It’s national #breakfastweek this week so to join in the fun, we’ll be posting your favourite breakfast recipes. We’re starting simply with the breakfast pancakes:
150ml organic milk
squeeze lemon juice
110g organic spelt flour (we love Doves)
1 tsp bicarbonate of soda
1 tbsp organic rapeseed oil
1 tbsp agave syrup
1 large egg
Mix the lemon juice with the milk to sour it and leave to one side.
Measure out the remaining ingredients into a large jug, add the soured milk and whisk into a smooth batter.
Heat a non stick frying pan and lightly grease with a dob of butter on kitchen roll.
Pour out batter into pancakes approx. 10cm across – I tend to cook 4 at a time. When bubbles have stopped appearing in the batter, it’s time to turn them over using a palette knife. They will only need 30 seconds on the second side.
Serve on a warmed plate with fresh fruit and agave syrup / butter and home-made jam / almond butter and chocolate spread / banana and creamy yogurt – be as good or as naughty as you like!