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Healthy Pancakes The Kids Will Love Too!

Healthy Pancakes The Kids Will Love Too!

It's not often we can coax our kids into eating the healthy stuff - but with these amazing pancakes we might just get them on board. 
We've found the BEST healthy pancake recipes for you and they're quite easy to make too. 
Happy cooking mums!
Blueberry Pancakes with Cashew Mango Cream

2 eggs (room temperature)
2 tablespoons of virgin coconut oil or butter, melted
2-4 tablespoons of warm water
2 tablespoons of coconut flour
1.5 tablespoons of maple syrup
1 tiny sprinkle of salt
¼ teaspoon of baking powder
½ teaspoon or more of vanilla extract
1/2 cup of whole cashews (soaked for 6-7 hours in filtered warm water with sea salt, rinsed and drained)
30g dried mango soaked in ½ cup of filtered water
Wash the blueberries and allow them to dry. Melt the coconut oil or butter, on a low heat, in a non-stick pan and allow to cool. Meanwhile, beat the eggs, maple syrup, vanilla and salt in a mixing bowl until light and fluffy. Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil to make a batter. Add water a tablespoon at a time to get the right consistency. Use a spatula to redistribute any leftover coconut oil in the frying pan and on a medium heat add 2 tablespoons of the batter. Push five blueberries into the centre of the pancake and the blueberries will spread slowly as it cooks. After a couple of minutes check if you can loosen the pancake easily and carefully turn it over – it may need a little longer. After another minute or so the pancake is cooked and ready to serve. For the cashew mango cream, add the mango and the water it has been soaking in to a blender with the rinsed and drained cashews then blend until smooth. Add more water if desired.
Banana Pancakes
50g fine cornmeal
50g tapioca flour
½ teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
200g low fat natural yogurt
2 eggs
150g blueberries
1-2 tablespoons sunflower oil for frying

Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries. Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown. Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed. Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.

Buckwheat Pancakes
70g buckwheat flour
70g rice flour
1 tsp baking powder
½ tsp Himalayan pink salt
300ml brown Rice Milk
1 tbsp lemon juice
1 tbsp sunflower oil, plus extra for greasing
1 tbsp rice syrup
For the Compote
200g blackberries rinsed and drained
2 tsp water
1tbsp honey

Place the buckwheat flour, rice flour, baking powder and salt in a large bowl and mix well. Place the milk, lemon juice, sunflower oil and rice syrup in another bowl and mix well, then stir into the dry ingredients and mix gently until just combined, being careful not to overmix. Wipe a frying pan lightly with oil and heat over a medium heat. Place a poachette ring or pastry ring in the pan and ladle in 1 tablespoon of the pancake mixture. Cook until air bubbles start to appear on the surface of the pancake. Do not turn until this point. Remove the mould, turn the pancake and cook for about 1 minute on the other side, until set. To make the compote, place the ingredients in a pan over a low heat. Simmer for 10 minutes, stirring occasionally until the berries are lovely and soft. Blend the compote until smooth and drizzle over your pancakes.