It’s Pancake Day today and myself and my wee daughter are sharing our favourite healthy breakfast pancake recipe.
But first, lets turn back to the clocks to the 1970’s when I was the age my daughter is.
Each Pancake Day mum would make proper crepes, which we’d all try to toss in the air. Often unsuccesfully!
We’d eat them drenched in lemon juice and piled with sugar; all sweet and a bit slimy. Yum.
But my kids demand the version they know and love!
Healthy Wholemeal PancakesJust click print and you’ll have this recipe forever!
- 150g (1 cup) wholemeal SR flour
- 1 egg
- 200ml milk of any type
- Tiny pinch salt
- Spoonful of sugar or dash of maple syrup if you fancy. A tbs of ground almonds sometimes finds its way in too, a spoonful of ricotta occasionally too.
- PS I am often using 100g of wholemeal SR and 15g of coconut flour since I have some. Adds fibre and great flavour.
- Pour flour into a roomy bowl or jug. I often mean to sift it but never do. A spin around with the whisk is all I can manage in the morning!
- Crack egg on top and pour in almost all the milk but not quite.
- Wait 5-10 mins as the flour will soak up more milk than plain does and you may choose to add rest of milk, depending on how thick you like your pancakes.
- Heat up a good solid frying pan, add a little butter when hot and swirl around.
- Fry pancakes in the size that suits your family.
- Flip them when bubbles form and when they are golden brown.
- Do not start folding laundry or waking up teenagers whilst they cook – they will burn I promise you!
We will make proper crepes one day, but these will remain the family breakfast pancake staple.
So quick, simple and healthy for growing little and large kids.
I do love a pancake or hotcake with beaten egg whites etc etc but they do take a lot more effort.
This one-bowl wonder does the trick for us!
What’s your favourite thing to eat with pancakes??
Happy cooking with the kidsMany more simple family food recipes here, or click on the photo below.