pancakes – Agapi.Style

Beet pancakes (you can make either sweet with chocolate and peanuts, or with salty goat cheese, balsamic cream and walnuts)

You still make pancakes from just flour, then I go to you))) These babies bombyces delicious all by themselves, and with the toppings – it’s just mind-blowing. The amazing thing is that they are mostly consist of it is from beets.

I already have shared the post about the other fruit and vegetable pancakes, but about these I decided to write separately to all of them noticed and tried)))

The recipe is about 20-25 pieces with a diameter of 8-10cm (chocolate, it turns out chickpeas on 7 more, since the ut more ingredients).

Ingredients base:

• Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

• Water – 250-300 ml (any, but very tasty with coconut low-fat),

• Baked/boiled beet – 300 g

• Eggs – 3 PCs.,

• 3 dates, pitted,

• Vegetable oil (any neutral flavor) – 2 tbsp.

• Salt – 0.5 tsp., (try the first batch of pancakes and add salt if necessary).

This can stop, but I suggest + two variations of these same pancakes.

Additional ingredients for chocolate pancakes:

• 2-4 tbsp of cocoa (look at your taste, I love everything and more))) is direct too many do not put – will taste bitter.

• 2 tamarind or to taste

• Approximately 70 ml of milk,

• Ground vanilla – 1 tsp or seeds of half a vanilla pod

• Cinnamon – 1 tsp,

• Ground ginger – 0.5 tsp.,

• Optional zest of half an orange,

• Optional can also knead the chocolate chips, raisins or other dried fruits, but do not overdo it, pancakes and the “base” is very tasty. These ingredients contribute to the finished dough at the end.

The ripe bananas is needed here (I highly recommend them fry until brown in a drop of oil) and roasted peanuts/peanut butter for feeding or any other nuts you like. Another excellent these blinci serve with mascarpone and cherry jam.

Important point. Their beautiful chocolate color and flavor is evident after roasting, don’t worry about what color and Arat beet test again.

Additional ingredients for the cheese pancakes:

• 2 cloves of garlic (or 0.5 tsp. of dry ground garlic),

• A few leaves of purple Basil (or 0.5 tsp. dried),

• Black pepper and Cayenne pepper – pinch,

• 1 tbsp Apple cider vinegar

• A few roasted walnuts, goat cheese and balsamic cream to serve.

Also these pancakes can be served with pickled herring and thinly sliced green Apple, and a boiled tongue and horseradish. I mean, remember what beets goes well and feel free to use pancakes instead.

If you do not like some spice, do not use.

How to do it.

1. Bake the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort – beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

2. In blender the beet sending all ingredients except flour, punch and gradually add flour. Consistency should be like liquid yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancakes quietly, you can easily flip to the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. The first and last pancakes are different in texture.

4. Feed.

You can serve them immediately, but most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part is frozen and part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

2 tested recipe of delicious delicate pancakes that do not break

These pancakes always turn out! Wrote recipes test post about empanadas, but decided to make a separate post, since they are suitable for any fillings. Pancakes are obtained thin, but strong. By themselves, they are also very tasty.

Plus the recipes, wrote some cool ways the ingredients can be changed to suit your mood and taste, but not lose quality.

Once again, the basic recipes are intended for cooking pancakes, in which you will wrap some delicious stuffing. If you want to improve the taste of the pancakes themselves, I recommend to use the recommendations in the end of the post;)

So, first basic recipes.

Recipe 1.

The ingredients on 11-12 large pancake (26 cm in diameter):

200g – 1.5 cups tsz flour (I often use spelt flour or whole wheat that is finely ground, ideally to sieve),
3-4 eggs (depends on their size – 3 large or 4 small, generally the more eggs, the firmer and the “rubber” will pancakes),
600 ml – 3 cups of cow’s milk
0.5 tsp. salt,
1-2 tbsp Jerusalem artichoke syrup or any other sweetener
2-3 tbsp vegetable oil without bright aroma and flavor.

Recipe 2 (choux pastry, love him even more).

The ingredients are the same as in the previous recipe, only instead of 1 Cup milk – 1 Cup of boiling water(!).

How to do it.

For recipe 1 whip all ingredients until smooth. If you have a blender: first, beat the eggs with the salt and sweetener, then add milk and butter, whisk a little, then gradually introduce the flour and cook until smooth.

If you are whipping by hand, similar to the first, the eggs with the salt and sweetness, then add 1 Cup milk and butter, bring until smooth, then gradually introduce the flour and the dough will be no lumps, add another 2 cups of milk, peremeshivaete ready.

Then the dough should be left on for 25-30 minutes or at least 10 minutes (this is important). The solid particles of flour will swell, gluten is formed and the dough becomes stretchy and elastic. Then again all beat well and bake pancakes in a good non-stick pan on medium-high heat (the pan should pre-heat well).

For recipe 2 should be the same beat all ingredients except boiling water. Boiling water is added to the end, constantly stirring the dough, and then let the dough stand for a while.

With the first part, I fry 2 minutes maximum, second maximum 1 minute. The oil I use only for baking the first pancake, then this is not required. The first pancake is not very pretty. I use it to try and evaluate if you need anything to add to the dough (salt, sweetness). The result is 10 beautiful openwork pancakes.

Important. Second recipe turns out more pancakes. In principle, the number of pancakes is strongly dependent on their thickness and diameter of the pan. Will bake delicately in a small frying pan, pancakes will be approximately in 2 times more.

In the process of baking pancakes spread on a plate and cover with a lid or anything, so they don’t dry. As soon as espacosa all, just wrap the filling in them or make a pancake cake.

How can these recipes to change:

1 Cup milk to replace a Cup of cream (vegetable oil in this case not to put, and even so be bold),
1 Cup milk to replace the nut/coconut milk (if you use fat coconut milk, the oil also can not put),
1 Cup milk to replace the yogurt
Replace all of the milk or part of it melted milk,
To replace the water in the brew, beer, or vegetable/beef broth (it is suitable for savoury fillings),
Replace vegetable oil for butter or ghee,
Put the dough a few teaspoons of cocoa, but it it densifies the batter, so the pancakes will be slightly thicker. For this variant it is necessary to add in the dough into 1-2 tbsp more sweetener. Also very tasty in this chocolate dough, add 1 tbsp of ground coffee or shot of espresso.
Put the dough a couple of tablespoons without slides matcha. For this option, you also need to add in the dough into 1-2 tbsp more sweetener.
Add to the dough 3-4 tablespoons of sourdough bread (or leftover sourdough), pancakes are incredibly fragrant,
Part of flour (no more than 30%) to replace buckwheat, oats or rye flour,
Add your favorite spices depending on the toppings (vanilla, cinnamon, nutmeg, turmeric, chili, curry, etc.).

I’m still going to experiment with a “flax egg” and the addition of fruit juice/puree, onions or something else and add new variations.

P. S. this post is a reminder of fillings for pancakes.

Have a nice culinary discoveries!

Waffles/pancakes made of zucchini with salmon and cream cheese

Another super Breakfast! To cook simply, and the taste is awesome)

For 2 servings you will need.

Dough:

1-2 zucchini (500g),

1 egg,

2 tbsp rice/buckwheat flour or 1st.l. each of them

2 tbsp fresh herbs (dill, parsley, chives, Basil),

1 clove garlic (optional)

Salt/pepper/Provence herbs – pinch,

If desired, you can also put a handful of grated hard cheese in the dough.

Topping:

Salmon salted or smoked 4 piece

Cottage cheese or sour cream – 4 tbsp

How to do:

1. Zucchini wash, remove the seeds and soft part inside, grate on a coarse grater, salt and leave for 10-15 minutes. Excess juice drained, and the pulp of the zucchini thoroughly squeeze through the towel. I have 500g of zucchini left a total of 130g of pulp.

Important. I work with zucchini only in rubber gloves. Their juice is very unpleasant to stick to hands and is difficult to wash off.

Important 2. Push zucchini, straining nut milk and other similar cases I have one special “ugly” towel, which are easy to wash. I recommend to have this;)

2. The herbs and crush the garlic. The mass is mixed with all the ingredients for the dough except the flour. Stir well, then add the flour and mix well again.

3. Preheat waffle iron, grease with oil for frying (I have MCE). You should have 4 waffles (2st.l test each). Bake until Golden brown (about 5-7 minutes). Ready waffles before serving, put on the grill and cool slightly.

They will be crispy on the outside and soft on the inside.

If no waffle – no problem. My life hack in this situation is this: fry on the grill pan, so pancakes were delicious with pretty patterned stripes. If this pan is no ordinary pan with non-stick coating is also nice, it will be delicious.

4. Feed.

A waffle/crumpet to pay 1st.l. cream cheese or thick cream, top with piece of salmon. Waffles you can sprinkle it with lemon juice, sprinkle with freshly ground black pepper, throw some capers or green onions.

And I sooo love to serve this dish with a poached egg, then it’s just delicious!

Low carb sugar free pumpkin/apple pancakes

Traditional pancakes, I prefer to replace Apple, pumpkin, plum, carrot etc. the Principle of this recipe is similar to the cookie recipe, which I make based on Apple, carrot and pumpkinpuree.

Feature of such dishes is the inclusion in the diet more fruits/vegetables and the ability to cook them without added sugar due to the natural sweetness of fruit.

The recipe for pumpkin pancakes (about 20-25 pieces with a diameter of 8-10cm):

Ingredients.

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk 250-300 ml (any, but very tasty with coconut low-fat),

Puree of pumpkin – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

Ground ginger 0.5 tsp.,

Nutmeg – 0.5 tsp.,

Optional zest of half an orange and half a lemon.

Spices can add any of your own. Pumpkin is very good combination of cardamom and star anise, but I don’t use them.

How to do it.

1. Pumpkin puree.

Pumpkin wash, cut in half, remove the seeds (you can leave them and very tasty bake), put the skin down and bake in the oven without adding anything. Clean the pumpkin, you can either a tablespoon, scooping the flesh straight from the rind or hands to tear off the thin skin, it depends on the variety. After that the pulp need slenderite into a puree. If required can add water. Puree the consistency should resemble very thick cream.

Also, the pumpkin can be done steamed or saute in a small amount of water and then punch in a blender. I usually bake a lot of pumpkin and then use it to make completely different meals.

2. In a blender to send pumpkin all ingredients except flour, punch and gradually add flour. Consistency should be like yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancake safely, it will be easy perevernutyi on the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.

4. Feed.

Insanely delicious to serve these pancakes with cream cheese/sour cream/Greek yogurt and nuts pecans/walnuts, a little watering them with maple syrup and sprinkled with cinnamon. Or hazelnuts with honey instead. Well, very tasty!

But most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part frozenand part is heated in the oven in the morning and is served as described above)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

The recipe for Apple pancakes (about 20-25 pieces with a diameter of 8-10cm):

Everything is by analogy with a recipe for pumpkin pancakes, but instead of pumpkin puree, I use fresh sour-sweet apples, peeled carefully from the skin, veins and seeds, and spices, use salt, vanilla and cinnamon, plus a handful of raisins. Raisins can not put, but it turns out just incredibly cool!

That is, the ingredients for Apple pancakes will be as follows:

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk – 300 ml (any, but very tasty with coconut low-fat),

Fresh peeled apples – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

A handful of raisins.

The cooking process is the same as the pumpkin pancakes (see above), all raisins should be put in the prepared dough is the latest and mix with your hands, but do not penetrate into the blender. It needs to remain whole.

Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!

Spinach and green buckwheat pancakes

The theme pancakes limitless, of course!

These spinach you can do vegetarian, gluten-free and what you want.

It is only important to observe the proportions and the ingredients you choose to your taste:

1. Make the dough.

250ml milk (cow or vegetable with a neutral taste)/yogurt/yogurt,
1 egg (you can substitute 1 tbsp ground Flaxseed or Chia seed + 3 tbsp hot water)
150g (about 1 Cup) of your favorite flour or a mixture of different varieties (even more interesting),
40-60g of fresh spinach,
salt/spices/sweetness to taste.

In this case, I have a pancake 100g of yoghurt, 50g of milk, 1 egg, green 50g buckwheat, 50g. tsz rye flour, 50g. tsz spelt flour, 60g spinach, a pinch of salt, mix peppers, a little Parmesan for flavor and a little garlic.

If you want to make this recipe large thin pancakes, then increase all the ingredients by half, except the flour (it will need 150-200g), plus add 1-2 tbsp of vegetable oil.

All beat in a blender until smooth. Ideally, let stand the dough for about 15 minutes, but not necessarily.

2. Bake until Golden on a medium heat for a good pancake pan, then this can be done without oil.

3. Feed. These pancakes are combined with a record number of fillings and toppings. My favorite options: smoked salmon + poached egg + cream cheese/feta + avocado, Greek yoghurt with garlic and dill or tzatziki.

Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!

Coconut flour pancakes with cottage cheese

I got delicious pancakes with the taste of cheesecakes;) :

1. In a blender/mixer and 400-500 g of cottage cheese + 2 eggs + 2 tbsp maple syrup (can be replaced by any other or not to add sweetness) + 1 tbsp coconut oil +2-3 tsp cinnamon + 1 tsp ground vanilla + pinch of salt + 1tbsp.l. coconut flour with a slide. Leave the dough for 15-20 minutes for thick.

Important. You can knead the dough by hand, but ensure the flour is evenly distributed throughout the mass. I like to use blender to test was a smoother consistency.

2. I’ll write a very detailed manual of roasting process, because the dough is sooooo tender and it may seem that you will never be able to turn these cottage cheese pancakes)))

1 cheesecake need 1/2-1 tbsp curds, they need to pour at a considerable distance from each other, as they melt, additionally, so there will be more room to maneuver the spatula. Bake in a pan with a good non-stick coating with a small amount of cooking oil (ghee for example) on low heat so that the pancakes were burnt on the bottom and dry on top. That is to avoid a situation where the bottom of the cheesecake was already burning, and the top is wet. Once the top part of the cheesecake is dry and has become a Golden color (about 5 minutes), you can flip and fry for another 3 minutes or until tender.

Serve with what you like (berries, fruit, sour cream, various sauces). I got a strawberry and poppy seed sauce based on Greek yogurt.

Important. It is convenient to bake the cheesecakes in advance, store in closed containers, and in the morning reheat (or eat cold, also delicious), because the process itself is not annoying, but long-term, and in the evening it can be integrated into your business, but in the morning so much time just yet.

Coconut pancakes with vanilla yogurt and mango (gluten-free, sugar-free)

Pancakes made from coconut flour (without added sugar) with Greek vanilla yogurt (also without sugar), mango and berries. The lack of sugar did not prevent the dish from being very tasty.

First, a few words about coconut flour (more here):

1. coconut flour is gluten-free, so there is no gluten in it. This issue is solved by adding bananas or eggs to the dough.

2. coconut flour contains a lot of fiber, so its adsorbing properties are 3-4 times greater than in wheat, for example. That is, for the same amount of liquid ingredients, coconut flour needs 3-4 times less than ordinary grain.

This is a small part of what can be said about this flour, but enough for you to understand why there is so little of it in the recipe, and so many eggs;)

Now the recipe (for 2-3 servings). Ingredients:

4 chicken eggs,

100 ml of coconut milk (can be replaced with any other, but coconut tastes best),

4 tbsp coconut oil / ghee (in liquid state, but not in hot, so that the eggs do not curdle),

3 tbsp coconut flour,

1-2 tsp cinnamon,

1 tsp ground vanilla

½ Tsp ground ginger,

Sweetener to taste (I do not use, as the topping is already sweet),

A pinch of salt.

How to do:

1.dough.

Beat 4 eggs with a pinch of salt into a fluffy foam with a mixer/blender, then add the liquid ingredients: 100 ml coconut milk, 4 tbsp coconut oil/ghee and sweetener (if using), beat again. Then add the dry ingredients: 3 tbsp. L. coconut flour (ideally it should be sifted, and then measured, but I now have no such opportunity, and still everything turned out fine) and spices. Stir the dough until smooth.

I will immediately anticipate possible questions: it turns out not an omelet, but real pancakes (they have the structure of pancakes, by the way), and spices do not dominate the taste, only a light aroma of coconut remains.

2. Preparation.

Bake in a nonstick skillet over medium heat with a little oil for 2-3 minutes on each side. Turn the pancakes carefully, because the dough is airy and fragile. From this amount of dough I got 8 pancakes with a diameter of about 20 cm.

3. feed.

Coconut goes perfectly with vanilla and mango, and mango goes perfectly with lime, so I highly recommend stuffing pancakes with vanilla yogurt and mango, drizzling it with lime, or just lay it all on top in the form of a topping. Well, I just love blueberries.

Important 1. Cook coconut pancakes simply, but for a long time. Do them in the evening in parallel with other things, immediately put them in an airtight container (they dry out quickly in the air), and in the morning this beauty will be waiting for you.

Warm up and enjoy.

Important 2. according to this recipe, you can make delicious waffles in a waffle iron, if you have one;) It turns out even faster and more convenient!

These pancakes are an absolute scope for creativity.

Here’s an option with pecans and maple syrup:These are made with vanilla Greek yogurt instead of coconut milk.:

These I added poppy seeds and served with lemon curd and pistachios.:

Carrot banana pancakes with cream cheese and pecan topping (no sugar added)

Yet it is the variation fruit and vegetable pancakes without added sugar, it is now my favorite.

Ingredients:

100 g carrots (sometimes carrots can be bitter, be sure to try it before cooking),

1 ripe banana (100-130g),

1 egg,

350 ml milk (any of your choice),

100 g oat flakes/oatmeal,

3 tbsp (30 g) buckwheat flour (you can substitute flour from brown rice),

2 tsp cinnamon,

1 tsp ground vanilla,

0,5 tsp ground nutmeg

0.5 tsp. ground ginger,

A quarter teaspoon of salt,

A drop of cooking oil (I have MCE).

For serving: cream cheese, pecans, maple syrup, berries, cinnamon to taste.

How to do:

1. Carrots wash, peel and cut into circles, then punch in a blender with milk, egg and spices until smooth (2 min). Add to the mix a peeled banana and another good punch.

If you don’t have a blender, the carrots should be grated on a small grater, and a banana well mashed with a fork.

2. Now add oatmeal and bring again blend until smooth. Add buckwheat flour and punch the dough one last time. Leave to rest for 10 minutes. Over time it will thicken slightly if you start to bake pancakes immediately, the first pancakes will be significantly different from the last batch, and we do not need. Let’s all be the same.

Again, if you have no blender, the oats need to punch in either a coffee grinder or use ready-made oat flour, or whole flakes, but then pancakes will be more like pancakes.

3. Fry in a pan with good nonstick coating. The pan first, heat well, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

The first fry for 3-5 minutes (until the dough ceases to be liquid, it should dry top), the second side 2-3 minutes.

4. Feed.

In this case, it is very important. Recommend to serve with cream cheese (1 tsp per pancake with a diameter of 10 cm), maple syrup, nuts, pecans, sprinkled with cinnamon. It also would be appropriate blueberries, raisins and baked apples/pears. Well, very tasty!

Also, like all other fruit and vegetable pancakes, I love doing them in the evening and in the morning to warm up. The fact that my recipe is relatively little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, too, will be fine;)

Oatmeal banana pancakes (no added sugar)

Spontaneous simple recipe, which took pride of place in my culinary book. Pancakes turn out very fragrant and delicious. Perfect for Breakfast.

Ingredients (18-20 pancakes with a diameter of about 10 cm):

1 ripe(!) banana

1 Cup oat flakes (250 ml, not grams),

1 the same as a glass of low-fat coconut milk (you can substitute any other milk, but coconut is fragrant only),

2 eggs,

1-2 tsp ground cinnamon (put on your taste, I like a lot and sometimes I put 3 tsp),

0,5 tsp ground vanilla/seeds of half a vanilla pod,

0.5 tsp. ground ginger (optional)

Pinch of sea salt.

They desire in the dough you can add other spices, for example nutmeg, and a variety of nuts, berries, shredded coconut, citrus zest.

How to do:

1. Mix oats with spices and salt, cover with milk and let it brew. Keep in mind that the long cooking oatmeal requires more time to soften. So I usually leave the mixture overnight to make sure. After stirring the mixture should be almost like porridge. If you do well, very hard cereal, then oatmeal would need to punch in a blender.

2. Then mash the banana with a fork until smooth puree, add to oatmeal and mix well. At this stage (without eggs) taste the mixture and add the spices to your taste.

3. Add to the dough eggs, and mix thoroughly. The consistency should be like liquid sour cream. If not, add milk.

4. Bake until gold-brown on a good nonstick pan without oil or in a drop of coconut or any other oil.

4. Serve with banana and cinnamon, fried banana and crushed bitter chocolate, with strawberries and almond, or even without all the pancakes are self-sufficient;)

Then added some raisins, it turned out perfectly: