Breakfast Pancakes

My kids helped me make these pancakes for breakfast last Sunday for Mother’s Day. My recipe is quite classic, although I have snuck in a spoonful of chai seeds and milled flax seeds to add an extra nutrition kick and some texture. You can add extras according to your taste, for instance a handful of blueberries mixed in to the batter just before cooking is mouth-wateringly good. I serve them immediately with a drizzle of maple syrup.

Makes: 12

Cooking time: 15 minutes approx. 2 minutes per pancake

Ingredients

170g (1 cup) spelt or plain wholemeal flour

1 1/2 teaspoon baking powder

2 free range eggs

150ml (3/4 cups) milk (I used almond milk)

1 tablespoon chia seeds (optional)

1 tablespoon milled flax seeds (optional)

1 tablespoon Extra Virgin Olive Oil

oil or butter for frying

Maple Syrup to drizzle on top when serving

Method

If using a food processor, put all of the ingredients into the blender and mix together. Otherwise tip the ﬂour, chai seeds, flax seeds and baking powder into a medium/large mixing bowl. Make a well in the centre of the ﬂour and beat in the 2 eggs and olive oil.

Slowly pour in the milk, beating constantly (so you don’t get lumps). The pancake batter should be a smooth, creamy consistency.

Heat a medium frying pan a small amount of olive oil or butter. Check the pan is hot enough to cook the pancakes by dropping a tiny amount of the batter into the pan — if it sizzles, the pan’s ready.

Now pour the batter into the pan, about 1/4 cup or large dessert spoon at a time— spooning in batches of 4 if the frying pan size allows.

When you notice small bubbles appearing on the surface of the pancake it should mean that it has browned on the underside and is ready to turn over (about 80 seconds); use a spatula to flip over the pancakes.