The recipe for the pancakes is simple to make and you can store the batter in the fridge for a few days. You can use whatever fruits are in-season and basically jazz it up to suit your personal tastes, just remember to lay off the added sugar!
And yes, the pancakes are a little boring compared to those you’ll find served-up at your local breakfast place – but they contain only 5 ingredients not 50, and sugar is NOT one of the 5!
If you’re wondering why I’m making such a big deal about sugar – well, it’s addictive and it’s perhaps the biggest cause of illness in society today. Here’s an article where you can learn more – The Sugar Epidemic
Ingredients (Makes enough for 2 people)
Batter Mix –
1 Large free-range egg
1 1/4 cups 2% milk (organic if you use it, or you can substitute Almond/Soy/Coconut Milk)
1 cup Spelt Flour (spelt is a non-wheat whole grain. It’s widely available – Bob’s Red Mill have it for around $5/LB)
1 tsp Baking Powder
1 tsp Organic Cacao Powder (optional – gives your cakes a nice chocolate flavor! It’s healthy too).
Just combine the egg and milk and whisk until smooth, then add in the other dry ingredients and whisk with a fork until combined. It takes less than two minutes to make the batter. Your cakes will be a little fluffier if you let the batter sit for a half hour, and yes, you can keep it in the fridge for several days.
You’re looking for a creamy batter like consistency, if the mix is a little too liquid, just add more flour – too thick, add more milk!
TIP! – If you make larger batches of this, is I do, and it’s a little thick after sitting in the fridge for a day or two, just add in a little more milk to bring it back to the required consistency.
You can use whatever fruits you enjoy, but I use –
1/2 banana sliced
4 Large organic/local strawberries, sliced
1/2 cup blueberries
1/2 tsp sunflower seeds (optional)
1/2 tsp pumpkin seeds (optional)
1/2 tsp bee pollen granules
1/2 tsp Shredded Coconut (optional. I use coconut manna, which flakes nicely and is very healthy!).
2 tablespoons Greek Yoghurt (find something healthy with no added ingredients. Full-fat is best, unless you’re weight-watching, then I guess 0% is okay).
1/2 tsp fruit preserve – no added sugar.
Cook the pancake batter as you would any pancake. If you decide to use the sunflower and/or pumpkin seeds, I sprinkle them on top of the uncooked side of the cakes, along with the bee pollen granules, so they’ll toast slightly when you flip over the pancake! These are delicious and add a little crunch to the cakes (and they’re very nutritious). Don’t worry about applying the heat to your granules and seeds, in this instance. Yes, you’ll neutralize any live enzymes, but the granules and seeds are still
highly nutritious and packed with vitamins and minerals, and important proteins – most of which are retained.
Serve, then dress up your pancakes however you prefer. I often cheat a little by adding a 1/2 tsp of local honey or local maple syrup. I don’t go crazy with syrups, I prefer to skip the added sugar and just rely on the sweetness of the fresh fruits.
I’m not a fan of Greek yoghurt unless it’s sweetened, so I use a little preserve and mix it into the yoghurt. You can make your own preserves easily with in-season fruits (overly ripe fruits are best) and pectin. Just don’t add sugar!
Top off with a sprinkle of coconut flakes – and….
[OK, so my camera skills need work!]