SIMPLE FOOD SWAP: HEALTHY PANCAKES

Dietician Emma Shafqat (dieticianwithadifference.co.uk) suggests using Ready Brek instead of plain flour for your traditional pancake feast. “The finely milled texture makes this a super-easy swap,” she says. “To make around six pancakes, combine 45g of Ready Brek or similar ground oat cereal with three eggs and around 100ml of any type of milk until it has a thin porridgy texture. You can always add more oats if you like a thicker pancake. Then cook like a regular pancake. This easy swap gives plenty of extra nutrients including iron at 3.6mg per 30g portion, calcium 402mg, vitamin D, lots of B vitamins, plus fibre. For a super nutritious treat, top your pancakes with fruit such as berries, a dollop of yoghurt and a drizzle of honey. Children love these pancakes, but they are great for adults too, and you can have them for breakfast all year round.”