With winter on the way a recipe of healthy and filling mini pancakes using all the best ingredients is just what's needed. Serve up lots of mini pancakes, golden brown, ready to be topped with your favourite topping, sauce, icecream or fresh fruit.
For extra flavour you could add raw or palm sugar, cinnamon or other favourite spices.
The mini pancakes are a little more moist in the middle than your regular pancake and therefore really filling and as much a pudding as a quick snack.
Preparation Time: 5 minutes
Cooking Time: 10 - 20 minutes
Makes: 5 - 6 servings (but depends on how many pieces per person).
Ingredients 2 tablespoons of yoghurt
1 cup of flaxseed (linseed meal)
2 tablespoons of gluten free flour (plain or self raising)
1 cup milk
Pre heat a non stick (preferably) fry pan on an even heat.
Mix all ingredients in a bowl. Use a fork to get plenty of air into the mixture.
Place spoonfuls of the mixture in the pan and cook on a regular even heat.
Cook until golden brown and then flip to cook on the other side.
Remove from the pan and serve immediately with your favourite topping, sauce or fresh fruit. For us this time, we served the mini pancakes with yoghurt and frozen berries.