When we were kids my dad used to whip up a batch of pancake batter and keep it in a jug in the fridge for afternoon snacks after school – slightly more healthy than chips or other packaged things that kids eat. I have taken dad’s basic recipe and added a healthy twist.

Method

1. Sift flours into a bowl. Add sugar and make a well in the centre of the flour.
2. Add then egg to the well and a little milk and incorporate the flour gradually, adding more milk as needed until a batter of pouring consistency is achieved. For a slightly cheaper version, use half milk and half water.
3. Fry pancakes in a little butter until golden. Serve with your favourite toppings.

This is enough batter to give 2 generous servings.

The buckwheat and the wholemeal flours give the pancakes a lovely flavour. I find regular pancakes bland now in comparison. If you don’t have buckwheat flour, leave it out, but it is worth giving it a try. The wholemeal flour also makes these pancakes quite filling.

My favourite pancake topping is a dollop of Greek yoghurt, some sliced banana and sliced strawberries (and a few blueberries if I’m feeling particularly decadent), a scattering of linseeds and a drizzle of honey. Yum. A little pure maple syrup goes down a treat too!

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Make a big batch of this on a Sunday night for an easy and healthy breakfast all week. 

Admittedly, this may end up a bit more expensive than some mueslis on the supermarket shelf depending on what ingredients you like to add, but you control the ingredients and their quality and you can make it to exactly suit your own tastes.

Many mueslis in the shops include sugar and hydrogenated vegetable oil (trans fats!). A home made version is much healthier. Many recipes include butter or oil in the muesli, but I don’t find this necessary.

Using a combination of whole grains, nuts and seeds ensures that you are getting a complete protein from your breakfast cereal, giving you energy for longer. This is a basic recipe – add and adjust as you like.

Method

1. Preheat oven to 170C (325F)
2. Combine grains, seeds and nuts and drizzle with enough honey to lightly coat evenly.
3. Spread mixture evenly over a baking tray and bake for about 20 minutes or until lightly brown, stirring every five minutes or so and being careful not to burn the mixture.
4. Allow to cool and stir in dried fruit. Store in an airtight container at room temperature for up to 1 month.

You can use whatever ingredients that you like with this recipe, try substituting for different types of grains, nuts, fruit and seeds. Add shredded coconut, but be carful it doesn’t burn when cooking.

I like to add linseeds and puffed millet after the cereal has cooked. Dates, figs and pecan nuts make a nice combination.

Serve with milk or try a dollop of yoghurt and some fresh fruit.

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1. In a container with a lid, mix together oats, juice, yoghurt and sultanas and place in the fridge overnight. (This makes the sultanas swell and become juicy. Add them later if you prefer them dry.)
2. Add remaining ingredients before serving. Except for fresh fruit, I usually just add everything else the next morning. Seeds and dried fruit will go a bit soggy by the end of the week, so if you prefer, add them separately every day.
3. The variety is limited to your taste, imagination and the season. Try a combination of nuts, seeds, dried fruit and fresh seasonal fruit. The yoghurt that you choose will also change the taste of the muesli. Try a drizzle of honey for sweetness, grated coconut or tinned fruit.

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