Why not have pancakes for dinner? This savoury option of pancakes is perfect for a small dinner.
Makes 5 stacks in total.
Tip: to keep cooked pancakes warm while flipping other pancakes, place them in a preheated oven.
The use of 1/2 cup wholemeal flour + 1/2 cup plain flour
The reason for a combination of wholemeal flour and plain flour was that a whole batter of wholemeal flour alone on its own may be too heavy for your taste buds. The incorporation of plain flour balances the texture of the pancakes well and does not make it wholemeal-heavy.
1 tbsp baking powder
Makes the pancakes fluffy like an American pancake. As there is no use of eggs in the pancake batter, the amount of baking powder we are using makes the pancakes puff up.
Recipe serves: 1-2 people
Total time: 20 minutes
Ingredients
1/2 cup wholemeal flour
1/2 cup plain flour
1 tbsp baking powder
pinch of salt
1 cup unsweetened soy milk
1 tbsp maple syrup
1 tbsp coconut oil
1 egg
1/4 cup cress
drizzle of maple syrup
Method:
In a bowl, sift in wholemeal flour, plain flour, baking powder and salt. Pour in the unsweetened soy milk and maple syrup. Whisk all of the ingredients together until clumps of flour are not visible in the batter.
In a pan under medium heat, melt 1 tablespoon coconut oil. Pour 1/3 cup of the batter for each pancake and fry for 2 minutes on each side.
Fry an egg to make it a sunny side up.
Top pancakes with sunny side up egg, cress, and a drizzle of maple syrup.
Hope you enjoyed making these pancakes if you tried this recipe!
Feel free to leave a comment and let us know how you went on with making this pancakes.
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