When I was pregnant with Hettie, the Hyperemesis followed by a dislocated rib meant that my cooking went downhill. Food was basic and uninspired. I decided a needed some inspiration so booked a “Supercharged Immune Boosting Workshop” run by two mums who set up Cooking them Healthy. Not only did they offer delicious recipes which were packed with foods to nourish, they also had tips on cooking in advance to save time whilst delivering on taste.
The Breakfast Blueberry and Chia Pancakes are just such a recipe. They can be cooked when you want to eat them and also frozen and warmed up in the morning before the school run. They are so yummy I thought I’d share the recipe which is quick and easy to do.
150g White spelt flour
2 Free range eggs
Pinch of salt (optional)
150ml coconut milk (drinking coconut milk or from a can)
1 tsp of Baking powder
A mashed banana
1/2 tsp coconut oil, butter or ghee
A handful of blueberries (fresh or frozen – optional)
A handful of chia seeds (also optional but good for calcium)
A drizzle of honey or maple syrup
- Place the dry ingredients into a bowl and make a well in the centre. Then, add the eggs and mashed banana and gently stir to bring the flour in from around the sides until you have a thick paste.
- Gradually add in the coconut milk until you have a thick batter.
- Add in the chia seeds and blueberries and combine.
- Heat about 1/2 teaspoon of coconut oil in a non-stick frying pan and make little oval shaped pancakes (I used a large serving spoon and did one big “dollop” per pancake). They should puff up slightly when cooking.
- When bubbles start to appear around the edges of the pancakes (and a few in the centre), gently flip them over.
- Serve with a drizzle of honey or maple syrup, greek or coconut yogurt and compote.
You can find more recipes and book workshops on the Cooking them Healthy website here.