Estas panquecas de aveia são uma excelente forma de começar o dia. A receita é especialmente prática porque permite preparar uma mistura seca com antecedência, que pode guardar num frasco. Assim, de manhã, só precisa de juntar os ingredientes húmidos para ter umas panquecas deliciosas e nutritivas prontas em poucos minutos.

Ingredientes

  • (150g da mistura seca servem 2-3 pessoas)
  • Mistura Seca
  • 400g de Farinha de Trigo
  • 100g de Côco Ralado
  • 100g de Flocos de Aveia
  • 3 c.s. de fermento em pó
  • 1 c .chá de sal
  • 50g de açúcar
  • Por cada 150g da mistura seca, precisa acrescentar aquando da preparação:
  • 1 Ovo
  • 350 ml de Leite
  • 2 c.s. de manteiga derretida

Preparação

  1. Num frasco hermético misture todos os ingredientes secos. Feche e agite até misturar.
  2. Aquando a preparação retire 150g da mistura anterior, e junte-lhe o ovo, leite e a manteiga.
  3. Acrescente os mirtilos (ou outras frutas a gosto: maçã, morangos, amoras, pêssegos…) e misture.
  4. Aqueça uma frigideira sem óleo.
  5. Coloque colheradas na frigideira (não demasiado quente), deixando cozinhar cerca de 1 minuto de cada lado.
  6. Retire, regue com mel ou xarope de ácer e sirva quentes.

Ready for a perfect breakfast? Here’s a brilliant pancake recipe, translated for your kitchen.

Oatmeal Pancakes

This recipe is a game-changer for busy mornings, offering a brilliant make-ahead dry mix for wholesome and fluffy oatmeal pancakes. By preparing the bulk of the ingredients in advance, you can have a delicious, hearty breakfast on the table in minutes. The combination of oats and desiccated coconut gives these pancakes a wonderful texture and a subtly sweet, nutty flavour.

The real beauty of this recipe is its adaptability. Feel free to customize the dry mix by adding a teaspoon of ground cinnamon or nutmeg for extra warmth. When you’re ready to cook, you can swap the milk for a dairy-free alternative like oat or almond milk, and a splash of vanilla extract in the wet ingredients will enhance all the flavours beautifully.

These pancakes are a fantastic base for all sorts of toppings. While classic maple syrup and fresh blueberries are always a winner, try serving them with a dollop of Greek yoghurt and a sprinkle of toasted nuts, a spoonful of apple compote, or some sliced banana and a drizzle of honey.

Ingredients

  • (150g of the dry mix serves 2-3 people)
  • For the Dry Mix
  • 400g Plain Flour
  • 100g Desiccated Coconut
  • 100g Rolled Oats
  • 3 tbsp baking powder
  • 1 tsp salt
  • 50g caster sugar
  • Per 150g of dry mix, you will need to add:
  • 1 Egg
  • 350ml Milk
  • 2 tbsp melted butter

Preparation

  1. In a large airtight jar, combine all the dry ingredients. Seal the jar and shake well until everything is thoroughly mixed.
  2. When you are ready to make the pancakes, measure out 150g of the dry mix into a bowl and add the egg, milk, and melted butter.
  3. Stir in some blueberries (or other fruits of your choice: chopped apple, strawberries, blackberries, peaches…) and mix until just combined. Do not overmix.
  4. Heat a non-stick frying pan over a medium heat. You don’t need to add any oil.
  5. Spoon dollops of the batter onto the hot pan. Cook for about 1 minute on each side, or until golden and cooked through.
  6. Remove from the pan, drizzle with honey or maple syrup, and serve hot.