If you’ve been following along for long, you’d know our kids adore pancakes. When they ask me to make them, I always pimp them up with some nutrition boosters, but when they make pancakes themselves (which is more often than you’d guess!), they make these Simple Simon Pancakes.
Sophia (10) is changing schools this year, so we had a little farewell shindig at our place with her friends. I found myself with a bunch of kids to feed, so thought pikelets would go down a treat. I experimented with these. The friends devoured them and asked me to give the recipe to their mums! These pikelets have now been declared official staples in our home. Which says a lot, considering our kids are self-proclaimed pancake connoisseurs
Organic spelt flour + baking powder is great easy swap out for self-raising wheat flour, not only because it’s high in nutrients like iron, manganese, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid but also because:
You’re ditching the glyphosate that’s in conventional wheat flour.
Spelt flour is what’s called an ‘ancient grain’ and hasn’t been tampered with like the genetically modified modern wheat that floods our food supply today. That wheat is barely recognisable from the wheat we had even 100 years ago.
Many people find the gluten in spelt flour much easier to tolerate digestively, and don’t react to it the same way they do wheat flour.
Apart from being a very functional and versatile variety of wheat, spelt is also packed with nutrients that many other kinds of flour do not contain. It is high in carbohydrates, as you would expect, but the very high levels of protein (21% of the daily recommended intake) and dietary fibre (30% in a single serving!) are very impressive.
If you opt for an aluminum-free baking powder instead of self-raising flour, you’re also avoiding four different sets of additive numbers, as well as a small dose of aluminium. That’s a whole blog in itself
A small and imperceptible change like switching this one thing, yields big results to our health over time.
Enjoy these when you want a simple pikelet that impresses the masses.
Heat up your pan so it’s ready to go*. Melt a little coconut oil or butter on it.
Add egg and milk to your dry ingredients and whisk together.
I used my 1/4 cup measuring cup to add around 1/8 cup batter around my big pan. I could fit about 7 pikelets in the pan at a time.
When golden brown on one side, flip it over. It won’t need long on the second side.
Remove from the heat and repeat!
Pikelets just scream jam and cream, right? If you’re wanting to mix it up, try peanut butter and banana, or some good quality yoghurt with raw honey.Jam: Homemade jam is ridiculously easy to make. Whack some frozen or fresh berries in a saucepan, add a little maple syrup and chia seeds and simmer away for around 5 mins. Use your potato masher (or a fork) and you’re ready! My kids prefer this jam to store-bought jam.Cream: The kids like to whip cream. I like to use yoghurt. If you’re avoiding dairy, try whipping cooled coconut cream!
Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.
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