Nothing beats pancakes with seasonal fresh berries and lashings of pure organic maple syrup for breakfast. And if you’re dealing with food allergies, nobody has to miss out. Aside from being gluten and dairy free, you can easily make this nut and egg free too.
These golden discs of goodness are packed with amazing nutrients. The chia seeds (which is purely optional) add a high dose of omega-3 fatty acids as well as calcium and magnesium to promote healthy bones and teeth. The buckwheat flour is great for digestion and acts as a prebiotic, feeding helpful bacteria in the gut.
Cook a double or triple batch of pancakes on a leisurely Sunday morning and reheat leftovers during the week for a fast nutritious breakfast. To reheat these simply take leftover pancakes from the fridge and warm up in a frying pan (no need to add additional oil). These can keep in the fridge covered for 3 days.
To make these lunchbox friendly, replace almond milk with an alternative dairy-free milk, add a dash of maple syrup to the batter and a generous handful of fresh or frozen berries and blitz up in the food processor along with all the other ingredients.
So simple. So nutritious. So delicious.