My kids love pancakes and I always use a recipe from Anna Jones’ cookbook a ‘A modern way to cook’ – with the addition of spinach, my kids love green pancakes! This weekend I didn’t have the ingredients I needed so I created these pancakes inspired by Anna’s recipe.
1 cup of oats
1/2 cup of almonds
1/2 cup of raspberries
1/2 a banana (more if you want them sweeter)
1 cup of almond milk (or milk of your choice)
Pistachios or sunflower seeds (optional)
- Place the oats in a food processor and blitz until they’re a bit finer.
- Add the almonds and blitz again.
- Then add the raspberries, banana and almond milk and blitz until smooth but still thick enough to make American style pancakes.
- Heat some coconut oil in pan and heat gently.
- Once the pan is hot use a ladle to add the mixture to the pan, I have a large pan and do about 3 at a time (add a bit more coconut oil each time you do a new batch).
- When you start to see them bubbling on top, flip them over – they should be golden on each side.
- Serve with yoghurt of your choice, some extra raspberries and pistachios or sunflower seeds.
These pancakes can take some practice to flip them! You’re looking for pancakes the size of American style pancakes. Usually the second batch of pancakes are better than the first (and easier to flip), not sure why that happens but it does!
Use a spatula to flip your pancakes.
‘Look after yourself first and then you’ll have the energy for everything else’
Nicky is a registered nutritional therapist who takes an integrative approach that works on both the body and the mind. She’s passionate about teaching women (and Mums) to look after themselves first, so that they can be there for their children and have the energy for whatever life has in store.
Nicky qualified from The Institute for Optimum Nutrition in 2009 and is registered with The British Association for Nutrition and Lifestyle Medicine (BANT), and the Complementary & Natural Healthcare Council (CNHC).