Gluten-free pancakes your kids will love!

These pancakes (ok, they are really mini omelettes) are quick, easy and full of protein, vitamins, minerals and essential fatty acids – a brilliant start to the day!

Makes ~10 (serves 3-4)

Ingredients

4 eggsSeed mix

2 tbsp ground flax seed (or Omega-3 seed mix)

1/2 courgette finely grated and drained

Sweetcorn of 2 cobs or 1 1/2 cups, cooked

1tbsp coconut oil, or alternative

Lightly beat the eggs, add all ingredients and set aside for 5-10 minutes to thicken-up. Heat the oil in a large frying pan. Transfer one tablespoon-full of the egg mixture at a time to the hot oil (about 10). Cook on a medium-high heat for 5 minutes, or until you are able to flip them and cook the other side until brown.

Enjoy immediately!

 

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