Pancakes: they’re not your first thought when ‘healthy breakfast’ is mentioned, but they’re actually full of everything you need to fuel your day – when made right! Our recipe is designed to be easy to remember, a good consistency and hard to get wrong (we tested it on some friends who are, lets says ‘challenged’ in kitchen skills and they had no problem).
Starting with the almond milk, add all the ingredients into a blender and blend until you have a smooth batter. Adding the liquid first will help avoid any clogging around the blades.
Add some coconut oil (1/4 teaspoon will do) into a frying pan on a medium heat and wait for the pan to get hot. Once there’s a slight sizzle, add two tablespoons of batter. It will start to set and once the pancake has a good ‘foot‘ – meaning it is nice and cooked on the bottom – you can flip that pancake like a pro!
This recipe will give you enough batter to make around four mini pancakes that you can stack and adorn with a plethora of toppings.