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Guest Post - Family Pancakes with The Salt Box

Guest Post - Family Pancakes with The Salt Box

Do you know a little someone who loves a pancake or two? We do and so does Beckie and Christian the founders of The Salt Box a local open-fire catering company which is shortly to launch cooking classes for children. Here they share their favourite pancake recipe with a twist, perfect for all the family to get stuck in to.

Quinoa Pancakes wITH Griddled Pineapple

We are huge advocates for getting our younger ones involved in the kitchen. Not only is it important to teach kids about where food comes from and how to prepare it, but  it gives them valuable hands-on experience in maths, reading and problem solving (not to mention the cleaning up afterwards!).

Pancakes are a great way to get kids involved in the kitchen. There are so many combinations to play around with, so there’s always something new and exciting to try, depending on the season.

This recipe uses a combination of wholemeal and quinoa flour, which we source online from Hodmedods. We love that its milled here in the UK from British-grown white quinoa. You can also buy quinoa flour in health food stores and larger supermarkets. If you aren’t familiar with quinoa, it’s a good gluten-free source of protein, iron, and fiber - and gives the pancakes a slight nutty flavour. For 100% gluten free pancakes, use only quinoa flour.


Ingredients (Serves 4)

Dry Ingredients:

85g quinoa flour / 85g wholemeal flour (or 170g quinoa flour if you’d like to make them gluten free)
1.5 tsp baking powder
1 large pinch baking soda
2 pinches teaspoon salt

Wet Ingredients:
170g plain non-fat Greek yogurt
2 tsp vanilla extract
240ml milk
1 egg

2 tablespoons maple syrup or 1 tablespoon honey

Topping Ingredients

Maple syrup or honey

½ Pineapple, skin removed and cut into large finger size wedges

Cocoa nibs

Equipment needed:


2 mixing bowls

Measuring jug / spoons



Wooden spoon

Frying pan


  1. Sift all of the dry ingredients into one of the mixing bowls.

  2. In the second mixing bowl,  whisk together the wet ingredients until smooth.

  3. Add the dry ingredients to the wet ingredients and gently mix until well combined (ensuring there are no lumps). The batter should be thick but not dry. Put aside to rest for 10 minutes, while you warm up your frying pan.

  4. Lightly grease a non-stick frying pan and warm over medium to low heat (we use butter, but less tasty/healthy options are of course available!).

  5. Pour about 1/4 cup of the mix for each pancake and wait until you see bubbles start to form around the edges before flipping, this should take 2-3 minutes. Flip and cook for another 2 minutes on the opposite side. Serve warm with griddled pineapple (or any other fruit), honey/pure maple syrup and cocoa nibs, and enjoy!

Note to Parents:

Depending on the age of the child, adults will need to oversee the use of the frying pan and give some instructions on the preparation. Kids' ages and level of cooking knowledge will affect how much help they need in the kitchen.

Find out more and follow The Salt Box.


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