A great breakfast for kids, packed with brain-boosting walnuts, oats, and blueberries. Its hard to go past Nigella’s banana and buttermilk pancakes for perfection, but as buttermilk is not often to hand, I came up with this. Besides I wanted something powerfully healthy for kids, as well as being delicious. As this uses self raising flour, I guess its strictly speaking more of a pikelet, but I’m sticking with pancake. The photo is the breakfast I made on my son’s 4th birthday.
This makes either 2 large or four small pancakes.
1/3 cup oats
1/3 cup self raising flour
1/4 cup walnuts, ground in a mortar and pestle
1/3 cup milk
1/3 cup frozen blueberries (use fresh if they are in season)
1 small egg
A few drops of vanilla extract (not essence – its fake)
Combine the flour, oats and walnuts in a bowl. Lightly beat the egg to combine, and mix with the milk, honey and vanilla. Stir into the flour mixture until combined. Gently stir in the blueberries.
Heat a non stick frypan and add a teaspoon of butter. When its foaming, pour in the pancake mixture. You can make one large one for sharing, or a few smaller ones.
Cook over a low-medium heat for about 3 minutes each side, until golden brown. They will burn quickly, so don’t leave the stove while you are cooking these. Add a little more butter when you flip over.
I like to serve this with vanilla yoghurt and a drizzle of honey.