Apart from providing us with energy, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre. The body needs these essential nutrients and research shows that if these are missed at breakfast, they are less likely to be compensated for later in the day.What’s better than a hot, warm stack of pancakes to start the day off with? A favorite of adults and kids alike, nothing feels cozy like a fresh batch of pancakes, preferably with a couple hot cups of coffee or a glass of fresh juice. If you’re tired of your bowl of typical bowl of oatmeal or cereal, these pancakes are a delicious treat to enjoy .
Adapted from The New York Times Cookbook, these pancakes are fluffy on the interior and crispy on the exterior. These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. You can easily cook these pancakes by dolloping the batter onto a hot griddle or heavy based pan.
Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red.I wonder what is so special about these Strawberries that make them so desirable. Is it the delicious smell, the taste, beautiful rich red color? I don’t know the reason but they sure make me feel special. With a Pancake cravings so high, I decided to make these Strawberry filled Pancakes for my breakfast. The strawberries, along with the melted butter, give these pancakes that little something extra. So much so that you don’t even need toppings except for some delicious honey .
While most pancake recipes do call for eggs, it is possible to make delicious pancakes without them also. This is an easy to make recipe with goodness of fruits.