Winter

Almond meal pancakes

For the love of pancakes x

This recipe was inspired by a gorgeous 2 year old client of mine…. a little stunner with golden locks, a cheeky grin and a very active mind and body.

Some toddlers are incredibly active, interactive and interested in everything so much that it can be a challenge to get enough energy into them – adequate protein and energy is essential for continued healthy growth and development. One easy way to boost energy and protein (if your child doesn’t have a nut allergy) is to use nut meal in cooking.

 

Why are these pancakes so good?

Firstly, this recipe is super fast and easy. I have used almond meal for it’s nutritious quality and subtle flavour. Most fruits go well with almond meal so this recipe is versatile. Nut meal is fantastic – high in protein and wonderful fats, fibre and some vitamins and minerals.

The nut meal makes these super moist. Fruit provides a natural sweetness so they can be enjoyed just on their own. For this reason they are a great finger food too. Natural yoghurt or fresh ricotta work especially well, and I do love a little honey or maple syrup! Yum.

Recipe serves 3 adults (approx. 2-3 small pancakes each)
Preparation time: 5mins
Cooking time: 10mins

1 cup almond meal
1/3 tsp baking soda
1 egg
1/6 cup of milk
Cinnamon (a pinch)
1 sliced banana or a handful of berries

1. Mix almond meal, cinnamon, milk, egg and baking soda together in a bowl using a whisk fork or blender until consistency resembles a pouring batter.
2. Heat and grease a non- stick pan, add a spoonful batter (approx. 3- 4 Tb) and place a few raspberries or sliced banana on top in the batter.
3. Allow to cook for 2-3 minutes before carefully flipping the pancake. Both sides should be golden brown.
3. Serve pancakes on their own or with fresh ricotta or natural yoghurt and a little honey or maple syrup.
Lara x

Next Post

You Might Also Like

No Comments

Leave a Reply