Pancakes are the ultimate family-friendly breakfast. They’re quick to make, everyone loves them, and you can make so many different variations, no-one will ever get sick of them!
So having a good pancake recipe up your sleeve is invaluable. This is mine.
These quantities make about 8 medium-sized pancakes, so double-batch if you need to. I usually make a double batch, cook enough for breakfast, and then cook the rest as smaller pikelets to freeze for lunchboxes. You’ll always find some version of these in my freezer stash.
1 cup spelt flour (white or wholemeal)
2 tsp baking powder
1 cup milk (dairy or plant-based)
- Whisk the ingredients together in a mixing bowl or jug.
- Heat a pan over medium heat. Grease with a little butter (or coconut oil for dairy free).
- Drop ¼ cup measures of the mix into the pan (or use tablespoon for lunchbox pikelets) and cook on one side until bubbles form.
- Flip and cook on the other side for another minute or so until golden.
Cook as is, or twist it by adding up to a cup of any of the following:
- Grated apple
- Mashed banana
- Mashed sweet potato or pumpkin
- Frozen berries
Some other tasty additions:
- Choc chips
- Spices such as cinnamon, ginger and nutmeg (especially good with pumpkin or sweet potato)
Serve with your favourite toppings:
- Nut butter
- Maple syrup or honey
- Fresh or stewed fruit
- Yoghurt or ricotta
- Sprinkled with chopped nuts, chia seeds or LSA mix