From waffles to pancakes
Thank you Sips, this recipe option wouldn’t have been here for others, had you not asked.
Note from Andiswa
From Waffles to Pancakes
After posting about the Four Breakfast Ideas, one of my friends asked if the Cast Iron Oatmeal Waffles recipe can be used for pancakes? I honestly told her that I think it would, but will have to try it first, and let her know.
Thanks to her, I’m happy to say, “yes! It works for both options”.
I hope some of you will try it.
Have a happy weekend.
High Source of Fibre
Oatmeal Pancakes
These pancakes are a really good source of fibre. They are healthy, fluffy and delicious.
Equipment
- 1 30cm Nonstick frying pan
- 1 Blender or food processor
- 1 Roaster (to keep pancakes warm) Get here: https://shop.andiswaskitchen.com/product/roaster/
- 1 Kitchen Scale
Ingredients
- 1 Cup Rolled Oats not Instant
- 3 Tablespoons Desiccated Coconut
- 1 Teaspoon Baking Powder
- 1 Egg
- 2 Teaspoons Brown Sugar
- 1/2 Cup Milk
- 1 Teaspoon Avocado Oil For greasing the pan
- 1 Banana
- Pinch of Salt Himalayan Pink Salt
Toppings
- Blackberries
- Raspberries
- Blueberries
- Plain Yoghurt
- Maple Syrup or Honey
Instructions
- Add oats, coconut, sugar and baking powder into a blender, then blitz, until it’s fine, or there are very few kernels. See video below.
- Chop one banana and add, then add milk, vanilla essence and the egg. Blitz until smooth.
- Preheat (see notes about heat) the pan and add 1 teaspoon avocado oil into the pan and swirl to coat. Drop the batter into the pan about two ice cream scoops (or tablespoons) portions (I cooked two at a time). Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden brown for 2 to 3 minutes more.
- Transfer the pancakes into a warm pot or roaster with a lid.
- Repeat cooking the remaining batter.
Notes
- Cooked on low to medium heat.
- Cooked on medium to high heat.
