Happy New Year!!! I hope everyone had major fun during the holidays. I also trust you all are safe.
Starting now, I’ll be doing a monthly reader recipe showcase. Once a month, I’ll feature a reader’s recipe. If you are interested, please send me an email with the recipe ingredients with proper quantities and measurements, and clear pictures.
Please remember to send in healthy recipes (nothing swimming in oil/sugar, etc). The recipe can be anything from breakfast to dinner, appetiser to dessert, liquid to solid. Email me at chidinma[at]fruitfulkitchen.org
I’m also going to post some of my less than perfect recipes (even epic failures!). I have two reasons for doing so- firstly, I need to prove that anyone (as long as the interest is there) can cook with adequate practice. It’s more like showing you my practise sessions.
Secondly, some recipes can still be saved with your suggestions. What I regard as failure might just need a little this, or a lot of that, and I’m sure some of you can help me out.
This recipe is one of the ones that need tweaking. I have had some requests for kid and baby friendly recipes, so I formulated this one.
The problem is, most parents have to disguise the vegetables so well, or the child will not eat. This recipe is perfect for adults, but it needs a little more disguising for picky kids. I’m thinking I should add some honey to sweeten the batter more? Let me know what you think.
The syrup is fantastic. In fact, the pickiest of eaters would wolf down the pancakes if they were smothered in this syrup (but that would defeat the healthy eating purpose, wouldn’t it?)
I’ll make some adjustments to the recipe, and when I’m 100% satisfied, I’ll update it.
I’d also like to introduce Dré, my puppy. He’s an important part of this blog, albeit behind the scenes. He’s the one who helps me get rid of all my less than perfect recipes. LOL! That explains why he’s this big at 7 months.
This serves 2
- 200g of sweetcorn
- 2 eggs
- 1/4 cup of quick cooking oats
- 1/2 cup of milk (I used coconut milk)
- 1/2 teaspoon of baking powder
- Pinch of salt
This makes 12 tablespoons, serving size is 1 tablespoon
- 1 cup of frozen raspberries
- 1/4 cup of honey
- Grind the oats into a fine flour. Sift the oat flour with the salt and baking powder.
- Put the oat mixture and all the other ingredients in a blender. Pulse till very smooth.
- Heat a non-stick fry pan over medium heat. Spray the pan with non-stick spray, or brush with olive oil.
- Pour 1/4 cup of batter into the pan. Cook for 2 minutes, then flip. Cook for another 2 minutes, then remove.
- Continue till the batter is finished (spray the pan before each pancake).
- Put frozen raspberries and honey in a pot over medium heat. Simmer for 10 minutes.
- If you want a smooth syrup, puree the mixture after simmering. I prefer the slight crunch of the raspberry seeds.
- Serve with the pancakes.
Nutritional Value Per Serving of Pancake
Carbohydrates: 24.2g (3.2g of sugar)
Per Serving of Syrup
Carbohydrates: 7.0g (6.3g of sugar)