Saturday breakfasts are the best at our home. They are lazy, late, and extremely tasty, because we take all the time in the world to make them. Indian breakfasts are staple, but so are these European breakfasts. They are light and nutritious as well.
My favourite meals in the world include oats. Oats are versatile. And so is chocolate. And the combination of the both has to be awesome. I combined oats and chocolate to make pancakes this morning. And the result was some amazingly soft pancakes that just needed to be finished that instant. I have never used the instant mix till date, to make pancakes; vegan, egg-less, regular, with cheese or whatever, I have always made it at home from scratch. And so was this time.
- 1 cup of Oats (instant)
- 1 cup of All Purpose Flour
- 2 cups of milk (room temp) (1 ¾ + 1/4)
- 1 egg, beaten
- 2 tbspns black currants (dried)
- 2 tbspns rich dutch cocoa (powder, of course)
- 1 tspn vanilla extract (or essence)
- 1 tspn sugar
- 2 tspns extra light olive oil
10. 8-10 Strawberries, roughly chopped
11. 2 tbspns fresh yogurt
12. 2 tbspns honey + extra to drizzle
The last three ingredients go into making the strawberry yogurt side.
– For the pancakes, to the cup with the beaten egg, add the olive oil, milk and vanilla extract, and whisk till the mixture is combined.
– In another mixing bowl, add in the flour, oats, cocoa, sugar, and black currants. Mix them well and add the wet ingredients to the dry ones. Mix well till everything combines and there are no lumps. Leave aside for about 5-6 min.
– Meanwhile prepare your strawberry yogurt. Just mix in the three ingredients to make it.
– Pour your pancake batter (I made two at a time on a medium sized pan), on a pan on medium heat and turn them when they are brown (tiny bubbles on the edge. Does a circle have an edge, really?) on one side. These take about 3minutes for each (in my case 2) pancakes. So, quite a quick breakfast to make.