Albeit chaotic, I morbidly enjoy term time, week-day breakfasts at home. It’s the only meal we have together as a family at home and although it can take much energy sometimes, I like to make it extra special for everyone. I lay out the table, light out candles and often have calm music in the background (possibly as a strategy to quiet down the sibling rivalry). I like our kids to go to school in the morning feeling fulfilled and worthy and, following my Syrian grandma’s feeding initiatives, the kitchen provides the a good base to do so, acknowledging, as a good the good psychotherapist I believe I am, all the associated metaphors.
This baked pancake is proving to be a favourite, specially when time is limited and we can’t do them in the more traditional way. The little ones ‘frost’ them with cream cheese whilst we like them with avocado or sauté mushrooms on the side. Enjoy!
Ingredients
1 cup almond flour
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cottage cheese or ricotta
2 eggs
2 tbsp maple syrup or honey
1 cup of milk of your choice
1/2 cup of cheddar cheese.
2 Tbsp olive oil or melted butter
Method
Preheat the oven to 180C.
Line a baking tray with parchment paper and set aside.
In a bowl, mix all the ingredients but the cheese. Pour in the baking tray, top with the cheddar cheese and bake in the preheated oven for approximately 20-25min. Cut and serve. Enjoy!
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