{Recipe} Bulgarwheat Pancakes

Happy Sunday people! And that means its pancake day for me. I made a big pot of bulgar wheat on Saturday and I only managed to a have small bowl for dinner as an alternative to rice. When I go to bed, I tend to plan my meals for the next day and so I was thinking to use some of the remaining bulgar wheat to make pancakes for breakfast.  Talking about planning meals, I sometimes can imagine the flavour in my head. What I mean is, I can imagine whether the food will taste good or not. Am I making sense?

These bulgar wheat pancakes are full of fibre, protein and antioxidant. Bulgar wheat is an excellent source of fibre, the protein comes from the egg, almond nuts and hemp milk and the antioxidant comes from the gojiberries that I added to the batter. Ok, here's the recipe.


What you need: (Makes 10-12 pancakes)
- 3/4 cup of cooked bulgar wheat ( I added some 1 tsp of salt to it)
- 1/2 cup of whole wheat flour
- 1/2 cup of white flour
- 3/4 cup of hemp milk or any type of milk
- 1 tsp of baking powder
- 1 tbsp of cane sugar
- 1 tsp of salt
- 1 tsp of cinnamon
- 1 tsp of vanilla essence
- 1 egg
- 1/2 cup of mixed nuts, seeds and dried fruits of your choice ( I used sunflower seeds, almond nuts and gojiberries)


Method:
1. Cook the bulgar wheat. I still haven't mastered cooking them yet so my method is not the best way at all. I put 1 part of bulgar wheat and 3 parts of water. Cover and simmer for 15 minutes. Once all the water have been absorbed, take off heat and stand for 10 minutes.

2. In a big bowl (make sure its big enough for mixing) place all the dry ingredients (flour, salt, baking powder, cinnamon and sugar) and mix well.

3. In a separate small bowl, mix all the wet ingredients; egg, milk and vanilla essence. Then add 1/2 cup of  cooked bulgar wheat and mix again.

4. Pour the wet ingredients into the dry ingredients and mix well. As shown below.

5. Then add the nuts, seeds or dried fruits if you want to. Mix well again.

6. Heat a medium size pan and grease it with a tiny bit of oil. Drop a small scoop of batter and gently spread it out with the spatula. If the batter is too thick add a bit of milk. Once it starts to bubble its ready to be flipped over but I tend to wait for the edges to dry up a bit and turns slightly brown.

7. Serve it with whatever you like. I served it with some diced pear and sliced figs and drizzled some carob syrup. The pancakes tastes so good that they can be eaten on their own. 

The nuts and seeds gave it nice slight crunchy texture. Next time I want to try make cocoa bulgar wheat pancakes. Hope you liked it and if you do please share! :) 

Have you tried make pancakes with bulgar wheat or with other types of grains? If you try this recipe out let me know how it goes? :)