Pancakes; much loved by most for a bit-of-a-treat breakfast. Pancakes are simple to make and making them from scratch, as opposed to the ready-made pancake mix from the store, is better for you in these pancakes contain 10 ingredients, one of those is salt, three from the fridge and the rest are pantry staples. Using wholewheat flour and adding rolled oats boosts the fiber content of the pancakes which can aid in keeping you more regular but also fuller longer. Add any topping of your choice; I prefer the standard butter and real maple syrup. For me, berries are the perfect addition to pancakes. I use frozen berries, and depending on the time of year, some fresh for a little decoration. I cook the frozen berries to make a compote which keeps in the fridge for 5 to 6 days or so. I will cook the whole batch of pancakes and, when cool, I store them between small squares of parchment paper in a resealable bag and freeze them. To reheat, simple pop one or two into the toasted for a couple of minutes and they’re ready to be eaten with your favorite toppings.
Note: to make a berry compote combine 2 cups of frozen berries, 2 tablespoons of monk fruit sugar and 1 tablespoon of lemon juice in a medium saucepan. Bring to a boil, reduce the heat to medium and simmer, uncovered, stirring occasionally for about 10 minutes or until thickened slightly. Serve now with the pancakes or spoon into a resealable container and let cool before adding it the lid. Store in the fridge 5 to 6 days.
