We’re firm believers in feeding the skin from the inside and outside. That’s why we’ve teamed up with expert nutritionist Kelly Vines, whose company Feed Me Healthy specialises in helping people tailor their diets to their body’s individual requirements.
We also believe that eating nutritionally well should never mean missing out. So Kelly’s first mission for us was to make everyone’s favourite February treat day as nutritious as it is delicious - Pancake Day!
Here’s two of Kelly’s favourite pancake recipes, one more traditionally made with buckwheat flour, and one made with delicious sweet potato, so everyone can have flipping fun this February and beyond.
Buckwheat pancakes with berry sauce
Benefits: An antioxidant rich breakfast great for the skin and high in fibre plus the lemon juice is alkalising to the body.
Ingredients (4-6 servings):
- 175g (6oz) fresh berries
- 225g (8oz) organic buckwheat flour
- 1 tsp baking powder
- 1 large egg
- Lemon (juice to serve)
- 1/2 tsp ground cinnamon
- A pinch of salt
- 275ml (9.5 fl.oz.) rice/oat/coconut milk
- 1 tbsp coconut oil to coat pan
1. Blend berries and strain through a sieve for a smooth puree.
2. Mix flour, baking powder, cinnamon and salt in 1 bowl and mix egg with milk in another bowl. Gradually pour egg mixture into dry ingredients while mixing constantly until smooth.
3. Heat frying pan and brush with a knob of coconut oil. Pour in sufficient pancake mix to coat the pan and fry 2-3 minutes. Turn when the pancake is set, then cook the other side. Stack pancakes in a warm oven.
4. Serve with maple syrup and berry puree on the side.
*tip – you can also add in ½ scoop of collagen powder for an extra skin booster.
Sweet potato pancakes
Benefits:– Sweet potato is an excellent source of beta-carotene (vitamin A), which is important for skin health.
- 1 medium sweet potato, roasted (approx. 40 mins when gets soft) and cooled
- 2 large eggs, beaten
- Options: dash of cinnamon/allspice to sweeten them up if prefer
- Coconut oil to coat pan
1. In a bowl, remove skin of potato and mash with fork
2. Whisk in eggs & spices if using Heat griddle/frying pan and brush with a knob of coconut oil on a piece of kitchen roll to slightly coat the pan.
3. Spoon desired amount onto pan – aiming for thicker smaller pancake than crepe style
4. Cook for 305 minutes on medium till golden and flip to cook other side
5. Toppings – berries and maple syrup go really well and provide an antioxidant boost