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!

Lemon & Blueberry Pancakes

You NEED to make these...I had a late breakfast with a friend, and I'm not kidding...he's one of the most intelligent & articulate people I've ever met, and all he could manage as a description of these pancakes was 'Mmmmm... oh my god, mmmm'... and then he went back to ignoring me while he demolished them! 

Pancake Tuesday has turned into a 'thing' in my house lately... give it time though... soon it'll be coming up to Easter and I'll start coming up with inventive ways to eat Easter eggs, without actually eating Easter eggs! 

For the blueberry syrup:

• 50g blueberries
• 2 tbsp lemon juice

Add blueberries and juice to a saucepan. 

Bring to a rolling boil to allow the blueberries to soften, burst open, and release their juices. Simmer over a gentle heat for 2-3 minutes to allow the syrup to thicken. 

For the pancakes:

• 2 eggs + 1 egg white (adding the extra white makes these pancakes extra light)
• 2 tbsp Greek yoghurt
• 2 tbsp almond flour
• 1 tsp baking powder
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Add all the ingredients to a bowl, and whisk until pale and frothy. 

Pour large spoonfuls of batter onto a hot pan. Flip when bubbles start to appear on the surface & cook gently. 

Serve with Greek yoghurt & blueberry syrup... 

Unbelievably delicious and so simple to make... Give them a go & share your photos on Facebook :)