Friday, 14 November 2014

Easy Healthy Breakfast - Pumpkin Wholemeal Pancakes


If you have not already gotten bored with pancakes, please bear with me. This would be my last recipe on the pancake series. I have to give you this. It is different. It is easy. It is nutritious. I know not many of you adore wholemeal flour, what more with yogurt and pumpkin. But let me assure you that when these ingredients combined, the result is somewhat smashing.



If you could see my face right now, you'd be able to tell much I love eating these pumpkin wholemeal pancakes. The good thing about using wholemeal flour is that it doesn't have the same gluten developing capabilities as plain flour. This causes the pancakes to remain fluffy. Surprisingly, the coarse texture of wholemeal was not too evident. Perhaps it was the pumpkin. But I do know that wholemeal has a lower glycaemic (GI) index, something that helps regulate blood sugar level. Combined with pumpkin and yogurt, this pancake is laden with wholesome goodness. I eat this without reservations.

Easy Healthy Breakfast - Pumpkin Wholemeal Pancakes

Ingredients

Dry Mix

3/4 cup wholemeal flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
1/4 tsp ground nutmeg

Wet Mix

1 egg
1/2 cup pumpkin puree (for approximately 150 g pumpkin)
1 cup yogurt
30 ml milk/water
2 tbsp sugar or syrup (or less)
1 tbsp olive oil

Cooking Instruction

1. Mix dry ingredients together. Combine all dry ingredients and mix well.

2. Combine all wet ingredients. In a separate bowl, whisk together egg, sugar, oil, milk, yogurt and pumpkin puree.

3. Pour wet mixture into dry ingredients. Using a wooden spoon or spatulaRTF, gently mix until combine. Do not overmix.

4. Heat up oil in a flat surface pan/skillet/griddle in slow fire. Wipe a little oil on the skillet using kitchen towel. Pour in 1/2 cup batter. Leave to cook until bubbles appear and the sides appear cooked. You can lift the pancake a little to check if it is brown enough. Flip pancake and cook the other side until done. Remove and let cool on wire rack. Repeat with the remaining batter.

5. Stack pancake up and serve with your choice of topping.

For Non-Pumpkin Eaters

1. For those of you who do not like pumpkin, just omit the pumpkin puree and replace milk with low-fat yogurt. It tastes just as good.
2. I like my pancakes with a little texture, therefore, I use 1/2 plain flour and 1/2 wholemeal. You could play around with the ratio if you want something softer or with added texture. 
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