Mini pancakes, pikelets, drop scones, hot cakes. Whatever you like to call them, they have to be one of the quickest and easiest ways to fill hungry tummies.
You can whip them up in a flash. Let’s get started…
Put all ingredients in a mixing jug. Use a whisk to combine all the ingredients into a smooth batter.
Heat a frypan to medium heat. Grease with a little butter if needed. Then turn down to medium-low heat.
Cook the mini pancakes in batches (whatever you can fit into your frypan with enough room for flipping). Pour or scoop little portions of batter into the frypan in rounds approx 10cm across.
Flip each pancake when air bubbles start to appear on the surface and cook for another minute.
When ready, set them aside on a plate while you repeat the process in batches until you’ve used up all the batter.
Serve them warm or at room temperature. Enjoy them like a traditional pancake or just lather in butter and jam like a piece of toast.
TIP: Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days or so. To freshen them up, pop them in the toaster for a minute!
We always have a version of this home-made granola in our pantry. I say “a version” because you really can shape the ingredients to your personal taste or dietary requirements. It’s brilliant with yoghurt for breakfast, and enjoyed just as much after dinner with some stewed fruit and custard for a quick dessert!
Mix it up by adding your favourite dried fruit after baking, or experiment with different spices like cardamon and nutmeg. The options are endless.
INGREDIENTS
3 cups rolled oats 3 cups unsweetened coconut flakes 1 cup raw pumpkin seeds 1/2 cup raw sunflower seeds 1/2 cup sesame seeds 2 tablespoons chia seeds 1 1/2 cup raw almonds (sliced almonds if you prefer) 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 cup honey 2 tablespoons coconut oil 1 teaspoon vanilla extract
METHOD
Preheat your oven to 150 degrees C. Line an extra large baking tray, or two regular-sized baking trays (choose trays with sides if you can, for ease of stirring later).
Pop the oats, coconut, nuts, seeds, spices and salt into a large mixing bowl and toss to combine.
In a small saucepan, heat the coconut oil, honey and vanilla until easily pourable. Mix the three together to combine.
Pour the liquid into the bowl with dry ingredients and stir until everything is coated evenly and mixed.
Spread the mixture out evenly across the baking trays and bake for about 25 minutes, stirring halfway through the baking process. Keep an eye on it. You’ll be looking to achieve a golden-brown, crisp granola.
Remove from the oven and let it cool on the trays to room temperature
Transfer granola into an air-tight container and store at room temperature.
Suggestions:
Mix through your favourite chopped dried fruit after the granola has cooled.
Substitute ground cloves for ground cardamon or ground nutmeg for a different flavour
