The kids aren't great at eating breakfast, it's a daily battle. Pancakes reliably slip down - you wouldn't know these had a good dose of ground almonds in for a bit of sturdy energy, and neither did they.
Breakfast pancakes (makes about 6)
100g plain flour
25g ground almonds
200ml milk
2 eggs
olive oil or butter, too cook
Beat the eggs into the milk. Mix the dry ingredients in a bowl and make a well in the middle. Add the wet ingredients and whisk into the dry ingredients thoroughly till smooth, it should have the consistency of double cream. Allow to sit for a few minutes if you have time. Heat a little olive oil (I use a mild one for cooking) in a frying pan, and when hot, ladle enough enough mixture to just coat the base of the pan. Cook for a minute till turning golden underneath, then flip over and repeat. Serve with sugar and lemon - if you want less of a sugar hit, use caramelly coconut palm sugar, or xylitol instead of regular white sugar.
Breakfast pancakes (makes about 6)100g plain flour
25g ground almonds
200ml milk
2 eggs
olive oil or butter, too cook
Beat the eggs into the milk. Mix the dry ingredients in a bowl and make a well in the middle. Add the wet ingredients and whisk into the dry ingredients thoroughly till smooth, it should have the consistency of double cream. Allow to sit for a few minutes if you have time. Heat a little olive oil (I use a mild one for cooking) in a frying pan, and when hot, ladle enough enough mixture to just coat the base of the pan. Cook for a minute till turning golden underneath, then flip over and repeat. Serve with sugar and lemon - if you want less of a sugar hit, use caramelly coconut palm sugar, or xylitol instead of regular white sugar.
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