The Backstory:

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!

Ingredients: 

• 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 

How to:

1. Blend oats, ragi flakes, vanilla essence, peanut butter, egg, milk, baking powder & coffee powder together
2. 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 
3. Refrigerate for 10 minutes
4. 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
5. 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. 
6. Wait until the top develops bubbles and the batter looks cooked through/isn’t sticky to touch
7. Slide your spatula underneath it and flip it gently. 
8. Cook for another minute or so and take it off the pan and serve onto plate 
9.  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
10. Top with chopped strawberries and enjoy!

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Tips: 

• 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.