When you are struggling for time in the mornings and for breakfast ideas, this pancake recipe is the best solution. Pancakes take a bad rap when it comes to health. But, depending on how you make them, and the toppings you choose, they needn’t be unhealthy.
These pancakes are healthy and really quick and easy to make. They are the simplest pancakes you can make with your kids. You won’t even need scales to weigh out the ingredients – all you need is a cup, mug or bowl!
Ingredients
Pancake mix
- 1 large free-range egg
- 1 cup of self-raising flour (to add a bit more health, substitute the self raising flour with oat, buckwheat or spealt
- flour mixed with 2 teaspoons of baking powder)
- 1 cup of milk
- sea salt
Toppings
- 200 g blueberries
- olive oil
- 4 tablespoons natural yoghurt
Instructions
- Crack the egg into a large mixing bowl and add the flour, milk and a pinch of the salt. Whisk everything together until there are no lumps and you have a lovely, smooth batter.
- If using the blueberries, fold those in gently.
- Add about ½ teaspoon of oil into a warm frying pan on medium heat.
- Add about 1 ladle of batter into the pan and spread out lightly.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Continue with these steps until there is no batter left in the bowl.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.