Family Morning Pancakes

Saturday mornings mean pancakes for breakfast in our house. I used to do it as and when, when there was time, but then my son caught on to the trend and now it is an absolute non negotiable part of our weekend. And I love it. It usually looks something like this; kids waking at 7 am, wanting pancakes. Delirious parent stumble out of bed and puts on a cartoon, buying an extra half hour of ‘sleeping-in’ (insert ironic emoji). Soon after, the house is filled with fresh espresso and pancakes on the way. The kids set the table and get to decorate their own pancakes, usually with berries and jam. And, of course, it is usually a total mess, accompanied by laughter, an inevitable measure of toddler drama, and the occasional pancake on the floor  obviously, ha!).

What I love about this recipe is that it is healthy, simple and easy for kids to love. It doesn’t call for much sweetener, is gluten and dairy free, and super satisfying whilst rich in plant protein. It can either be whipped up by hand using a whisker, or mixed in a blender really quickly without any fuss.  When I blend it I sometimes add a handful of fresh spinach or a couple of raw carrots to the batter. Not only does it add some great nutrition, but the kids also love the coloured pancakes and don’t even question the colour green when it involves pancakes. The taste is also very much the same. Since our kids love jam on their pancakes, we usually omit the sweetener in the batter. However, if you like your pancakes sweet you may want to add an extra tablespoon of honey. The addition of cardamom is a childhood favourite and a commonly used ingredient in Scandinavian pancake recipes. It is, however, completely optional and leaving it out won’t affect the end result.

Cheers to weekends!

Family Morning Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 pancakes (depending on size)
  • 2 organic free range eggs
  • 180 ml milk (I used a dairy free plant milk, but any type will work)
  • 85 gm (120 ml/1/2 cup) buckwheat flour
  • 4 tbsp almond flour (60 ml/1/4 cup) almond flour
  • pinch salt
  • 1 tbsp honey (or other sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch cardamom (OPTIONAL)
  1. Whisk together eggs, milk, vanilla and honey in a large bowl.
  2. Add remaining dry ingredients and whisk/stir till completely smooth. (alternatively you can blend it all in a blender)
  3. Melt 1 tsp coconut oil or butter on a pan over medium heat and pour a little batter (I used a ¼ cup measuring cup) onto the pan.
  4. Leave it here for a couple of minutes until firm and lightly browned, them flip and do the same on the other side.
  5. Continue till all the batter is used.
  6. Serve warm with your favourite toppings. Some of our favourites include; berries, banana slices, jam & almond butter.

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