Welcome spring with my go-to gluten-free protein pancakes

Spring invites us to refresh familiar routines. My current breakfast favourite is a stack of gluten-free protein pancakes: colourful, satisfying and made from ordinary ingredients.

Why begin the day with a balanced meal?

A breakfast containing protein, fats, fibre and carbohydrates can feel steadier and more sustaining than one built mainly around quick sugars. Colour also naturally encourages a wider variety of plant foods.

Ingredients

• 4 free-range eggs
• 1 ripe banana
• 1 small sweet potato
• 100 g zucchini
• 50 g spinach
• A handful of pumpkin seeds
• 60 g buckwheat flour
• 50 g almond flour
• ½ teaspoon vanilla powder
• 1 teaspoon Ceylon cinnamon

Preparation

• Blend the zucchini and sweet potato.
• Mix in the eggs, spinach, flours and spices until smooth.
• Cook on a preheated skillet until each side is golden brown.
• Serve with the toppings you enjoy.

I hope this recipe brings a little spring joy and nourishment to your morning.