Oscar my eldest is always asking me for pancakes and I am always finding excuses not to make them, lets face it traditionally they are not the healthiest breakfast option and I feel like they aren’t the most time friendly of dishes either.
Oscar is 4 and 1/4 now and for a while has been at the “but why?” stage. I am finding it increasingly difficult to fob him off with feeble reasons as his growing mind is continually finding solutions to my lame excuses . With regards to the pancakes he said “Couldn’t we just make healthy ones then?” Who am I to argue?
I went in search of healthy pancake options that didn’t involve a tonne of ingredients that I could easily whip up on a weekday morning. I mashed a few ideas together and after a little trial and error I think we nailed it! These humble little pancakes are super quick and easy to pull together and the result is light and melt-in-the-mouth, plus they have the added bonus of being packed with the fibre regular pancakes are lacking.
During the week when we are rushing to get out the door we simply top them with some fresh fruit and a dollop of yoghurt or a drizzle of maple syrup (or both!), but if time is no object then a poached egg, some bacon and grilled tomato or banana works pretty well too! Then there are the mornings where time is in such short supply a ‘grab and run breakfast’ is required. On these occasions I like to toss some chopped apple and a teaspoon of cinnamon or some sliced banana and a handful of cacao nibs (or dark chocolate chips) into the batter, when they are cooked they are the perfect excuse not to skip breakfast.
They are delicious cold as a snack too, just think, less fat and sugar than a cookie! They can be made in advance too and they keep really well.
Start by mixing the dry ingredients in a large bowl.
Crack in the eggs, pour in the milk and a little oil, then mix until combined, then ladle a little into a non-stick pan.
I don’t have a non-stick pan so I usually use my sandwich press, which I love because the heat is gentle and constant so I can almost forget about them while I get on with the multitude off other morning chores us Mum’s have! When you start to see little bubbles start to appear on the surface they are ready to be flipped.
Cook for another few minutes and they are ready.
Serve them up hot with some fresh fruit and yoghurt and a drizzle of maple syrup or top them with some eggs and bacon.
Light and fluffy Wheat bran pancakes
Prep time: 5 minutes, cook time: 10 minutes
Makes 12 pancakes, total cost: $2.25 ($0.19 per cake)
- 120g/3/4 cup plain flour
- 50g/1 cup wheat bran
- Pinch salt
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp raw or coconut sugar (optional)
- 2 eggs
- 250ml/1 cup milk
- 1 tbsp rice bran oil or other neutral oil
- Place all of the dry ingredients in a large bowl and stir to combine.
- Crack in the eggs, pour over the milk and oil then mix altogether until you have a smooth batter.
- Heat a non-stick pan or sandwich press then ladle 1/4 cup of mixture onto the hot surface.
- Using the back of the ladle spread the mixture to make a nice round pancake.
- When small holes start to appear they are ready flip. Turn them over and continue to cook for another few minutes, or until golden brown on both sides and cooked through.
- Serve with a topping of your choice, hot warm or cold!
Note: These pancakes keep for 3 days in the fridge or a month in the freezer, so make a double batch and if you want to reheat them simply pop them down in the toaster until piping hot.