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Creating A Healthy Breakfast

I’m not a big fan of breakfast – it’s the Greek in me – we wait until mid morning before eating anything. I recognise this may not be great for my metabolism but seriously, I can’t imagine munching on anything before 10am!

What I do enjoy each morning though is to boil the kettle and pour myself some hot water with a wedge of lemon and occasionally a slither of ginger thrown in. I’ve been doing this for a couple of decades now and enjoy the ritual. And when I’m out, I grab a pot of lemongrass & ginger tea – not in teabags but using fresh ingredients! It’s the best.

But on rare occasions, I’d love to make myself a stack of pancakes and indulge. So I’ve been on the hunt for a healthy version of pancakes I can still enjoy and not feel ‘blah’ afterwards.

On my bucket list was to bite into a stack of pancakes. You know those ones that appear on social media so fluffy you can see the puffiness in them, the toppings dripping down the side and really for me, all that cream and sauce has kept me away from them.

Until now.

The recipe includes Gluten Free, Dairy Free & Vegan options. I used buckwheat my second time round and found they were fabulous! Give it a try and let me know how you go!

Uhm … I’m hungry now …

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