Are you on a health kick but want to join in on the Pancake Day festivities today? No worries, there is always a way.
To be fair Shrove Tuesday is located in the tricky part of the calendar – so for those of you who have managed to stick to your New Year’s resolutions to eat better, this day can be quite the test.
But there’s no reason to miss out, here we have some alternative recipes for you to try out for yourself (for a little change from the usual sugar and lemon crepes year after year) to enjoy pancakes in a more unusual but nutritional way…
Or how about savoury pancake recipes for dinner?
Vegan Matcha Pancakes
125g wholegrain spelt flour
250ml plant-based milk (like rice milk, almond milk, …) or water if you prefer
1 tsp baking powder
1/2 ripe banana, mashed
1 heaped tsp coconut sugar
10 drops SweetLeaf Sweet Drops Vanilla Creme (if you don’t have them replace them with more coconut sugar)
1 heaped tsp matcha
3 drops SweetLeaf Sweet Drops Vanilla Creme
1. Mix the flour, baking powder, matcha and coconut sugar in a bowl. Add in your prefered plant-based milk, SweetLeaf Drops and the mashed banana and blend until everything is well combined.
2. For the raspberry puree simply blend all ingredients in your blender.
3. Heat your non-stick pan on your stove. Make sure the pan is hot before you start baking your pancakes!
4. If you want you can use coconut oil to bake them. Just take a tablespoon and put 2 tbsp of your pancake mixture in the pan shaping a pancake. When bubbles appear on the top side flip your pancake over and bake the other side until it’s slightly golden.
5. Enjoy your pancakes with the raspberry puree and the fruits you prefer!
“I created this for my column in Women’s Health magazine and its such an easy solution to dessert or a lazy weekend breakfast. Experiment with flavours on the top!” Tash x
90g gluten free flour
1tsp baking powder
¼ tsp pink salt
1 tbsp baobab powder (optional)
1 tbsp ground chia seeds
3 tbsp water
1 medium banana
210ml rice or almond milk
1/4tsp vanilla essence
1 tbsp almond butter
1 tsp agave
Coconut oil or sunflower oil for cooking.
Desiccated coconut, bee pollen, agave, lemon juice
1. Weigh out the gluten-free flour, baking powder, salt, baobab powder into a bowl and mix together.
2. In a small bowl mix the ground chia seed and 3 tbsp water and leave to sit for a couple minutes until it becomes a thick gloopy texture.
3. Weigh out and put into a blender the banana, milk, vanilla essence, almond butter, agave and then add the chia mixture. Blend until smooth.
4. Add the wet mixture into the dry and combine so that there are no lumps.
5. Heat a large non-stick pan and smear the surface with the oil about ½ tsp.
6. Once the pan is hot enough, pour 1 ladle of the batter into the center or the pan and with the back of a spoon smear it out so it is a thin layer across the base of the pan or tip the pan to help it run out to the sides but you must be quick.
7. Leave to cook for about 1 minute or until golden brown, flip it over and leave to go golden on the other side.
8. Repeat this until the batter is finished – it should make about 6 pancakes.
9. Serve with a drizzle of agave, desiccated coconut, bee pollen and lemon juice.
Blueberry Walnut Pancakes
3 large omega-3 eggs
3/4 cup almond milk
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
½ cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of sea salt
1/4 cup roughly chopped walnuts
coconut oil, for greasing the skillet (about 1/4 cup)
1/2 cup arrowroot powder
1 teaspoon of cinnamon
1 pint fresh blueberries
1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended.
2. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
3. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
4. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
5. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.
Healthy Pancakes with Raw Cacao sauce & Nicecream
“Hello everyone I made pancakes again..this time with bananas, raw chocolate sauce, popped quinoa and cacao nibs. And I noticed that I like them more with nice cream.. but the pancakes were perfect because I had the right amount of baking powder (if you use too much you can taste it)“
40g buckwheat flour
40g oat flour
170ml almond milk
1/3 tsp baking powder
1. Mix the dry ingredients in a bowl
2. Blend banana and almond milk
3. Add it to the bowl and mix everything
For the whipped cream:
1. Put a can of coconut milk in the freezer for 15-30 minutes until the cream separates from the water. Then use only the cream layer on top of the can and put it in a bowl, whisk and serve. Or you can add vanilla extract or sweetener if you like.