Our family weekend breakfast treat is often pancakes. But how can they be a healthy option? I make mine more nourishing by using a mixture of buckwheat, gluten free and coconut flours but you could use whole-wheat. You can also use alternative milks such as coconut or almond or regular milk.

Pancakes can be topped with fruit, natural yoghurt, nut butter or honey. Here I’ve made a ‘jam’ by cooking some frozen blueberries and blackberries with some chia seeds, a splash of water and a drizzle of honey. But the main reason I’m prepared to make pancakes is to get my children to eat eggs. Many children don’t enjoy boiled, poached or scrambled eggs. But pancakes…yes! Eggs are a fantastic source of nutrients. They are a great source of protein and also contain numerous essential vitamins and minerals including vitamins A, D, the B complex, calcium, iron and phosphorous (for healthy bones). Eggs also contain choline, which is very important for liver function, metabolism, muscle movement and brain health.

For vegans, crêpe style galettes can be made without eggs and topped with nut butter, fruit and coconut yoghurt.

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