We do not have pancakes often, but when we do, we always make them from scratch. Pancakes, also known as griddle cakes, are so easy that they are often the first things we learned to cook as children. We saw step-by-step, just how much magic a little flour, fat, eggs and sugar can make when combined with heat… and we justly rewarded for our efforts by getting to pick our favourite ones from the entire batch. Cooking pancakes as adults is not much different from that first cooking memory and filled with just as much magic… especially when you get experimental. Whenever we have house guests pancakes is a must for at least one breakfast together. Nothing spells out love more than these yummy little cakes!
These pancakes are themselves low carb, made from this flour, which has high fibre whole grains like whole grain oat flour, oat bran, oat fibre, flaxseed meal, whole grain rye flour, wheat bran, whole grain soy flour with vital wheat gluten and evaporated cane juice. It is a much lower carb alternative than traditional pancakes made with bleached white flour and comes out at 6g of carbs per serving. The carb value of the blueberries is not included. Because of all the fiber, these are deliciously filling and have a lovely nutty flavour which is fine for lovers of whole grain foods. We got this at Carboholix and kept it for months in the freezer, waiting for just the right moment to snip it open. After a rare 4 day break from work, it was only fitting that we celebrated The Chef’s mini-holiday with homemade pancakes. Here is how we did it…
2 tbsp blueberry purée
3/4 cup milk
2 packets stevia
Start by getting your 2 tbsp of blueberry purée. You can do it this way… which will take you some time to get the consistency that we want or you can do it our way with our most used kitchen gadget, our Bamix which has more power than any of the other consumer hand mixers on the market and has practically put our stand blender out of business…
So in about 5 seconds, we have blueberry purée at just the perfect consistency…
Add the purée to the other ingredients in a mixing bowl and combine thoroughly with a whisk. Heat frying pan or griddle and oil just before pouring your first pancake.
These take longer to cook than regular white flour pancakes, so cook on low heat until set and bubbles form, then flip. Cook. Oil. Pour. Set. Flip. Cook. Repeat.
To add a touch of “niceness” as we say in Jamaica, you can make this, though it isn’t necessary and is not low carb, though it has a lower carb count because we are using less sugar and sweet fruit in season.
You will need:
2 tsp brown cane sugar
1 bark cinnamon
1 cup chopped peaches
2 tbsp water
We used some sweet, small peaches from Jordan. Pit them and dice them and heat a small saucepan.
Add sugar and water and keep the heat low then add your diced peaches
Stir often and when almost cooked, add cinnamon and cloves. Taste, but be careful because hot sugar is deadly. When the mixture thickens, and liquid evaporates, taste again. If you want more sweetness, you may drizzle a little honey. When done, remove from heat and serve on top of pancakes immediately. Remember to remove the cinnamon and the cloves before serving. This makes 2 servings.
CHEF’S NOTE: We like to spread a little butter on our pancakes (tops only) and stack as we take them from the stove one by one. Keep cooked pancakes in a warm oven (not hot) until ready to serve because only toddlers fancy cold pancakes. Drizzle lightly with real maple syrup (not Aunt Jemima) or honey for a little extra sweetness and top with Peach compote and or homemade plain unsweetened whipped cream.
Bamix is available in fine kitchen and table stores in the Middle East like Tavola and in other stores worldwide.