Banana Cinnamon Pancakes
I’m always thinking about ways to boost the nutritional value of the food my kids already love … cue pancakes!
Most kids love pancakes for breakfast and they are super handy to pop into lunchboxes for a healthy treat.
The standard pancakes I make my kids use low- gluten flour, good quality eggs, milk and butter, which are all full of wonderful goodness.
As an experiment, I decided to add in some extra protein/good fats/healthy carbs in the form of ‘seed-meal’ (my term for ground-up seeds). Adding in some ripe banana (plus cinnamon!) proves to be a great way to reduce the amount of sweetener required, whilst boosting that all important tryptohphan which helps to keep their spirits up for the day! My 9yr old daughter just adores these pancakes and even rates them as one of her rare 10 out of 10s!
To save time, you can even make this mixture the night before, ready to be turned into these tasty little delights in the morning.
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1 cup spelt flour
- 1 cup buckwheat flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 2 tablespoons raw honey (optional)
- 1-2 cups milk (we do 1 cup because we like a nice thick pancake)
- 2 eggs, lightly beaten
- 2-3 medium ripe bananas, mashed
- Process seeds in a food processor until they resemble fine crumbs
- In a bowl mix the mix the seeds, flour, baking powder and cinnamon
- In a separate bowl mix honey, milk, eggs and bananas
- Add wet ingredients to the dry ingredients
- Pop a medium frypan on medium heat and melt some butter or coconut oil (I like using a mix of both)
- Ladle in the pancake mixture and flip once sizzling
- Serve on it's own, in lunchboxes or with some whipped cream and berries.