Healthy Cooking for Your Kids ~ Almond and Sultana Pancakes with Raspberries

      Here's a super simple way to start your day. (Hey, it rhymes.) Pancakes! One of the most common foods served for breakfast. There's chocolate chip, blueberry, and probably some others I've never heard of. But, this one's going to be extra good. Why? Because its from Healthy Cooking for Your Kids of course!

Almond and Sultana Pancakes with Raspberries

Ingredients:

25g unsalted butter

1 large egg

300ml butter milk

1/2 tsp vanilla extract

75g white plain flour

50g wholemeal plain flour

1 tsp bicarbonate of soda

25g ground almonds

75g sultans

2 tsp vegetable oil

150g fresh raspberries

50g toasted flaked almonds

How to Make

Melt the butter in a small saucepan over a low heat. Whisk the egg, buttermilk and vanilla extract together in a bowl, add the melted butter and stir to combine. In a separate bowl, mix the flours, bicarbonate of soda and ground almonds together and then stir in the egg mixture and sultans. Heat half the oil in a large, non-stick frying and drop in 3-4 separate tablespoons of the batter-each will make a 4-inch pancake, so don't overcrowd the pan. Cook for two minutes on each side, then remove from the pan and keep warm in a low oven while you cook the remaining pancakes. Use the remaining oil to do this. Serve warm with the raspberries, scattered with the toasted almonds.

I think children are like pancakes.

You sort of ruin the first one,

and you get better at it the second time around.

~ Kelly Ripa

      Soak it in some super-sweet maple syrup, top it with a load of whip-cream, and your all set! Don't hesitate in having a second serving. Look forward to more recipes from Healthy Cooking for Your Kids.