I found pancakes one of the easier breakfast foods to eat so I've removed the refined sugar and replaced it with maple syrup. Also, make sure your milk is whole milk and your fat is butter, rather than margarine or oil. This will ensure you're getting natural, high fat, fresh ingredients. You can also add fresh fruits once cooked for added vitamins, the least fibrous the fruit the better as they're easier to swallow.
Ingredients
135g wholemeal flour
1 tsp baking powder
1 tbsp maple syrup
130ml whole milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
Method
1. Sift the flour and baking powder into a large bowl. In a separate bowl or jug, lightly whisk together the milk, maple syrup and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and whisk until you have a smooth batter.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
4. Repeat until all the batter is used up. This recipe will make quite a few pancakes so you can keep the pancakes warm in a low-temp oven, but they defo taste best fresh!