A great alternative to bread and as you’re in control of what goes in they can be no added salt and sugar free.
140g plain flour (use self raising flour for fluffier pancakes)
1 tsp baking powder
130ml/4½fl oz milk
1 large egg, lightly beaten
1/2 tsp dried basil
3-4 pieces of sundried tomatoes chopped into small pieces
1 tsp vegetable oil (or a spray oil to make an even lower fat version)
Mix the flour and baking powder in a large bowl. Make a dip in the middle and beat in the egg. Once fully combined add the milk a little at a time until it’s all mixed in and you have a smooth batter. Mix in the herbs and sundried tomato.
Let the batter stand for a few minutes (I usually put it in the fridge).
Heat a non-stick frying pan over a medium heat and add the oil. Add a ladle of the batter. Don’t worry about the batter seeming very thick as its meant to be like this 😀.
When the top of the pancake begins to bubble turn it over and cook until both sides are golden brown. The pancake should have risen to be about 1cm thick.
Repeat until all the batter is used up.
These are delicious served fresh and warm but also keep well in a sealed container for a few days.
These pancakes have made great packed lunch box fodder for the last couple of days. Yesterday we had them with mini frittatas (recipe to follow) cherry tomatoes and cucumber and today with steamed mushroom, yellow pepper and courgette (all steamed for 2 minutes in the microwave to make them easier for little mouths to manage) and battons of cheese.
These would be great for breakfast, brunch or lunch too. I fancy trying with some cream cheese and smoked salmon.
You can easily make different flavours by swapping the tomatoes and basil for other flavours eg dill, parsley or mixed herbs with olives or garlic or maybe some lemon yest and blueberries..! In fact I might try some with fruit in and will let you know how it goes.
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