We have gone a bit berry mad since going sugar free in this house. My son loves blueberries and eats them frozen. These pancakes are scrummy and very easy. They take no time at all to make but if you are short of time, as we all are nowadays, then I suggest you make them the night before. It’s a really quick recipe first thing in the morning.
Berries come in many shapes and sizes but all are an excellent source of fibre, vitamin C and potassium. All berries are low in fat and calories and contain compounds that might protect you from certain health conditions. Berries are exceptionally high in vitamin C, a nutrient that helps prevent infections and supports a healthy immune system.
For this recipe I am using Rude Health Almond Milk. We find this the best almond milk because it contains no chemical nasties. When there are no nasties in food it can have amazing results for the body. The health benefits of almond milk include the improvement of vision, weightloss, stronger bones and a strong and healthy heart. Almond milk can help strong muscles, maintain ideal blood pressure and maintain a properly functioning kidney.
Occassionally I make the mixture for these pancakes at the weekend and then I freeze any leftovers. I either make them all up and freeze them as whole pancakes or I just freeze the batter. It all depends on how much time I think I will have in the morning. These pancakes are delicious, very simple and can be an easy breakfast for a busy morning.
- Chopping board
- Sharp knife
- Mixing bowls x 2
- Whisk or electric whisk
- Stick blender
- Frying pan
- Fish slice
- Ice cream scoop
- Strawberries x 1 large handful (fresh or frozen)
- Blueberries x 1 large handful (fresh or frozen)
- Eggs x 2 large
- Rude Health Almond Milk x 200mls
- Gluten free oats or a gluten free flour x 200g
- Cinnamon x 1 tsp
- Vanilla powder x 1 pinch
- Baking powder x tsp
- Coconut oil
- Start by hulling the strawberries if using fresh, then set aside.
- Seperate the egg yolk from the whites.
- (Tip; you can do this by cracking the egg into a bowl and pulling out the yolk with your hand.)
- Then whisk the egg white until it is stiff.
- (You can turn the bowl upside down and it won’t fall out.)
- Next add the oats, milk, cinnamon, vanilla and baking powder to the egg yolks and stir together.
- Chop the strawberries into strips and add them along with the blueberries to the bowl.
- Mash the ingredients together with the stick blender.
- It does not have to be a smooth consistency, it can have bits of fruit in it depending on how you like them.
- Finally add the coconut oil to a preheated pan.
- Spread the oil evenly using the brush.
- Scoop up the pancake mixture and put in the pan.
- Wait until the pancake looks like it’s cooking around the outside and then flip over.
- Continue to do this until all the pancake mixture is cooked.
- Serve with maple syprup or honey and a few berries for decoration.
When making the mixture up you could use any type of berries you want to. I am using strawberries because they are in season at the moment. The recipe would also be good with blackberries or a mixture of seasonal berries. Both frozen and fresh work really well too. However you make these delicious pancakes, we hope you enjoy!