Wednesday, April 20, 2016

Whole wheat raspberry and banana hot cakes


I got a grain mill! Yes, the 10 year wait was worth it, but more about that later. Today I have a recipe to share that I made with my first batch of freshly ground wheat. Wow, what a blessing to have food that nutritious and delicious!


This was my healthy lunch experiment for the kids and they turned out so beautifully! The children quickly became like lions to the prey, they absolutely loved them. Moist, fluffy and so healthy!


Ingredients

4 cups of freshly ground whole wheat flour (or packaged whole wheat flour)
2 tablespoons LSA mix (ground linseed, sunflower and almond)
4 teaspoons baking powder
1 teaspoon cinnamon
5 egg whites, beaten until stiff
1 egg yolk
1/4 cup of date syrup or honey
1 over ripe banana, mashed
3 cups milk (full fat, low fat or skim are fine)
2 tablespoons natural yoghurt
1/2 cup raspberries (I used frozen)

Method

Place all dry ingredients together in a large bowl. 
Beat egg whites until stiff.
Whisk together egg yolk, syrup (or honey), banana, milk and yoghurt. 
Pour these wet ingredients into the dry and mix thoroughly. Fold in the beaten egg whites along with the raspberries.
Fry in a hot, non stick pan or a regular pan with a little rice bran oil to prevent sticking. 

Serve warm. I served with a dollop of yoghurt, dusting of icing sugar, raspberries and drizzled with maple syrup.
For a special dessert these would be awesome with whipped cream or ice-cream and raspberry coulis. 

3 comments:

Nanna Chel said...

These look very yummy, Kelly. Thanks for the recipe. No wonder your children scoffed them down. LOL!

Sue Elvis said...

Kelly,

I've clipped your recipe into my notebook. I hope Sophie wants to make these pancakes for me. My mouth is watering just looking at your beautiful photos. Delicious and healthy, what could be better? Thanks for sharing.

Wendy Manson said...

These look heavenly!