Tomorrow is Pancake Tuesday, the day where pancakes are traditionally eaten, though I suspect in a lot of homes now, pancakes feature on more than just one day of the year. They certainly do in our house, we often have them for breakfast at the weekend, they’re a firm favourite with us all.
I recently made these healthier breakfast pancakes, that my daughter renamed, Porridge on the Pan; the name may sound dodgy, but trust me, these are delicious and will be eaten by my children again Tuesday morning before they head out to school for the day.
20g Milled Linseed
Pinch of Salt
300ml Almond Milk (Ordinary milk will work either)
1 Egg, beaten
1 Banana, mashed
- Combine the oat flour, linseed and salt in a bowl. Add the almond milk and egg and whisk. At this point you could cover and leave overnight, ready to prepare the pancakes in the morning.
- Add the banana and mix well.
- Add a teaspoon of coconut oil to a pan and drop tablespoonfuls of the batter onto the pan, when they are bubbling slightly, flip them over and cook the other side. This mix makes approximately 12 small pancakes.
- Serve with fresh berries and natural yoghurt.