A healthy, alternative pancake recipe from The NatureDoc: Lucinda Miller...
Lucinda Miller is the NatureDoc. She runs a team of UK-wide Nutritional Therapists who specialise in bump to teen nutrition. NatureDoc has also created an online health shop stocking a hand-picked collection of child-friendly supplements, organic baby food, delicious healthy kids’ snacks and and lovely paraben-free skincare and bathtime goodies. Look out for Lucinda’s first book published in September: The Good Stuff - Nutritious recipes to give your child the best start in life…and make meal times a joy.
Brain Boost Buckwheat Pancakes
A great healthy brain-boosting way to start the day. These buckwheat breakfast pancakes are sure to be wolfed down by your gang! Little will they know they are free-from refined sugar. Buckwheat is naturally gluten free and is bursting with magnesium, which is a very important nutrient for the developing brain.
Ingredients:
120g buckwheat flour.
140g white spelt flour
1/2 teaspoon sea salt (optional)
1 1/4 teaspoons bicarbonate of soda
50g coconut sugar
4 tablespoons butter (melted and cooled)
2 eggs
250g plain Greek yoghurt
300ml whole milk 1/2 teaspoon Coconut oil or butter for frying.
Instructions:
Blend all the dry ingredients together in a bowl.
Blend all the wet ingredients together in a separate bowl.
Mix the dry and wet ingredients together and stand for 5-10 minutes.
Heat a non-stick frying pan to a medium to hot temperature. Lightly coat the pan with some coconut oil or butter or ghee. Pour enough batter to make a circular pancake about 5cm in diameter.
As soon as the batter bubbles, flip over and cook the other side briefly.
Serve warm with fresh blueberries, berries or sliced banana and maple syrup.
Serve warm with fresh blueberries, berries or sliced banana and maple syrup.
Buy buckwheat flour, spelt flour and from Waitrose, Ocado or Holland & Barrett. You can use light muscovado sugar if you cannot find coconut sugar.
Allergen Swaps: Dairy Free: Swap milk and yoghurt for oat milk, coconut or almond milk and coconut yoghurt. Butter swap to dairy free spread.
Gluten Free: Swap spelt flour to gluten-free plain flour
Egg Free: Use 2 tablespoons egg replacer mixed into water as per the instructions on your packet.
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