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Pancakes: Porridge Mix + Gram flour + coconut flour Cinnamon pancakes

18 Dec

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  • 3/4 cup of porridge mix (any will do)
  • 1/4 cup of gram flour (bhajia flour)
  • 1 teaspoon of coconut flour
  • 1 table spoon of cocoa powder (if you like)
  • 1 heaped teaspoon of baking powder
  • 5-6 teaspoons of sugar (reduce to 2 teaspoons, if eating pancakes with honey or syrup)
  • 1/2 teaspoon of ground cinnamon (add nutmeg and dried fruit if you like)
  • 2 eggs
  • a table spoon of natural yogurt diluted in 1/2 cup of water (plain water or milk will do)
  • pinch of salt
  • table spoon of olive oil

Method

  1. Mix all the dry ingredients together in a large bowl (including dried fruit if any).
  2. With a whisk, beat the eggs in a separate bowl until frothy. Add oil.
  3. Heat the pan. I prefer to use the heavy iron chapati pan as it is naturally non-stick.
  4. Pour egg and oil mix into dry ingredients. Add yogurt-water mix slowly so as not to heavily dilute the mix. A thicker mix will give you fluffier pancakes.
  5. sprinkle oil on pan and cook the pancakes. You will notice the pancakes don’t bubble as much as wheat flour ones, so don’t wait too long before flipping. Use a table spoon to ladle the mix onto the center of the pan.
  6. Serve with honey and more cinnamon sprinkled on.

Enjoy!

This started one Sunday morning when I found out I had run out of wheat flour and the other wheat flour was expired and looking strange. I had Porridge mix that my mom had brought a couple weeks before and gram flour I’d bought for my gram flour biscuits (will share recipe soon).

Gram flour, made from ground yellow grams, has a very distinct flavour, I added it for its  high nutrition value (very protein rich), but also for it’s sticky nature.

Porridge mix is neutral, but when other ingredients like  ground Soya bean and groundnut are added, it can get heavy on flavour. The sorghum in porridge mix and any other additives like groundnuts and coconut flour, can make it grainy, and reduce it’s holding power. If you want to omit gram flour, add an extra egg.

Store your flour in air-tight containers or sealed bags in the lower refrigerator to keep it safe for longer.

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