Wholemeal Sweetcorn Pancakes
Wholemeal savoury pancakes are brilliant for any-meal. Children love pancakes so it can be a way to add extra ingredients into their diets, in this case sweetcorn. You could also try frozen peas, or a little grated courgette, and so on. These wholemeal pancakes are hearty and filling, I blend half of the sweetcorn into the batter and then add the remaining half whole, to create texture. For some children who are very sensitive to texture you can choose to blend all the sweetcorn, so the end result is smoother to taste.
195g salt-free tinned sweetcorn, drained (x1 small can)
50g wholemeal flour (you can use plain white flour if you prefer)
½ teaspoon baking powder
1 organic egg
50ml milk, dairy or non-dairy
1 tablespoon rapeseed oil, for cooking
Divide the sweetcorn mix into two. Add ½ the sweetcorn to a blender, with the flour, baking powder, egg and milk. Blend until smooth. Add the remaining whole sweetcorn kernels to the pancake mix and combine with a spatula. Pour the mix into a jug (then you can pour the pancake mix directly into the frying pan).
Next take a frying pan and place over a medium heat. Brush the surface of the frying pan with a little oil. Pour out small pancakes into the pan, roughly 1 tablespoon of the batter per pancake. Once bubbles appear on the surface of the pancakes, they are ready to turn. Then cook on the other side. Cook in batches and remove to kitchen paper to drain. Serve with chopped avocado, halved cherry tomatoes and a dollop of natural yogurt