Breakfast is the most difficult meal for us. While DD is generally a good eater and will eat most things, she refuses to eat the same thing for more than three days in a row.
These pancakes are on my breakfast list now for when I need something fast, simple with minimal ingredients. They can also easily be adapted to add oatmeal or other cereals for slightly healthier version.
I usually halve the recipe when it’s just for me and DD, otherwise I make the whole batch and freeze the extra. Freeze them in individual ziplock bags and then take them out just before leaving for a road trip or outing. They’ll be defrosted and ready to eat when you need a snack!
The original recipe can be found here.
1 cup flour (I use a mix of rice flour and gluten-free flour mix)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons honey (I usually use less, add to taste)
1 cup almond milk (any vegetable based milk works and at a pinch so does water)
2 tablespoons extra-virgin olive oil
2 tablespoons rolled oats (or other cereal eg teff, millet flakes. Optional)
Vanilla essence (optional)
Put flour, baking powder and salt into a medium bowl.
Make a well in the middle, and pour in honey, vanilla, oil and half the milk. Whisk together.
Gradually add the rest of the milk until thick pouring consistency.
Heat up a lightly-greased pan to medium low.
Pour in the pancake batter to make small pancakes. I use a large pan and make 5 at a time. Cook until holes appear in the middle and don´t close over. Flip and cook till golden brown on both sides.
Absolutely! Especially with some margarine and fruit.