I'm on a bit of a health kick at the moment - moving into the vegan camp and trying to avoid all processed sugars and flours, as well as consciously trying to meet my protein and other nutritional requirements. So far it's going well and I'm really enjoying playing around with new ingredients, inventing new meals and discovering delish new flavours.
Breakfast this morning is something I'm calling a "muesli pancake". I had it with peanut butter and honey, but I actually think it would go amazing with some stewed fruit - e.g. pear and rhubarb. If you're into lashings of maple syrup I think that would be great too. The pancake itself is a bit too dry and not sweet enough on its own, so I look forward to playing around with different toppings in future.
Serves 2.
I think you can use any variety of nuts, seeds and dried fruit in this - I just recommend chopping them down to muesli-piece sizes. I think next time I'll make sure to include dates.
Cast iron skillet.
Breakfast this morning is something I'm calling a "muesli pancake". I had it with peanut butter and honey, but I actually think it would go amazing with some stewed fruit - e.g. pear and rhubarb. If you're into lashings of maple syrup I think that would be great too. The pancake itself is a bit too dry and not sweet enough on its own, so I look forward to playing around with different toppings in future.
Muesli Pancake
Serves 2.
Ingredients
I think you can use any variety of nuts, seeds and dried fruit in this - I just recommend chopping them down to muesli-piece sizes. I think next time I'll make sure to include dates.
- 1/2 cup chickpea flour (besan)
- 1/2 cup water
- 1/4 tsp baking powder
- 1 tbsp chia seeds
- 1 tbsp hulled hemp seeds
- 1 tbsp walnuts, broken into small pieces
- 1 tbsp pepitas
- 1 tbsp sunflower seeds
- 1 tbsp sultanas
- 1 tbsp dried cranberries
- Flavourless oil to lube the pan
Equipment
Cast iron skillet.
Method
- Measure out all your fruits, seeds and nuts and set aside.
- Start to heat the skillet up on high.
- In a medium bowl, put the chickpea flour and baking powder. Whisk in the 1/2 cup of water, making sure to eliminate lumps. Whisk a bit more to get it more aerated.
- Into the batter, whisk in the fruits/nuts seeds.
- When the skillet is ready, drops of water on it will immediately sizzle. Spray on a generous amount of oil (being careful not to create a fireball, as I did this morning), and pour the batter onto the pan into two pancakes. (If you only have a small pan, naturally you'll probably do one at a time.)
- Cook each side for about 4 minutes each. The edges should be looking cooked and you should be able to easily slide a spatula under when they're ready to flip.
- When done, serve with toppings of your choice - I recommend something sweet and wet, like maple syrup, stewed fruit or honey.
