Stephen Mangan's easy breakfast pancakes are great for getting kids into cooking, and they're healthier with the addition of agave syrup rather than sugar, and chopped mixed nuts
Nutrition and extra info
- Easily doubled
- Vegetarian
Nutrition: per pancake
- kcal333
- fat15g
- saturates2g
- carbs39g
- sugars9g
- fibre2g
- protein9g
- salt0.6g
Ingredients
- 150g self-raising flour
- ½ tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 large egg
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 150ml milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp agave syrup, plus extra to serve
Agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 50g mixed nuts, chopped
- 2 tbsp rapeseed oil, for frying
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Method
Tip the flour and baking powder into a large bowl with a pinch of salt. Make a well in the centre, then add the egg, milk and syrup. Whisk until smooth, then fold in half the nuts.
Heat 1 tbsp oil in a large, non-stick frying pan over a medium-high heat. Spoon two ladles of the mixture into the pan and cook for 1 min each side. Repeat to make two more.
Serve with a drizzle of agave syrup and the remaining nuts for extra crunch.
Comments, questions and tips