“I don’t have to tell you I love you. I fed you pancakes.” Kathleen Flinn
The question why people, children and adults, love pancakes so much, has probably got a very complicated answer, depending on what one researches: taste…look…social experience…Like many kids, I can see my seven-months-old little man heading down the route of becoming a pancake connoisseurs, and it will be a regular morning treat in our house… Made using white flour and topped with the a choice of jam, syrup or chocolate sauce, they might not be the optimal healthy meal. However, when giving pancakes a healthier twist, helping its consumer feeling fuller for longer, is just one of the benefits: it can stabilise blood sugar levels, release their energy more slowly, and also provide a handsome dose of good fiber. With this in mind, I made pancakes using rice and split pea flours, and the result was tasty, pretty and smelt absolute sweet heaven.
Split Pea flour Pancakes – Fresh Quirky Version
100 g split pea flour
250-280 ml water
2 tsp baking powder
A pinch of salt
1 tablespoons olive oil
For a savoury twist: a pinch of curry powder (optional)
Mix together the flour, water, salt. Crack in the egg, add the olive oil and mix well. Let batter rest for a few minutes, at room temperature. Lightly oil a frying pan with a little olive oil, heat until very hot and add a spoonful of batter. Cook until lightly golden. Turn the pancake over with a spatula and cook for a minute more. Repeat with the remaining pancake batter, re-oil the pan each time.
Rice flour Pancakes – Wise Healthy Version
100 g Rice flour
1 tbsp Sugar
1 tbsp brown sugar
3 g Baking powder
90 ml Coconut Milk
Combine all of the ingredients into a bowl and use a whisk to mix together well. Let it stand for a while. Melt some coconut oil in a frying pan. Scoop out the batter with a tablespoon and pour into the pan. Cook on medium heat. When the surfaces begin to bubble, flip over. After flipping, cook for about half a minute or until browned.
Serve these with natural yogurt, fresh fruit, fruit puree, honey or cherry tomatoes.