Wednesday is the one day of the week we don’t have to be anywhere at a certain time. We take things slow and I make sure I sit and talk and play with the kids as they seek my attention. I’m being mindful to enjoy these slow Wednesdays because come next year I’ll have a preppy on my hands and there will be somewhere to be every week day.
One of the things I like to do on a Wednesday (sometimes) is make a special breakfast. This week I put the call out if anyone was interested in having pancakes (more pikelets but we call them pancakes because FUN!) to which I received two very enthusiastic replies of “YES!” This was closely followed by, “can we please have normal ones?” And I said, “yes.” *I just lied to my kids – side eyes*
Pancakes are treated with a huge amount of suspicion in our household. My four year old is well aware that I like to make things healthy and sometimes her pancakes are corrupted, for example they might have slices of banana cooked into them or carry a purple hue from having blueberries whazzed into them. This makes for a rather disagreeable and disappointed child.
Her favourite pancakes are ones made with leftover sourdough starter which I freestyle, or Pip’s pancakes, the recipe for which is in her excellent book Craft for the Soul or you can find it here on her blog.
Through trial and error I have found a pancake recipe that the children are happy to eat and which I am happy to eat and also give to the bebe. They are also good for freezing and can be defrosted from frozen in the toaster – life hack right there folks.
The recipe I use is Jamie Oliver’s Strawberry buckwheat pancakes but as always, I have changed it to suit my pantry and needs. I don’t put sliced strawbs into them but you absolutely should if you are into that. Ready to trick your children? Here we go!
What you need to make about 18 pikelet sized “pancakes”:
- 300ml almond milk – I used coconut milk because we had that and I like it. You could use whatever milk you want.
- 1 teaspoon vanilla extract
- 75 g blanched almonds – my almonds were raw – I reckon you could use cashews as well but I would err away from using seeds to make them lunchbox friendly. I think I’d be disappointed if seeds were used – the texture is not the same when you replace nuts with seeds is it? But please do let me know if you do use seeds and how it goes.
- 100 g buckwheat flour
- 100 g rice flour – none of this in the pantry so I used SR flour and I think they rose lovely as a result.
- 2 level teaspoons baking powder – upon reflection, because I used SR flour I probably could have omitted this or just put 1 tsp in
- 1 ripe banana
- olive oil – or coconut oil or butter – my girls prefer their pancakes cooked in the two alternatives I’ve listed.
What you need to do:
- Put all the stuff above (except the oil or butter) in a blender and blend it up. I have one of those fancy thermomix contraptions so it deals with the raw almonds pretty easily. It will look a bit like this when you’re done (the specks are almond skin and you couldn’t feel it in the texture once cooked:
- Get a pan nice and hot and put your oil or butter in there and swirl it around.
- Now I make mine small because my children are small and have teeny tiny hands. You could make yours much more substantial, adultier size.
- When you see the bubbles and a nice seal around the edge, flip and give it a minute or two and flip him onto a cooling rack.
The girls had theirs with honey and the baby had hers plain. I had one with maple syrup, another with peanut paste and apple slices and the third with natural yogurt, apple slices and honey. The last one was most definitely my favourite – two ticks!
If you make these and change one of the components let me know how you go please.