Looking for a healthy breakfast recipe to satisfy the whole family's sweet tooth? Accredited Nutritionist Faye James, author of The Long Life Plan, suggests making these pancakes, which have hidden veggies in them and are gluten, dairy and refined sugar free.
They're also packed with protein, as they're made with almond meal instead of flour, plus the blueberries are one of our favourite superfoods - tiny but mighty, these little berries are seriously good for you. One large study linked them to reduced risk of heart disease, plus they contain an impressive amount of antioxidants to fight disease.
Pumpkin & blueberry pancakes
1⁄4 cup pumpkin, cooked and puréed
3 tablespoons almond milk
3 eggs
1 tablespoon vanilla bean extract
1 cup of almond meal
1 teaspoon cinnamon
Pinch of nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
Coconut yoghurt and blueberries, to serve
1 tablespoon of maple syrup to serve
METHOD: Place all the dry ingredients together, add wet ingredients and whisk until smooth. Heat the pan, add a little coconut oil and place a blob of pancake mixture in the middle. Cook until the pancake starts to bubble and rise before turning over. Serve with coconut yoghurt and fresh blueberries. Drizzle with maple syrup.
*For a vegan version, simply replace one egg with one tablespoon of water with 1 tablespoon of flax.
Follow Faye on Instagram & Facebook at @fayecelinejames. Click here to visit her website.
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