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Variations on a theme - it's pancakes again ...

I am off today. It's Sunday and I very often work, but today I'm free and I am making my ideal Brunch - pancakes. There are many ways to fool around with this staple - make them thin and crepe like, thick and American stack-like or what I do, which is somewhere in the middle. You can use different flours - this is wholemeal, but I've had quinoa flour, coconut, oat, gluten-free and back in the '60's when our Mom was a bit of a hippie - buckwheat. All good, though the coconut needs work!

I also add chia seeds (I add chia to porridge, coconut milk and all sorts of unexpected dishes) and I know it adds some extra texture and goodness, I tried to make these as tasty yet as healthy as possible and because of this, there is no milk, but I do add vanilla to the water for flavour. Greek yogurt works well with this too and adds protein to the dish.

You can get 6 medium sized pancakes out of this mix - the whole dish (incl maple syrup & pecans) comes in at about 333 calories each.


Pancake Mix

  • 1 cup w/m self-raising flour

  • 1 tbsp chia seeds

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 organic eggs

  • 1 cup water with 1 tsp vanilla essence

  • 1 tbsp butter (for greasing the pan)

  • 1 chopped banana

  • 1/4 cup toasted pecans

  • 150 g blueberries

  • Maple Syrup

Mix dry ingredients together, then add the wet, using a whisk to thoroughly mix together

Melt the butter in the pan and when foaming pour the excess into your mix - this cures your pan for the easy cooking of your pancakes - you should be able to flip them after turning once! Turn once the edges start bubbling.

Stack your pancakes with a layer of blueberries, banana & pecans. Finish with a good amount of maple syrup - this is a breakfast that will set you up for the day.

Serves 3



Shop local and try to use seasonal ingredients - they will be freshest and most economical



Buy the best you can afford - even if it means making do with less.



Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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