If your looking for an easy alternative breakfast for your kids then this is a great option to try!
These pancakes are gluten free and dairy free and super simple to make, you can also make enough to take out for snacks during the day or to have for another breakfast.
I love pairing these pancakes with some fruit, yogurt (use alternative to greek yogurt if dairy free) and nuts, to create a real balance to the breakfast by providing carbohydrates, healthy fats and protein, to help provide the nutrients kids need to full them up and give them energy for the day.
These also work great for adults, you can make larger pancakes with the same mix if prefered.
Recipe:
120g buckwheat flour
1 tsp baking powder (we use gluten free)
1/2 tsp cinnamon
1-2 tbsp honey (depending on how sweet you like them)
250ml milk (we use almond)
Method:
Mix the flour, cinnamon and baking powder together in a bowl until combined, then add the milk slowly while whisking, then add the honey. The mixture should form a batter, you can add more milk if needed.
Heat a pan over a medium heat, pour a large spoonful of mixture into the pan (you can make the pancakes bigger, my kids always like small ones) and wait until you see air bubbles rise (1-2 minutes) then flip over for a further minute or until cooked through.
Makes around 12 small pancakes.
Serve with the above selection, or try something different like berries, or bacon and eggs.
Keep the remaining pancakes in an airtight container, they should last for 2-3 days.
Enjoy!
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