Who likes pancakes? I don’t think you like them more than my two munchkins,they absolutely love em!!
Pancakes is more than a weekend treat for us. I try to sneak in at least one batch a week on a school day morning for breakfast. I usually make healthy gluten free options and topped with the weird and wonderful healthy toppings like sugar free crunchy peanut or smooth almond butter, and my very own sugar free chocolate hazelnut spread, raw honey drizzled on fresh strawberries, blueberries, bananas or any fresh fruits in season. My five year old even likes to sprinkle chopped cashew nuts on his…queer I know :).
Pancakes don’t have to be always leaden with refined sugar and lemon juice or shop bought sugary toppings. Especially for little ones. You can read about the harmful effects sugar have on children here– healthier options are best for their little growing bodies. There is freedom in making pancakes and even more freedom with their toppings – the possibilities are endless when it comes to topping.
Really, there is no comparison between making pancakes yourself and buying the ready-made version or even the ready-made mix from the supermarket which usually have long shelf lives and therefore not ideal for our health.
As Pancake Day is almost upon us – less than 2 days to go. Hooray!
I am sharing with you my easy peasy Fruity Nutty Linseed Buckwheat Pancake Recipe using my Nutribullet to mix my batter. And I have also picked some of my favourite healthy homemade pancakes recipes for you from other foodies like me.
Recipe:Fruity Nutty Linseed Buckwheat Pancake
Makes 8-10 pancakes
Ingredients
50g buckwheat flour
50g einkorn flour
1/2 tsp cinnamon
2 tbs linseed
1 medium egg
180 ml goat’s milk or coconut milk
Coconut oil or ghee, for cooking
Sliced fresh fruits and avocado for topping
A dollop of peanut butter
Method
Put both flours, cinnamon, linseed, egg and milk in Nutribullet cup. Blend into a smooth pancake batter.
Heat a frying pan and very lightly grease the base of it with a piece of kitchen paper dipped in coconut oil or ghee.
Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over.
Cook the pancake briefly on this side, then slide it out on to a plate.
Cook the rest of the mixture in the same way.
Serve pancakes warm with toppings
Enjoy!!
Fish Pie Stuffed Pancakes
by Fuss Free Flavours
Guilt-Free Chocolate and Banana Pancakes
By Lean Living Girl
Green Smoothie Pancakes
by Runnin Srilankn
As I said, there are no limits to the flavours and toppings I make, once they are healthy and my kids love them that’s all that matters.
So this pancake day I challenge you to explore, be adventurous with your pancake flavours and toppings and you will taste the difference.
Happy pancake day 2017 !!
