Everyone loves pancakes but how many of us make them regularly when you know they are void of good nutrition and not a good way to start the day? I’ve ‘beautified’ the recipe by taking a basic recipe and substituting refined wheat flour with an organic spelt wholemeal flour (ie nutrient rich bran and germ have not been removed) and buckwheat flour and adding some nutrient dense goodies such as chia seeds and almonds. I love to serve them with fruit, yoghurt and muesli to create a healthy, balanced and sustained energy breaky loved by adults and kids.
So many skin loving goodies packed into one delicious meal. Wholegrains contain B vitamins that are required for every aspect of metabolism in your skin, without them your complexion will have a dull appearance as the skin cells can’t regenerate quickly. The seeds and nuts contain skin vital essential fatty acids (esp. harder-to-get omega 3) and key mineral antioxidants (zinc, magnesium, calcium & selenium) and skin-nourishing vitamin E.
Serves 4 | 10mins go-to-wo
1/2 cup buckwheat flour and 1/2 cup organic wholemeal spelt flour
1 tbsp chia seeds
2 tbsp almond meal
1 tspn baking powder
3/4 cup milk
apple – quartered, cored and sliced finely
- natural yoghurt
- maple syrup
Add dry ingredients to bowl. Mix well.
Add egg and milk. Whisk til well combined.
Turn heat on medium high, into a fry pan add a knob of butter, add a ladle of pancake mix.
Quickly arrange slices of apple on surface of pancake.
Cook until surface of pancake firms up then turn over with spatula. Cook til apples are soft and golden brown.
Pop on a plate, sprinkle with cinnamon, dollop with yoghurt, sprinkle with muesli and a drizzle maple syrup.
TIPS & TRICKS
- You may need to increase the milk a bit because if the batter sits for a while it thickens as the fibre & chia seeds absorb the milk. So, it’s a little trial and error til you get the right feel on the thickness of the batter. It is very forgiving.
- You can use all buckwheat if you want a gluten free recipe.
- Instead of apple, cinnamon & maple syrup, make a berry compote by cooking 1/2 cup frozen blueberries and 1/2 cup raspberries with 1/4 cup water & a couple table spoons of sugar or a few drops of stevia. Cook ingredients til liquid reduces and thickens – takes about 10 minutes.
- You can add other ingredients to the batter change the flavour or boost the fibre or nutrient content. Eg 1 tspn vanilla or 1 tbspn walnut oil or 1 tblspn wheatgerm or wheat bran.
- You can substitute some of the milk with sour cream or buttermilk to make lighter and fluffier.
- Unless you are a purest, you can be a little naughty like me and add sugar to the cinnamon as it is easier to sprinkle and tastes yummy! At most you’re only adding 1/4 teaspoon to your plate so it’s a guilt free choice for me.
Make pikelet size pancakes with out apple and freeze for lunch box snacks.