1 cup of flour (I use spelt or buckwheat – sometimes I mix half buckwheat & half almond flour. Any flour is fine though)
2 eggs whisked (or mashed banana for vegan or one egg and 1/2 mashed banana)
1/2 – 1/4 cup milk, mylk or h2o (enough to add to the whisked egg to top up the whisked egg so it equals 1 cup)
1/4 tsp baking powder or bicarbonate soda
Coconut oil, ghee or olive oil for cooking
Butter to melt on top
- Mix the wet and dry ingredients together (it should be a 1:1 ratio wet:dry)
- Melt oil in frying pan
- Add batter to pan and let cook until the batter starts to show little air bubbles on top. Flip and cook for about 10-15 seconds
- Remove and add to a plate and melt butter on top while hot
- Continue this process until all of the batter is done.
- Voila! Serve with maple syrup, honey, lemon and sugar and most importantly FRUIT
The great thing about pancakes, other than everything, is they’re fun but also nourishing & filling. Kids love helping out with pancakes, so if it’s a weekend, add a little more stress to your day by making it a ‘kids in the kitchen’ day. I promise it’ll be worth it!
Adding fruit to the plate adds the important rainbow colors to help boots the nutrient profile & fiber of this breakfast. Additionally, that lovely, melting wodge of beautiful grass-fed butter is an incredible source of important fat soluble vitamins for your tiny human (vitamins A,D,E,K). The more grass the cows eat, the better the butter. I really like Kerrygold and Calon Wen.
If your kid won’t eat eggs as a food on their own, which is another massively nourishing food for little ones, then baking them or popping them into pancakes will help to solve that problem, and get this nutrient dense power food into your tiny human.