We all know that breakfast is the most important meal of the day and the morning rush to get the kids out of bed, make breakfast, do lunches, get kids dressed and bags packed means that houses are typically manic first thing in the morning.
Our house is no different and throw into the mix two kids that are not fans of eating early in the morning and our morning routine can often be thrown into disarray.
Like my lunchbox concept of cooking in bulk, on the weekend I often make things for breakfast that I hope will entice the twins to eat breakfast, but is also a quick for me to prepare.
These breakfast pancakes are a MAJOR hit in our house. Everyone including the adults eat and love them. Whether you eat them on their own, with a piece of grain toast or as a breakfast wrap they are delicious and kick start off your day on the correct foot.
I sneakily call them pancakes because lets face it that sounds way better to a kid than a fritter!
I make a batch on a Sunday and then place them in a Tupperware container and we reheat them on a sandwich grill of a morning for 3-4 minutes and breakfast is then served! They will last 2-3 days in the fridge and they can also be frozen.
Next year my duo will be doing swimming in the morning before school and I know that they will be perfect post swimming breakfast that is easy to eat in the car on the way to school.
Today they featured in our lunchbox because you guessed it, it was a non breakfast eating morning except for some fruit and yogurt and I knew by first break they would be hungry and a high protein morning tea would be needed!
For those of you who need a high fat diet for your kids for medical reasons, this is the perfect recipe for you! Replace the flour with half the quantity of coconut flour, add some cream with the milk and wrap it in a tortilla wrap with some extra cheese and grill it on a sandwich press and you have filled your requirements for the morning.
Prep 15 min // Cook 5 min
1/2 cup milk
1 cup plain flour (or substitute for 1/2 cup of coconut flour)
1/4 cup corn kernels
1/2 avocado diced
4 cherry tomatoes
1/4 cup mushrooms
1/2 cup grated cheese
4 rashes bacon (omit for vegetarian pancakes)
2 spring onions
2 tsp minced garlic
1 tbs fresh chives
1/4 cup spinach leaves chopped
Salt and Pepper to season
Olive oil to cook
Add mushrooms, onion and bacon to the bowl and chop 3 sec/sp6 and set aside.
Add spinach, chives and tomatoes to the bowl and chop 3sec/sp4 and set aside with the other vegetables.
Add eggs and milk to the bowl and season well with salt and pepper and mix 10sec/sp4.
Finely dice the avocado and add all ingredients to the bowl except the olive oil and mix 10sec/sp4/reverse. Scrape down sides and repeat until mixed through.
Heat oil on fry pan and cook pancakes in batches 3 minutes each side and then remove from pan.
NON THERMOMIX METHOD
Dice all ingredients finely and set aside.
In a bowl add the eggs and milk and season well with salt and pepper and whisk until combined.
Add all remaining ingredients except for the olive oil and mix gently through with a wooden spoon until combined.
Heat olive oil in a fry pan and cook the pancakes in batches 3 minutes each side and then remove from the pan.