In Singapore homes, kitchens are shrinking. Yet, for average Singaporeans, tummies are growing.
What’s happening here? Well, it’s a story that we’re all too familiar with. It’s called ‘eating out is the easy way out’. After work, most of us are too tired even to eat, much less cook. For my kids, I try to make sure they at least enjoy a bowl of home-made soup every day, even if we have to pack in the rest of the dishes.
Sometimes I feel guilty that I don’t try hard enough in the kitchen…That’s why when Daniel from Daniel’s Food Diary popped the CookForFamily idea into my head, I immediately ran to grab my apron. (I had to rummage through layers of clothing to find it, but at least it’s there.)
So, it’s my pleasure to present to you today some wholesome, mouth-watering, tummy noise-inducing wholemeal + flaxseed banana pancakes!
I started with these ingredients. Most of the items can be found at Cold Storage. I bought the flaxseed meal from Four Seasons Organic Market at Great World City. You can also use almond meal from Cold Storage as a substitute. Flaxseed meal is a good source of vegetable protein, fibre, beta-carotene (an important antioxidant), essential minerals as well as omega-3 fatty acids. It also adds a fuller texture to the pancakes, giving them better bite.
Here are my two mixing bowls, one for wet ingredients and one for dry ingredients.
Mixing it all up. The batter will seem a little thick when you scoop it onto the pan. If you prefer thinner pancakes, you can add a few spoonfuls of water or milk into the batter.
Sizzling. Topping the pancakes with bananas was an idea I got from Food for Thought. After flipping the pancakes over, the bananas will sink in, giving them extra oomph.
Vera was ecstatic to see her pancakes waiting for her after school.
In her words, “WOW, pancakes, thank you mummy!”
I first tried the recipe on some friends, and they seemed to like it…I’m inferring here, because the pancakes were being eaten faster than they were being cooked. Or maybe I’ve just got hungry friends. 😉
Here is the recipe for these guilt-free protein and fibre-packed pancakes. I followed Gift Wrapsody’s pancake recipe and tweaked it to suit my taste.
- 1.5 cup wholemeal flour
- 0.5 cup flaxseed meal (you can use almond meal as substitute)
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp brown sugar
- 300ml milk (I used goat’s milk to substitute for cow’s milk as the kids are intolerant of the later.)
- 2 eggs
- 4 tbsp melted butter
[ sliced bananas for topping + raw organic honey to serve ]
- Put the dry ingredients into a large mixing bowl and mix well
- In a separate bowl, whisk the milk and eggs, then mix in the melted butter
- Pour the wet mixture into the dry mixture and beat with a fork until the lumps are smoothened out
- Let the batter stand for 5 minutes
- Heat a non-stick frying pan over medium heat and when it’s hot, add a bit of butter, followed by a ladle of pancake batter
- When bubbles start to appear at the top, add a few slices of banana on the top, then flip the pancake
- Voila! Your pancake should be ready in another 2-3 minutes (or as soon as you’re happy with the golden brown colour)
- Repeat till all the batter is used up. You can add a bit of butter in between each pancake for extra sizzle and flavour. And if you find the batter too thick by the end, add a few spoonfuls of water or milk.
- Serve with raw organic honey and more bananas
- Makes 6-8 five-inch pancakes
The thing I love most about cooking for my kids is the satisfaction that I get from watching their bright-eyed happy faces and messy mouths as they tuck in. When it comes to special treats like pancakes or baked goods like scones or cakes, it seems like we can’t go too wrong. The kids will still dig ’em!
Plus, every bit of our effort to cook wholesome, thoughtful meals for our kids will surely go a long way, giving them a great start in life. Don’t you agree? 😉
I’m linking this post up with Susan’s Motivational Mondays (because I know I need the motivation to keep this going). 😉