Baby-Gusto and I have been making pancakes for weekend breakfasts quite often. He loves to stir the ingredients, and I have found that he will eat the end results very happily if he has been a part of the making.
Today I wanted to make a really nourishing pancake packed full of healthy fats and lots of different things. Earlier this week I had mistaken frozen spinach for frozen berries when rummaging through the freezer and thought that the addition of spinach might be perfect. B-G wolfed it down, and his only comment at the end was ‘I want some more’.
1.5 tablespoons of plain flour
1 heaped teaspoon ground almonds
1 heaped teaspoon ground flax and pumpkin seeds
1 heaped tablespoon of cocoa powder
3 (approx) tablespoons soy milk
1 nugget of frozen spinach (We could have had more).
Butter or margarine for cooking
Agave, maple syrup or honey.
Mix all the ingredients except for the butter and the syrup together. Fry gently in butter/margarine in a flat pan on a medium heat until the edges are cooked and some bubbles rise to the surface of the mixture then flip and cook the other side. Served dribbled with syrup.