Nothing beats pancakes with seasonal fresh berries and lashings of pure organic maple syrup. And if you’re dealing with food allergies, nobody has to miss out. Aside from being gluten and dairy free, you can easily make this nut and egg free too.
These golden discs of goodness are packed with amazing nutrients. The chia seeds (which are purely optional) add a dose of omega-3 fatty acids as well as calcium and magnesium to promote healthy bones and teeth. The buckwheat flour is great for digestion and acts as a prebiotic, feeding helpful bacteria in the gut.
I’ll often cook a double or triple batch of pancakes on a leisurely Sunday morning with all the boys and reheat leftovers during the week for a fast nutritious breakfast. To reheat these simply take leftover pancakes from the fridge and warm up in a frying pan (no need to add additional oil). These can keep in the fridge covered for 3 days.
To make these lunchbox friendly, replace almond milk with an alternative dairy-free milk, add a dash of maple syrup to the batter and a generous handful of fresh or frozen berries and blitz up in the food processor along with all the other ingredients.
So simple. So nutritious. So delicious.
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In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.
In the meantime add a teaspoon of coconut oil to a medium/hot pan and heat until the oil melts and spreads. Pour in some batter to form a pancake.
Once you see bubbles appear in the batter its time to flip over and cook the other side.
Repeat until you have finished the batter and enjoy warm with maple syrup and berries.
Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.
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