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Simple nutty pancakes

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

  • Prep: 5 mins
    Cook: 5 mins
  • makes 4
  • Easy
  • makes 4
  • Easy
  • Calories 333
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 9
  • Protein 9
  • Fat 15
  • Fibre 2
  • Salt 0.6

Nutrition per serving

  • Calories 333
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 9
  • Protein 9
  • Fat 15
  • Fibre 2
  • Salt 0.6

Ingredients

  • 150g self-raising flour
  • ½ tsp baking powder
  • 1 large egg
  • 150ml milk
  • 2 tbsp agave syrup, plus extra to serve
  • 50g mixed nuts, chopped
  • 2 tbsp rapeseed oil, for frying

Method

  1. 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.

  2. 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.

  3. Serve with a drizzle of agave syrup and the remaining nuts for extra crunch.

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