These mini pancakes are the perfect warm snack to fill hungry after-school tummies. Kids will love choosing which flavours they want.
Busy afternoons packed with school pick-ups, sports and play-dates need low maintenance snacks. You can make the pancake batter earlier in the day and leave it covered in the fridge, ready to drop into a hot pan as soon as you get home.
- 130g brown rice flour
- 1tsp baking powder
- 2 eggs
- 150ml milk
- 2 tbsp yoghurt
- Your choice of flavours (cheese, peanut butter, banana, dried fruit)
- A little butter or oil for frying
These pancake bites are made with brown rice flour which is high in fibre, protein, iron and B vitamins. It’s also high in the mineral manganese, which is important for growing bones. Using rice flour means the pancakes are gluten free but if you prefer to use wheat flour then you can swap this in equal measures in the recipe.
In a jug measure out the milk and add the eggs and yoghurt. Beat these together. If you are making banana pancakes - add in one mashed banana to this mix too. Combine the flour and baking powder in your mixing bowl and then whisk in the wet ingredients. The mix should be thicker than normal pancake mix.
When you are ready to cook, heat some butter in a frying pan to medium heat and drop a spoonful of mix in the middle. Be sure to give the mix a good stir before each pancake. If you are going for cheesy pancake bites, sprinkle the grated cheese and raisins on top while it’s cooking. Flip them over when you see small bubbles and holes appear in the surface. If you’re going for peanut or honey - just cook them plain and spread on top.