A Sunday morning breakfast inspired from Ms. Smitten Kitchen's recipe. So for the 'trying to lose weight ' me- oatmeal sounded perfect. Yea there is 3 tbsp of butter but that is divided in 18 pancakes. And as my organic form of cooking goes (note - not organic ingredients but the method in which I cook) these pancakes ended up more like dosas or crepes. Of course we have lovely Alfonsos, Dusseris, Langdas in the fridge that inspired the mango compote. But again as inspiration goes I had to modify what is expected of a traditional fruit compote. After all I am not spending two hours of my morning in the gym to only drown it with sugar syrupy fruits and mangoes are very naturally sweet.
Makes about 18 pancakes
3/4 cups oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
2-3 tablespoon honey (according to taste)
2 large eggs
4. Rub some butter on a hot tawa or iron skillet. Ladle a spoonful of the batter on the hot cast iron skillet or tawa.
5. When the batter bubbles on the tawa and the edges seem to be browning up, flip the pancake.
FOR THE TOPPINGS
Now for the finish:
P.S.: Oatmeal reduces cholesterol and reduces risk of heart diseases. It is a great source of energy after a workout!