VEGETARIAN / GLUTEN FREE, DAIRY FREE, VEGAN WITH ALTERATIONS
These pancakes are a great treat for kids – there are a few twists to the recipe to make them healthier than normal pancakes, and they still taste delicious.
Nutrition Information
There are many small alterations that can be made to pancake recipes to improve their nutritional value. Try using wholemeal flour, or adding LSA mix, different nuts (roughly chopped almonds, walnuts, hazelnuts), different seeds (pumpkin, sunflower, chia) or fruit (banana, sultanas) to make your breakfast even more nutritious.
Ingredients
Makes 6 pancakes:
1/2 cup wholemeal flour
1 teaspoon baking powder
2 tablespoon dark choc chips
2 tablespoons chia seeds
1 tablespoon brown sugar
Pinch of salt
1 banana (mashed)
1 egg
1/2 cup milk
Butter for greasing the pan
Maple syrup to serve
Gluten free option: use buckwheat flour instead of wholemeal flour
Dairy free option: use cacao nibs instead of dark choc chips, almond milk instead of regular milk, and coconut oil to grease the pan
Vegan option: use cacao nibs instead of dark choc chips, almond milk instead of regular milk, and coconut oil to grease the pan, omit the egg
Method
1. Combine the dry ingredients in a bowl – the flour, baking powder, choc chips, chia seeds, salt and brown sugar
2. In a separate bowl, combine the wet ingredients – the mashed banana, egg and milk
3. Gradually add the wet ingredients to the dry ingredients and stir to combine
4. Heat a non-stick fry pan over medium-high heat and lightly grease with butter
5. Pour around 2 tablespoons of the mixture into the pan at a time and cook each side for about 2 minutes, or until bubbles start to appear.
6. Remove from the pan and serve with a dash of maple syrup
Tips & Tricks
If you can, use a non-stick pan and minimal butter when cooking pancakes.
