Are you looking for inspiration for healthy pancakes? How much goodness can be packed into them? Here are some ideas for incorporating banana, chia and quinoa.
100ml Whole milk
55g Spelt flour
1/2 Ripe banana, mashed
2 tbs Puffed quinoa or amaranth
1 tbs Chia seeds (or any other)
Coconut oil or butter for frying
Toppings e.g. chopped nuts, berries etc.
Makes approx. 6 depending on the size of your pancakes
- Sieve your flour in a bowl and make a well in the centre
- Add the egg to the well and slowly add the milk and water while whisking (this method stops lumps forming in your batter)
- If you have time, leave for 10 minutes (or overnight is fine covered in cling film)
- Just before cooking, add mashed banana, chia and quinoa. Mix well.
- Add a tablespoon of coconut oil or a knob of butter to your frying pan
- When hot add 1/4 cup of batter – thicker pancakes work better if they are small. You will probably be able to cook several at a time depending on the size of your frying pan.
- Cook for several minutes on both sides until golden
- Serve with extra fruit, maple syrup, nuts or seeds
Tips: Make the night before so all you have to do is add the mashed banana, chia and quinoa and cook the pancakes. You could add other fruit instead of mashed banana e.g. blackberries, raspberries or other nuts and seeds.
Options: Try with different flours e.g. spelt, wholemeal, buckwheat. You could use coconut milk or almond milk instead of cow’s milk. For fillings: honey, maple syrup, jam, seeds, chopped nuts, frozen or fresh berries, banana, yoghurt, even crispy bacon … whatever you like to eat!
How kids can help
- Sieving the flour
- Whisking the ingredients together
- Mashing the banana
- Adding toppings and decorating the pancakes