Sunday morning and it's pancake time! These apple cinnamon pancakes are quick and easy to make. Simply grate an apple and use a basic pancake mix and you have a delicious way to start the morning. The kids love eating anything with their hands and this is a nice way to add some more fruit to their diets. My daughter loves her sprinkles so a few sprinkles made their way into a batch. Next time I might try using wholemeal flour instead of white to make it more healthy. Or even add some chia seeds to add some extra protein. Either way it's easy to modify this as you like. We like eating these plain but if you like it's also gorgeous with maple syrup or your child's favourite jam! Enjoy!

Apple and Cinnamon Pancakes
Apple and Cinnamon pancakes

 

Ingredients

  • 2 medium granny smith apples (approx 180g when grated)
  • 250g self raising flour
  • 1/4 tsp bicarbonate of soda
  • 2 Tbsp raw sugar
  • 1/2 tsp cinnamon ground
  • 1 egg
  • 1 cup milk
  • 2 tsp vanilla extract

Method

  • Grate apples
  • Place flour, bicarb, sugar and cinnamon in a bowl, whisk to combine.
  • Add the grated apples, mix to combine and make a well in the centre
  • In a separate bowl add milk, egg, vanilla and whisk to combine
  • Add the wet ingredients to the flour mixture and mix until just combined. Do not overmix. The batter will be lumpy
  • Preheat a frying pan to medium/low heat and add a dollop of butter
  • Swirl butter in pan until melted and then add scoops of the batter to the pan. I use a small icecream scoop to stop it getting too messy!
  • When the pancakes have a few bubbles on top, flip over and press down a little to ensure they cook through evenly. It is a delicate balance as you don't want them too high as they won't cook through the middle, especially if you have the heat on too high
  • Serve warm or allow to cool as you please. Enjoy :)

 

So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.

Breakfast Muffins
Pear, Raspberry and Oat Muffins


Ingredients

  • 2 medium pears (around 220g when chopped into little cubes)
  • 160g frozen raspberries
  • 400g Greek Yoghurt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 60g rolled oats
  • 150g plain wholemeal flour
  • 150g plain flour
  • 3 tsp baking powder
  • 120g raw caster sugar
  • 40g white chia seeds

Method

  • Preheat oven to 180 degC fan forced
  • Line muffin tins with paper cases and/or spray with olive oil spray
  • Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
  • Mix dry ingredients to combine and make a well in the centre
  • In a separate bowl whisk together eggs, yoghurt, milk and olive oil
  • Add the egg mixture to the dry ingredients and fold together until just combined
  • Add the pears and raspberries and fold until just mixed together
  • Using an icecream scoop, scoop out the mixture into the tins
  • Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
  • Leave to cool in the tin for 5 minutes before turning out.