Dave is the pancake specialist in our house. His recipe for pancakes has morphed over the years into this one that is easy to make and delicious. He adds ingredients like rolled oats, wholemeal flour and yoghurt to the mixture which makes these pancakes healthier and more substantial than a regular pancake recipe. Perfect fare for brunch.
Dave’s pancake recipe
- 300ml plain yoghurt
- 300ml milk
- 5 eggs
- 1 cup rolled oats
- 1¼ cups wholemeal self-raising flour (plus or minus a little, depending on your desired consistency)
- 80g butter
Blend all ingredients together in a blender. If it seems a little thin, add a bit more flour to adjust the consistency.
Cook on a fry pan for a few minutes on each side until golden and cooked through.
Makes about 14 decent sized pancakes.
Replenish yourself with some of these after going for a morning run, or maybe a weekend sleep in – we have tried both!
A good gluten and dairy free alternative is this buckwheat and coconut recipe from The Healthy Chef. I usually make it with canned coconut milk and just mix all the ingredients together in the blender.