It’s half term this week for our region of the UK, a welcome break in the normal routine of chasing teenagers up out of bed, prompting, reminding and miraculously getting them out of the door vaguely on time and conscious! When the kids were little, I loved just spending some relaxing time with them, going out on little excursions and generally chilling out together; now they just enjoy chilling out with their friends and I don’t get much of a look in, apart from in the food producing department!
Breakfast on a school day is usually a case of getting something quick and nutritious inside of them; the holidays allow a little more time. This week I made these great wholesome pancakes; they are easy to prepare, but tend to be saved as a weekend or holiday treat as pancakes just seem to take longer to cook than I expect them too. My giant boy teenager, who had already consumed one breakfast, polished off four and said they were the best dairy free pancakes he’d tasted!
What’s great about these pancakes is that apart from being dairy free, they’re also gluten free, contain no refined sugar or oil and are packed with fibre and nutrients. I’ve used buckwheat flour which in itself is a fabulous source of plant based protein as well as fibre, manganese and magnesium. Flaxseed, which I’ve used as an egg replacer, is a fabulous source of omega 3 and cinnamon is just an all round fabulous anti-inflammatory that can help reduce cholesterol, maintain good blood sugar control and just tastes wonderful! And if you use almond milk as your non-dairy milk, you get fantastic amounts of calcium and vitamin E thrown in for good measure.
I’ve used maple syrup as the sweetening agent which is one of the least refined sugars you can get your hands on; you could use agave syrup or just normal sugar if you don’t have any maple syrup to hand, but that reduces the overall favourable nutritional profile of these pancakes. Having said that, the superb amount of fibre in these pancakes should negate the negativities of a little added sugar (unless you are on a specific disease reversing programme). If you don’t have buckwheat flour to hand, use wholemeal wheat flour, but add a little less milk as it shouldn’t need as much.
Give these a go one lazy morning and see how great a nutrient packed pancake can taste.
Apple and maple pancakes
1 tablespoon ground flaxseed
2 1/2 tablespoons water
1 apple grated
125g buckwheat flour
1 teaspoon baking powder
300mls non-dairy milk
1 teaspoon cinnamon
1 tablespoon maple syrup
First of all, soak the ground flaxseed in the water for a few minutes – it will become thick and gloopy. In a large bowl, mix the flour, baking powder and cinnamon together. In another bowl, mix together the milk, apple and maple syrup, then add in the gloopy flaxseed mix, stirring well. Pour the wet mixture into the dry and mix well. It should be very thick; add a little extra non-dairy milk if it seems too thick to come off the spoon.
Heat a non-stick frying pan and wipe over with oil. Add a spoonful of mixture into the pan and cook for a few minutes on each side until brown. Keep warm until the whole batch is cooked, then serve with additional maple syrup, fruit or whatever you like to add to your pancakes. Enjoy!