Tuesday, 1 April 2014

Summer Berry Pancakes...

Since it's starting to look a lot like summer outside, what better way to start the day than with these Summer Berry Pancakes...

You'll have noticed I'm a big fan of pancakes, mainly because I sometimes get bored with eggs for breakfast. If you're sensible about the ingredients you're adding to your pancakes (as well as your food intake for the rest of the day), there's no reason why pancakes can't be a legitimately healthy breakfast...

If you have the time, I really recommend leaving the pancake batter in the fridge for 15-20 minutes before cooking them. This allows the flax seed/ground almonds to absorb some of the liquid & the baking powder to get to work. The extra resting time will give you really light, fluffy & gently risen pancakes...

For the pancakes: 

  • 3 eggs
  • 2 tbsp buttermilk (or coconut milk if you prefer)
  • 1 tbsp ground almonds
  • 1 tbsp milled flax seed 
  • 1/2 tsp vanilla extract
  • 1/2 tsp GF baking powder

Add all the ingredients to a bowl, whisk well until frothy. As mentioned above, if you have the time allow the pancake batter to rest in the fridge.

Pour heaped spoonfuls of batter onto a hot pan (with a little melted coconut oil).

The pancake is ready to flip when tiny air bubbles appear on the surface.

Repeat until all the batter is used or just make one giant pancake! Yum!

Serve with Greek yoghurt, mixed berry compote (just place 50g of frozen berries in a saucepan with 2 tbsp of water & allow to soften and break apart slightly) and a little toasted unsweetened dessicated coconut & almonds (just toss in a wok over a moderate heat until pale golden... this releases their natural oils and they'll taste awesome!

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