Breakfast is the most important and exciting meal of the day to the TWC team. A fuelling breakfast prepares you for a long day ahead in the saddle and will stop those unwanted, mid morning hunger pains from creeping in!
Gluten Free Recipe: Mini Apple + Cinnamon Pancakes
Recipe: Sweet Potato Breakfast Pancakes
We’ve created a lovely wholesome breakfast pancake recipe for you to try out with an American style twist, using buttermilk, oats, cranberries and pistachios.
Ingredients:
- 125g plain flour
- 1 tsp of baking powder
- 75g porridge oats
- 2-3 tbsps of caster sugar
- 75g American pistachios, de-shelled and roughly chopped
- 75g of cranberries
- 2 medium eggs, separated
- 284ml carton of buttermilk
- 2 tbsp of Greek yogurt
- A handful of blueberries
Method
Mix the flour and baking powder in a large bowl. Stir in the oats, sugar, American pistachios and cranberries. Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter (it should have the consistency of thick cream).
Whisk the egg whites until stiff but not dry and fold into the batter. Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat. Add a tiny drop of oil to the hot pan.
When the pan is hot, drop a heaped dessertspoon of the batter into the pan, flatten slightly with the back of the spoon, so that the pancakes are about 10cm in diameter and about 0.5cm thick.
Cook for about 2 minutes or until bubbles start to break on the surface and pancakes are firm enough to flip. Flip and cook for 1-2 minutes more, until they feel springy when prodded.
Transfer to a warm oven while you cook the rest, adding more oil as necessary. To serve, add yoghurt and berries – delicious!
* If you have trouble finding buttermilk you can use 150mls of plain yoghurt mixed with 130mls semi skimmed milk instead.
