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Within the plethora of breakfasts that children would definitely enjoy, pancakes score high on the list. However, the luxury of following a leisurely process to whip up pancake batter during days when schedules are packed, along with the hassle of cleaning up after, means that these are often reserved for the weekends or special occasions—where grown-ups have enough time to spare. However, using Usha’s Mixer Grinder means that adding all the ingredients in batches or at once, ensures that pancake mixes are of the right consistency and enables for meal-prepping ahead of time. These versatile mixes can be paired with a variety of accompaniments that are fit for mixing and matching according to preferences, as well as whether they’re being served as a meal or snack.
Ragi Chocolate Mix
Image Credits: Pexels
A great way to ensure swapping all-purpose flour is by using a mix of finger millet flour in combination with whole wheat flour as well as unbleached cocoa powder. Boost the chocolat-y factor of the pancake batter by adding some mini chocolate chips to the batter, once it has been blended. For an eggless version, blend the flour mixture with some yoghurt or kefir and oil, to give the pancakes a fluffy, airy crumb. Serve the pancakes with fresh strawberries, a drizzle of honey or maple syrup or even some homemade blueberry compote.
Pumpkin Spice Mix
Introduce an element of the fall season into breakfasts by making indulgent pumpkin pancakes. Simply blend cooked pumpkin puree with flour, cinnamon, nutmeg, milk, baking powder and a pinch of sugar before cooking them in mini pancake pans to give them a petite appearance. Drizzle a generous amount of spiced honey or maple syrup over the pancakes. A delicious alternative to the syrup or sweeteners is also to make a homemade apple compote, as a way to celebrate seasonal produce and ensure that kids have their fruit intake sorted for the day.
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Blueberry Yoghurt Mix
Image Credits: Pexels
This tangy pancake mix is a delicious blend of creamy Greek yoghurt, all-purpose flour and eggs. To make these pancakes airy, blend the egg whites first, until they form soft peaks and transfer them to a separate bowl before combining the remaining ingredients and folding it in eventually. Use whole, fresh blueberries if available to dot the pancake batter while cooking, or simply add a few spoonfuls of blueberry jam or compote to the batter and give it a bright purple hue.
Oatmeal Coconut Mix
Ensure fibre density and texture in the pancake mix by using steel-cut oats, coconut milk, shredded coconut in combination with all-purpose flour to create the batter. Instead of blending the mixture at high speed to pulverise the ingredients completely, do it in small doses to keep the mixture slightly chunky. Once the pancakes are ready to eat, garnish them with sweetened desiccated coconut, syrup or honey and a dollop of coconut cream.
Vegan Banana Mix
Image Credits: Pexels
Make these gluten-free pancakes using almond flour, mashed bananas, oat or almond milk and cook them in a neutral oil of choice. Mash the banana slightly before adding it to the mixer grinder, along with the other ingredients and blend everything into a smooth, runny mixture. What’s also interesting about this mix is that it can be made in large batches and refrigerated ahead of time, to be used over the course of 3-4 days. Add coconut flakes for texture or frozen cranberries to introduce some colour. Since bananas have an inherent sweetness, you could skip the syrup element and simply add a scoop of peanut butter on top to go with them.
