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.
Cooking time: 15 minutes approx. 2 minutes per pancake
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
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.