Suzna Wahab sent me a lovely pancake recipe on Instagram, and I was all excited to try it until I realised that I didn’t have most of the ingredients. So I checked my pantry and quickly put together something with my most *healthy* ingredients and this turned out to be pretty awesome!
- ½ cup oats
- ¼ cup ragi flakes/2 tbsp ragi powder
- 1 tsp peanut butter
- ½ tsp vanilla essence
- 1 egg
- 2 tbsp milk
- 1 tsp instant coffee powder
- ½ tsp Baking powder (optional)
- Strawberries 3-4
- ½ lemon
- 1 tbsp Stevia/coconut sugar
- 1 tbsp butter/oil
- Blend oats, ragi flakes, vanilla essence, peanut butter, egg, milk, baking powder & coffee powder together
- The blended mixture should have the consistency of dosa batter. If you have NO idea what that means, ok – the consistency should be like that of a thick milkshake. If it’s plopping (or takes forever to drip out of the blender) I recommend you add a little more milk and blend it again
- Refrigerate for 10 minutes
- Heat a pan, add ½ tsp butter and wipe it off with a tissue. This is so that it get a lovely warm brown colour evenly. Otherwise, it will be spotty. It’s fine even if you forget to do it, but it just looks sooooo pretty if you do
- Pour 4 tbsp worth of batter. While it might be tempting to make a SUPER GIANT pancake, it’s really hard to flip it and it will crumble and u b sad.
- Wait until the top develops bubbles and the batter looks cooked through/isn’t sticky to touch
- Slide your spatula underneath it and flip it gently.
- Cook for another minute or so and take it off the pan and serve onto plate
- Squeeze juice of 1lemon & mix with stevia and flick syrup onto pancake. Yes, flick, so a little bit gets on almost every part of the pancake
- Top with chopped strawberries and enjoy!
- You can substitute the lemon syrup with honey or maple syrup. However, I prefer lemon syrup because the ragi, oats & peanut butter give it a very nutty, base-y flavour. The lemon cuts through that and is a nice contrast to the sweet strawberries
- Make sure the pan isn’t too hot between cooking pancakes, otherwise the next batch could end up burnt. Take pan off stove and whish it around a bit so it cools down a bit and then resume
- If you like a crunchy top to your pancake, keep it over low flame for +2 minutes than usual. It gets a niiiiiiice crispy top without burning.