Wellbeing with Nutrition
Nurturing the Mind and Body

Some of my ideas for breakfast require planning and preparation but I believe that taking time out to prepare food has many benefits. It helps you to connect with food and become conscious of what you are preparing and consuming.

My mum's food tastes great, her love and attention always shines through whatever she makes. She would say that if you are in a bad mood or feel stressed then this would be felt in the food. With this in mind, whenever I make food, I always think positive thoughts of nurturing myself and others. In the East, there is the belief of energy transference whenever you prepare food!

I remember one episode of 'Hell's kitchen' where chef Gordon Ramsey who is known for his temper visited an Ashram in India. He was amazed at the peace and tranquility within the kitchens. The guru who showed Gordon Ramsey around laughed and said this is 'heavens kitchen not hell's kitchen'! 

Making Time for Breakfast

Making breakfast on the weekends with your loved ones is an ideal opportunity to positively develop family relationships. When my children were young they loved weekends where I piled their plates up with homemade pancakes. My son who is now away at university enjoys his own homemade pancakes on the weekend.

Whole wheat pancakes do contain gluten but if made in this way they become easier to digest and for most people shouldn't present any digestive issues.

I start these pancakes the night before by soaking whole wheat flour in a mixture of water and rejuvelac. Soaking whole grain flours overnight with rejuvelac helps to breakdown phytates (phosphorous containing compounds within the flour which lock in minerals like magnesium and zinc). The soaking process draws water into the grain which also helps to make these pancakes easier to digest.

Soaked Whole Wheat Pancakes
(Avoid ths recipe if you have issues with gluten)

1 tbsp rejuvelac *
1 cup whole wheat flour
1 egg
1 tbsp date syrup
1/4 tsp bicarbonate of soda
Clarified butter or coconut oil to cook the pancakes

* if you don't have rejuvelac then use live yogurt

  1. Measure 1 cup of whole wheat flour into a bowl and add 1 tbsp of rejuvelac.


  2. Mix enough water into the whole wheat flour to make a thick batter.


  3. Cover the batter and leave overnight.

  4. Next day add 1 tablespoon of date syrup, an egg and 1/4 teaspoon of bicarbonate of soda to the batter and blend.
    You could omit the date syrup or replace it with another low processed sweetener like ghur/jaggery which is made from cooking sugar cane syrup. You coul even try a fruit like ripe banana or a homemade puree made with fruits like apples, pears, apricots, dates etc.


  5. Adjust batter consistency with either a little water or milk (oat, coconut or almond). It should be thick enough to coat a spoon and spread when placed in a pan
  6. Heat up a flat pan. I like to use my cast-iron frying pan.
  7. Melt some clarified butter or coconut oil in the frying pan.
  8. Spoon out 2-3 tablespoons of the batter into a small 5-6cm circular shape. Depending on how big your pan is you may be able to get 3 or 4 of these pancakes cooking at the same time.


  9. Leave to cook, when you see small bubbles turn the pancakes over and cook the other side.


Serve warm. I like to top these pancakes with a homemade date and nut spread with some extra date syrup drizzled in.


Other pancake recipes you may like are:
- blog recipes gluten-free buckwheat pancakesgluten-free oat pancakes or
- general recipe gluten-free pancakes

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