Pancake sandwiches? Here’s an exciting way of getting more fibre and wholegrains into your day with these tasty little morsels, just great for school snacks or afternoon treats. Bear in mind that you can make the pancakes earlier and put them into a airtight container and assemble when needed.
My favorite is the banana, tahini & maple combo but the strawberries, sweet ricotta & cinnamon one is also pretty awesome. Get yourself a collection of different shape cutters and come up with your own themes. There’s nothing like a fun shape to make food more interesting for fussy eaters.
Ingredients: Makes 12-16 mini pancakes
- 2 cups spelt self raising flour
- 1 big tablespoon psyllium husk
- 1 cup of muesli
- 1 egg
- 1 1/2 cups A2 full cream milk
- 2 teaspoons a light flavoured olive oil
- dash of vanilla essence
- extra oil to cook pancakes – coconut or olive oil are good options
- Shape cutters – stars and hearts
- 100% Maple syrup -organic or honey
- unhulled tahini (sesame seed paste)
- Make up a regular pancake mix and add a cup of your favorite muesli. Stir in well and let rest for a few minutes.
- Heat up pan with a little oil and make small shaped pikelets. Proceed to use up all the mixture and place cooked pancakes on a board ready to be cut into shapes.
- Slice up banana and arrange on one side and spread tahini on the other. Then drizzle with a little syrup or honey.