Wholemeal and Oat Pancakes

Wholemeal and Oat Pancakes Recipe from Oman

Region / culture: Oman | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Wholemeal and oat pancakes are a delicious and nutritious breakfast option that is perfect for starting your day off right. These pancakes are made with whole wheat flour, oats, and a blend of warm spices, making them a hearty and satisfying meal.

History

Wholemeal and oat pancakes have been a popular breakfast choice for many years, as they provide a healthy and filling start to the day. This recipe has been adapted and modified over time to create the perfect balance of flavors and textures.

Ingredients

1 cup whole wheat flour
0.25 cup quick cooking rolled oats
a pinch of nutmeg powder
a pinch of cardamom powder
0.25 tsp cinnamon powder
1.5 tbsp powdered sugar
1 tsp oil
0.5 cup low fat milk
0.5 tsp Eno's fruit salt
a pinch of salt
3 tsp low fat butter for cooking
For serving
2 tbsp honey
0.5 cup orange segments

How to prepare

In a bowl, combine all the ingredients except the fruit salt with enough water.
Whisk the mixture until it forms a smooth batter.
Heat a non-stick pan and lightly grease it with low-fat butter.
Add the fruit salt to the batter and mix well.
Divide the batter into 6 equal portions.
Pour a spoonful of the batter onto the pan to make pancakes with a diameter of 2 inches. Cook on both sides with a little butter until they turn golden brown.
Repeat the process with the remaining batter to make 5 more pancakes.
Serve the pancakes hot, accompanied by honey and oranges.

Variations

Add a handful of blueberries or sliced bananas to the batter for a fruity twist.
Top the pancakes with a dollop of Greek yogurt and a sprinkle of chopped nuts for added protein and crunch.

Cooking Tips & Tricks

Make sure to mix the batter until it is smooth to ensure that the pancakes turn out light and fluffy.

- Use a non-stick pan and a little butter for cooking to prevent the pancakes from sticking.

- Add the fruit salt just before cooking the pancakes to ensure that they rise properly.

- Serve the pancakes hot with honey and oranges for a delicious and refreshing twist.

Serving Suggestions

Serve the wholemeal and oat pancakes hot with a drizzle of honey and a side of fresh orange segments for a delicious and refreshing breakfast.

Cooking Techniques

Mix the batter until smooth to ensure light and fluffy pancakes.

- Cook the pancakes on a non-stick pan with a little butter for a golden brown finish.

Ingredient Substitutions

Use wholemeal spelt flour or gluten-free flour for a different flavor and texture.

- Substitute almond milk or soy milk for a dairy-free option.

Make Ahead Tips

Prepare the batter the night before and refrigerate it until ready to cook.

- Cook the pancakes in advance and reheat them in the toaster or microwave before serving.

Presentation Ideas

Stack the pancakes on a plate and drizzle with honey for a beautiful and appetizing presentation. - Garnish with fresh mint leaves or a sprinkle of cinnamon for a decorative touch.

Pairing Recommendations

Serve the wholemeal and oat pancakes with a side of Greek yogurt and a cup of freshly brewed coffee for a complete and satisfying breakfast.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.

- Reheat the pancakes in the toaster or microwave until warm before serving.

Nutrition Information

Calories per serving

Each serving of wholemeal and oat pancakes contains approximately 200 calories, making them a satisfying and nutritious breakfast option.

Carbohydrates

Each serving of wholemeal and oat pancakes contains approximately 30 grams of carbohydrates, making them a great source of energy to fuel your day.

Fats

These pancakes are low in fat, with only 3 grams of fat per serving, making them a healthy breakfast option.

Proteins

Each serving of wholemeal and oat pancakes contains approximately 5 grams of protein, helping to keep you full and satisfied until your next meal.

Vitamins and minerals

These pancakes are a good source of iron, magnesium, and vitamin B6, providing essential nutrients to support overall health and well-being.

Alergens

This recipe contains wheat and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Wholemeal and oat pancakes are a nutritious and delicious breakfast option that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Wholemeal and oat pancakes are a nutritious and delicious breakfast option that is easy to make and perfect for starting your day off right. With a blend of whole wheat flour, oats, and warm spices, these pancakes are hearty, satisfying, and full of flavor. Serve them hot with honey and oranges for a refreshing twist that will leave you feeling energized and ready to take on the day.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was on a warm summer evening, as I sat on the porch swing with my dear friend Martha. We were discussing our love for cooking and swapping stories of our favorite recipes.

Martha was known for her delicious baked goods, and she shared with me a recipe for wholemeal and oat pancakes that her grandmother had passed down to her. She spoke of the warm, comforting flavors and the hearty texture of the pancakes, and I knew I had to try making them myself.

The next morning, I gathered the ingredients and set to work in my kitchen. As I mixed the wholemeal flour, oats, milk, eggs, and a touch of honey together, I felt a sense of excitement and anticipation. The aroma of the ingredients coming together filled the room, and I knew I was on the right track.

As I poured the batter onto the griddle and watched as the pancakes sizzled and browned, I couldn't wait to taste the final result. The pancakes cooked to perfection, with a golden brown crust and a tender, fluffy interior. I topped them with a dollop of creamy yogurt and a drizzle of honey, and took my first bite.

The flavors exploded in my mouth – nutty wholemeal, earthy oats, and a hint of sweetness from the honey. The pancakes were hearty and satisfying, yet light and airy at the same time. I savored each bite, feeling grateful for Martha's recipe and the joy it brought me.

Since that day, wholemeal and oat pancakes have become a staple in my kitchen. I make them for breakfast on lazy weekends, for brunch with friends, and sometimes even for a quick and wholesome dinner. Each time I whip up a batch, I think of Martha and her grandmother, and the special moment when I discovered this delicious recipe.

Over the years, I have made a few tweaks to the original recipe, adding a pinch of cinnamon or a handful of chopped nuts for extra flavor. I have also shared the recipe with friends and family, who have all fallen in love with the wholesome goodness of these pancakes.

But no matter how many times I make them or how many variations I try, the memory of that warm summer evening on the porch swing with Martha will always be etched in my mind. It was the moment that sparked my love for wholemeal and oat pancakes, and for that, I am forever grateful.