Anytime Pancakes

Pancakes make a regular appearance in our house and this recipe is a dream because the girls love getting involved- in fact they know the recipe off by heart! The fruit provides some natural sweetness but you can always add a bit of honey or maple syrup! These also make great afternoon snacks or lunchbox fillers.

Makes 15 american pancakes

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1 cup flour ( plain or spelt or a combination)

1 cup milk (whatever you usually use)

1 egg, beaten

1 banana, mashed or 1 grated apple/pear

1/2 tsp bicarbonate of soda

1 tbsp honey, optional

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Whiz everything up in a blender and leave for 30minutes (or overnight if you have time). Heat a large frying pan or pancake griddle and once hot pour the batter onto the pan (about 2 tbsp per pancake) and cook until bubbles appear. Flip and cook for 1 minute or until golden. Remove and keep warm before serving with your choice of toppings.

Serve immediately with a good dose of honey + a squeeze of lemon or spread with our almond and cocoa 'nutella'. I also sometimes like to add a slice of apple on one side when cooking- sprinkling over a bit of cinnamon and then flipping- it looks so pretty and is delicious when drizzled with maple syrup.

Coconut & Pear Bircher

This is a fantastic super nutritious dairy free breakfast option that you can prepare the night before. I think the combination of the pear and coconut work wonderfully together but use apple if you prefer and if you don't have any mixed dried berries just use whatever dried fruit you have available. This recipe is also great if you are baby led weaning as the mixture can be baked and set into little muffin size cakes that tiny hands can pick up and explore- see method below.

Serves 2 adults and 1-2 small children

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100g porridge oats

400ml tin full fat coconut milk

50g mixed dried berries

30g desiccated coconut

1/2 pear, finely diced or grated

1 tbsp maple syrup

1/2 tsp vanilla paste, optional

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Place all the ingredients in a large airtight container and stir to combine. Leave overnight for the oats to absorb the flavours and serve topped with extra pear and a drizzle of maple syrup. 

for baby led weaning: preheat the oven to 160oC and grease a 12-hole muffin. Divide the mixture between 9 of the moulds (it won't make 12) and bake for 20 minutes. Remove and allow to cool completely before popping out. Keep whole, slice or cut into dice before storing in an airtight container for 5 days or freeze for up to 1 month.