How To Make Healthy Pancakes
September 14, 2012
My family loves to have a treat on the weekends. My boys look forward to the weekend as it is uninterrupted time they get to spend with their dad. During the week Mr Fresh arrives home from work at the children’s bed time.
A slow start to the day with a filling breakfast is a great way to start the weekend (or finish it) and keep everyone happy until lunch time. A fluffy texture and sunny golden colour – who could resist?
At my local Farmers Market a couple of weeks ago I collected one of Spring Creek Organics tasty pumpkins. It was used as a side dish, in pasta, in a salad, pumpkin soup and two serves of these pancakes. I made them in size (eg: visualize pikelet size) rather than large pancake size.
Pumpkin is a vegetable so added to pancakes it has to healthy, right???
Maybe leave out the Maple Syrup and substitute with feta or yoghurt instead…
These pancakes also made a good kinder snack on their own the next day.
What is your favourite type of pancake?
Stay up to date with the latest by following Kyrstie on social media.