Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15-20 pancakes
My daughters' favourite start to the day are pancakes. that said I'm yet to find someone who doesn't like these lovely golden frisbees smothered in honey and a good squeeze of lemon.
  • 220g/8oz plain unrefined flour (is use wholemeal or brown rice)
  • pinch sea salt
  • 4 large free range eggs
  • 400ml/14 fl oz almond/soya milk
  • 150ml/6 fl oz water
  • 100g/4oz organic butter, diced into small cubes (optional, for super healthy pancakes you can omit the butter from the recipe and use coconut oil for frying.)
  1. Sift the flour into a large mixing bowl add the salt
  2. Make a well i the middle and add the eggs
  3. Whisk in the eggs, ideally with an electric hand whisk, scrape all the mixture from the sides and base of the bowl to ensure it is all incorporated.
  4. You will quickly get a thick paste at this stage continue to whisk and add the milk it small quantities followed by the water, until you have a smooth batter
  5. Melt 1 or 2 cubes of butter in a pancake pan (they really make a difference) on a high heat, once melted reduce the heat to medium and spoon ½ a ladle of the batter into the pan.
  6. The pancake should take only 30 seconds or so to cook then using a palette knife or fish slice flip the pancake over give the underside another 15 seconds then slide onto a warm waiting plate.
  7. Continue until all your pancake batter is used, stacking the pancakes one on top of the other
  8. Serve at once with plenty of lemon wedges, raw honey, organic maple syrup, xylitol/stevia and some fresh berries.
Recipe by HEALTHY-CHEF at