Eggs x 2
- Oat milk or a milk of your choice x 300mls
Method
- Add the oats to the blender along with the baking powder, pumpkin seeds, ground flax seed, almond fibre protein (optional), and ground ginger and rose petals.
- Put the cardamon pods between your teeth and crunch down on it.
- Split the pod open and place the seeds into the blender.
- Blend these ingredients together.
- Stir the ingredients together from the top with the blender spatula.
- Remove the ingredients from the blender into the large mixing bowl.
- Make a well in the middle of these ingredients.
- Crack the eggs and place them in the middle of the well.
- Pour in the milk and whisk these ingredients together.
- Either put in the fridge overnight with the lid on the bowl or begin to cook.
- If storing in the fridge overnight, add more milk in the morning as the mixture may be very thick.
- Put the frying pan on a high heat and add a little coconut oil.
- When the pan is hot, add a scoop or two of the pancake mixture.
- Once the pancake starts to cook around the outside, it can be flipped over.
- Leave it to cook and then turn again.
- When the pancake is golden brown remove from the pan.
- Repeat this process with the rest of the pancake mixture.
- Once all the pancakes are cooked, serve with maple syrup and enjoy.
Cardamon, Ginger and Rose Pancakes were so easy to prepare and cook. It’s a simple recipe to follow and I like to make the mixture the night before. Then store it in the fridge. Although the mixture is normally always thick I just add extra milk. So please bear this in mind if you make it the night before. All the ingredients in these pancakes are freezable too. I have never frozen the mixture but I’m sure it would be OK. However you decide to eat this delicious breakfast, as always, please enjoy.
Googies Kitchen Life 