It’s almost here, the one day it’s obviously acceptable to eat delicious pancakes for every meal, it’s Shrove Tuesday tomorrow!
Now, don’t go thinking that just because you’re eating well you can’t enjoy your pancakes too.
We have a couple of healthier recipes up our sleeves for you, and trust me, they’re just as delicious as the classic version, with a lot less guilt!
So go on, get your apron on, toppings out and get flipping!
Clean eating pancakes
First up, our clean eating pancake recipe. We often cook up some pancakes on Sunday mornings with this recipe – it’s delicious and guilt-free, containing just three main natural ingredients! These are less like crepes and more on the fluffy side, but very simple:
To make 6 small pancakes:
- Mix up your mashed banana (the riper they are the stronger flavour they’ll have) with the eggs.
- Heat a non-stick frying pan with a teaspoon of coconut oil.
- Add in cinnamon and baking powder and keep mixing until you have a batter (blend if necessary to remove banana lumps).
- Once pan is hot add 3 tablespoons of mixture for one pancake. Cook for roughly three minutes on each side (keep an eye on them, they may need flipping earlier) until batter is cooked through and the mixture has turned golden brown. Transfer to a plate and keep warm in the oven whilst you cook up the rest of the batch!
- Warning: these pancakes aren’t as simple to flip at your usual crepe, keep your flipping levels low!
- Toppings: At home we love these pancakes with Greek yoghurt, honey and pecans (it tastes really good with the banana and cinnamon mix!) but for toppings this Shrove Tuesday go with what you fancy!
Recipe adapted from - http://jessiecakesdiary.com/2013/11/29/healthy-3-ingredient-pancakes/
Gluten free pancakes
If you’re looking for more traditional pancakes, crepe style, this recipe contains gluten free flour, instead of your usual plain white, to help beat the bloat.
To make 6 small pancakes:
- Put the flour in a bowl and make a well in the centre. Add the egg in the middle and pour in a quarter of the milk. Whisk together thoroughly until you have a paste consistency, then mix in the remaining milk, stirring as you go to get rid of any lumps. Once you have a smooth batter, leave to rest for 10 mins.
- Heat a non-stick frying pan with a teaspoon of coconut oil and stir mixture again before using.
- Add 2-3 tablespoons of your batter to the pan so you have a thin layer. Cook for a few mins until golden brown on the bottom, then turn over (flip!) and cook on the the other side. Keep pancakes warm in the oven whilst you finish off using the rest of the batter.
- Serve with whatever toppings you fancy, lemon and sugar is always a favourite for these! Or, try melting a couple of squares of 70% dark chocolate with strawberries – yum