With just a few ingredient tweaks even the most ardent of healthy eaters can enjoy the sweetness of a stack of fluffy pancakes this Shrove Tuesday. We ask three of London’s health & nutrition experts for their tried and tested, healthy and tasty recipes for Pancake Day.
Bodyism Clean and Lean Pancakes;
Super-quick and easy to make, they make a great high-fibre breakfast option.
Ingredients:
100g rolled oats
200g cottage cheese
4 eggs
1 teaspoon cinnamon
To make:
Blend all of the ingredients in a food processor. Pour into a heated pan by the 1/4 cup, cooking for 2-3 minutes on each side. Serve with your favourite berries.
The Detox Kitchen’s blueberry pancakes served with goji berries and honey;
These tasty little pancakes are dairy-free, wheat-free and gluten-free; we bet you wouldn’t be able to tell!
Ingredients:
100g Wheat-free, gluten-free self raising flour
200ml rice milk
50g blueberries and extra for serving
Pinch mixed spice
1 teaspoon rapeseed oil
1 teaspoon honey to serve
Goji berries and honey to serve
To make:
Sift the flour into a bowl then slowly add the rice milk whilst whisking together. In another bowl, lightly crush the blueberries, then add them to the mixture and beat in. Then add the mixed spice. Leave to rest and chill for 10 minutes in the fridge. In a pan heat the rapeseed oil on a medium heat. Now pour in half the batter and cook for 2 minutes until golden, then flip and cook the other side. Repeat with the rest of the batter. Serve with goji berries, blueberries and honey.
Detoxkitchen.co.uk
Freer Nutrition’s Sweet Potato Pancakes;
Don’t be fooled by the vegetable addition, these are sweet, fluffy and full of goodness.
Ingredients:
3 eggs
2 tsp coconut flour
½ tsp cinnamon
¼ tsp ground ginger
Zest of 1 orange
¼ tsp sea salt
2 cups sweet potatoes, blitzed in a food processor
Coconut oil for frying
To Make:
Mix all the ingredients together in a food processor. Heat a frying pan with 1 tsp of coconut oil and spoon in the mixture to make small 4-6 inch pancakes. Cook until firm and then flip. Serve warm with blueberries and a dollop of almond cream.