This recipe is super quick, as nutritious as a pancake can get and you can choose to make it dairy free and/or gluten free. Any version tastes good (we've tested them all).
Ingredients to make 6 small pancakes:
1 large egg (or 2 small eggs)
1 cup of wholemeal self raising flour (or, for a gluten free option, buckwheat flour plus a pinch of gluten free baking powder)
3/4 cup of almond milk (I think coconut milk would work really well too but I haven't tried this yet)
1 ripe banana, mashed (optional - adds sweetness but can do without and my children still eat these)
2 cups of blueberries (other berries also work well or mix them up) divided between two cups
Sprinkle of ground cinnamon (optional - just helps to balance blood sugars and adds flavour)
Put all the ingredients except 1 cup of blueberries into a food processor and blend until smooth. Then stir in the remaining cup of blueberries so that you have a few whole blueberries in your final pancakes.
Heat coconut oil (preferable) or butter in a saucepan and once melted add the pancake batter to make as round a shape as you can achieve (I'm not v good at this!). Cook for a few mins on each side until golden.
Either eat immediately or store in the fridge so that you have a treat ready for when the children get home from school or for a weekend breakfast.
I've teamed mine with orange infused mascarpone. You can also try natural yogurt or more berries.