Here Lou, a Galway based professional chef and mum of 2, shares a quick and easy recipe for sweetcorn pancakes.
Claire Grady is a qualified Nutritional Therapist and advocate for healthy eating
& lifestyle medicine. She graduated in 2013 from the College of Naturopathic
Medicine and is an active member of Nutritional Therapists of Ireland (NTOI).
She is the owner of ANU Wellness a client-centred, functional medicine based
Nutritional Therapy practice based in Galway. At ANU Wellness we focus on
individualized nutrition and lifestyle recommendations to help people achieve
optimal health and wellbeing of the mind, body and spirit. Claire is passionate
about using food as medicine and the tradition of using food and herbs to help
her clients achieve their individual health and wellness goals.
Womens’ health is an area close to Claire’s heart and she strives to use her
knowledge and education to empower to women take care of themselves so that
they can in turn care for others. Women are ever changing throughout their lives
and educating women on how their bodies’ work and how we can look after our
health through food and lifestyle choices plays a big role in her Nutritional
Personally, Claire is no stranger to the challenges and struggles of maintaining a
healthy balance in order to achieve her own health and wellness goals and is
always willing to share her personal insight while walking her own wellness
path. After all those who have struggled the most have the most to teach us.
This sweetcorn pancake recipe is a great one for kids to try. Young kids can hold the cooled pancake in their hand, something my kids enjoyed doing. It has sweetness from the corn and saltiness from the cheese and both work well together. They are really easy to put together and make for a filling lunch along with some fresh fruit.
The biggest challenge for growing healthy happy eaters is getting a child to try something new. They can get set in their ways and become fearful of tasting something new for the first time.
In our house there is no pressure to eat, what works best is serving food in bowls on the table. The kids can decide what they want to eat. And while they might not try or eat all the veg offered, it’s there for them when they’re ready to give it a go.
What you need
200g tinned sweetcorn
35g self raising flour
40g grated cheddar cheese
1 x egg
1 tablespoon melted butter
Oil for frying
What to do
Open the can of sweetcorn and drain off the liquid. Add the sweetcorn to a blender and blend to a puree (or blend using a hand blender). Add the egg and blend again.
Spoon the flour and grated cheese into the sweetcorn puree give it a mix.
Lastly add the melted butter and gently fold into the batter mix.
Warm a frying pan to medium heat, coat the pan with oil. Add a tablespoon of the batter for each pancake, when little bubbles appear carefully flip and cook for a further minute on the other side.
Allow to cool and serve.
Lou shares recipes and cooking inspiration for families on her social media sites. For work she writes and shares recipes for food producers and provides catering from her certified home kitchen. She has also taught cooking classes for adults and kids over the years. Find out more about Lou on Instagram and Facebook @littleloucooks