(Guest Blog Post by Sarah Bell)
I’m not much of a cook, but deep down I always wish I was. I would love to be able to randomly mix ingredients to create the ‘perfect’ dish, and watch MKR on occasion with a secret envy of their raw talents. So sometimes I need a bit of help when it comes to getting in the kitchen and making nice (and more importantly, HEALTHY) meals. I’m good at following recipes, which is why I created a recipe section for the blog – to help other mummas out there who might like the assistance. I was fortunate enough to come across the amazing Sarah in a business mums Facebook group where she shared these amazing pancake recipes, and I KNEW I just HAD to share one of her amazing recipes – lucky for us, it was the awesome pancake recipes that she offered to share with us (winning!). Thanks to Sarah – a qualified nutritionist – for the amazing recipes below. Make sure you visit her website below as well to cook up a storm in your kitchen!
5 Wholefood Pancake Recipes
There’s something special about having nothing to do when you wake up on a Saturday or Sunday morning and being able to spend some time in the kitchen, listening to music and cooking a pancake or 20 for breakfast. With our lives being so busy, I am so grateful for weekends where I can employ some slow living ways and being able to sit down with my little family to a cooked breakfast is something that makes my heart smile.
Pancakes don’t need to be unhealthy. Simply by exchanging white wheat flour (which is highly refined and very high in gluten) and using a wholefood flour (such as spelt, rye, quinoa, brown rice or teff) pancakes are instantly a lot more nutritious and friendly to our tummies. Wholemeal flours are also much lower Glycemic Index, which is something you will hear me banging on about a lot because it is so important for keeping our insulin levels stable and helping with weight control by keeping us feeling fuller for longer. I personally love using spelt flour as an alternative to wheat flour, however if you are gluten intolerant or coeliac you will need to use a gluten free flour such as quinoa, brown rice or teff flour.
Other than using a different flour to make pancakes healthier, we can also change what we add to them. Swap that Maple “flavoured” syrup that is filled with refined sugars for real, 100% pure maple syrup. Instead of using sugar filled jam use my refined sugar free Berry Chia Jam or Rhubarb Compote. Instead of using ice-cream add yoghurt on top with some (real) maple syrup mixed through. And don’t forget to add some seasonal fresh fruit on the side.
- Plain Spelt Pancake Mix
- 2 cups plain spelt flour
- 2 eggs
- 1 1/2 - 2 cups milk of choice (eg. soy, drinking coconut milk, almond etc)
- 2 tsp baking powder (aluminium free)
- 1 ripe banana, mashed
- Apple & Cinnamon
- 2 medium sized grated apples
- 1/2 tsp cinnamon, ground
- 1/2 tsp nutmeg, ground
- Blueberry Spelt and Coconut
- 1 cup frozen or fresh blueberries
- 1/2 cup coconut flour
- extra milk
- Pear and almond
- 1 pear, peeled and grated
- 1/2 cup almond meal
- Dairy free Chocolate Sauce
- 3 tblsp coconut oil
- 3 tblsp cacao powder
- 1/2 cup coconut milk
- 2-3 tblsp maple syrup
- Maple Yoghurt
- 1 cup Greek Yoghurt
- 4 tbslp pure maple syrup
- Sift the flour and baking powder into a bowl and use a whisk to combine.
- Make a well in the centre of the flour and add the eggs, approximately 1 cup of milk plus any extra ingredients needed for your variation of choice (eg. mashed banana, grated apple, cinnamon etc).
- Whisk the egg and milk mixture, gradually taking in flour from the sides and adding more milk as needed. When using coconut flour, you will need to use extra milk due to it's highly absorbent nature.
- Give the mixture a final whisk, making sure there is no flour left at the bottom of the bowl and set aside.
- Using a medium heat, place a knob of butter into the frying pan. Once the butter is melted and bubbling, place spoonful's of mixture for 3 or 4 pancakes into the pan. The pancakes are ready to be flipped once you see bubbles rising to the surface of the mixture. Once cooked remove from the pan and pop onto a plate, covered with a clean tea towel to keep them warm.
- Dairy Free Chocolate Sauce
- 1. Place all ingredients into a small saucepan and heat on low, continually whisking.
- 2. Once the sauce is well combined, remove from heat and pour over pancakes as required.
- Maple Yoghurt
- 1. In a small bowl, whisk together Greek yoghurt and maple syrup.
- 2. Dollop spoonful's onto pancakes as needed.