Our Favourite Healthy Pancake Recipes

Pancake Day is fast approaching and that means one thing: a chance to indulge in one of our favourite foodstuffs as February draws to a close. The perfect addition to a cup of whole-leaf tea, pancakes are a much-celebrated part of British culture. Pancake Day, also known as Shrove Tuesday is always the day before the first day of Lent. Historically, people would make pancakes on this day in order rid their kitchen cupboards of fatty foods before the beginning of Lent but these days, most use Pancake Day as an excuse to gather friends and family and simply enjoy something sweet. Shrove Tuesday, which falls on 28th February this year, can be a little problematic for those trying to lead a healthy lifestyle and for anybody who follows a gluten-free or vegan diet. We thought that a little unfair. So, if you've made resolutions to feel happier and healthier this year, try one of our favourite healthy pancake recipes and join in with the fun. From superfood stacks to buckwheat and sweet potato cakes, discover the best options from our favourite foodies and bloggers.

Vegan Banana Pancakes by Deliciously Ella

Ingredients

• 1 cup of oats
• 2/3 of a cup of ground almonds
• 1 cup of water
• ¼ of a cup of ground flaxseed
• 2 ripe bananas
• 2 tablespoons of either pure maple syrup, raw honey or raw agave
• 2 teaspoons of cinnamon
• a pinch of sea salt
• coconut oil for cooking
• Optional – 1 cup of blueberries

Toppings

• 1 ripe banana
• a handful of blueberries
• a handful of strawberries
• walnut pieces
• pure maple syrup

Method

Place the oats into a food processor, blend for a minute or two until they form a smooth dusty flour. Then slice the bananas, add them and the remaining ingredients (except the blueberries) to the processor with the oats and blend until a smooth, thick mixture forms. Transfer the mix from the processor into a mixing bowl and stir in the blueberries. Next, place a saucepan on the heat for a minute or two, until really hot. Then, add a teaspoon of coconut oil and allow it to melt. Then, add a quarter of the thick mix to the middle of the saucepan, using your spoon to shape it into a pancake shape. After about a minute, check the bottom of the pancake and if it's cooked, flip it over. When both sides are cooked, remove the pancake, add another teaspoon of coconut oil and add another dollop of your mixture. Cover your stack of four large pancakes with maple syrup, blueberries, walnut crumbles and strawberries and serve.  

Phat Stacks by Laura Thomas PhD

Ingredients

For the dry mix

• 1 cup of plain gluten-free flour, or even try rice flour
• 1 cup oat flour*
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon

For the wet mix

• 2 medium bananas (not too ripe, not too firm)
• 1 tbsp. vanilla extract
• 1 tbsp. melted coconut oil
• 1.5 cups almond milk
• 0.5 cups coconut milk
• 2 tbsp. maple syrup

Toppings

• Maple syrup
• Ground flax meal
• Nut butter
• Fruit - strawberries, banana, raspberries, blueberries are best
• Dark chocolate chips
• Chocolate coconut butter (as an alternative to chocolate spread)
• Coconut chips
• Coconut cream

Method

Sift all the dry mix ingredients together into a big bowl and blend all the wet ingredients in a blender for a few seconds. Slowly add the wet mix into the dry mix, using a whisk or a wooden spoon to combine everything together until the batter is nice and smooth. Lightly grease a nonstick pan with coconut oil and heat up over a medium low heat. Add 1/4 cup of pancake batter to the pan and cook until the top side of the pancake is covered in little bubbles and the edges have turned brown, that's how you know it's time to flip it; it should take 3-4 minutes depending on how hot your pan is. Flip your pancake and cook on the other side for a few more minutes until it's nice and golden and repeat with all your other pancakes Put the cooked pancakes on a plate with some kitchen paper on the bottom, and cover with a clean towel to keep them warm until all the pancakes are ready to be served with your choice of toppings.  

Gluten-Free Pancakes by BBC Food

Ingredients

• 125g gluten-free plain flour
• 1 egg
• 250ml milk
• butter, for frying

Method

Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.  

Sweet Potato Pancakes by Nutrition Stripped

Ingredients

• ⅓ cup brown rice flour
• 1 tablespoon coconut sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground turmeric
• ½ teaspoon sea salt
• 2 teaspoons baking powder
• 1 cup pureed sweet potatoes, four small or one large should do it
• ⅓ cup unsweetened almond milk
• 2 eggs
• 1 tablespoon melted coconut oil
• ½ teaspoon vanilla extract

Method

Roast or steam the sweet potatoes and then use a blender or food processor to puree. In a large mixing bowl combine brown rice flour, coconut sugar, cinnamon, turmeric, sea salt, baking powder. In a small bowl whisk together eggs, pureed sweet potatoes, almond milk, vanilla, and coconut oil. Pour this wet mixture into the large mixing bowl with dry ingredients, stir to combine until a smooth batter forms. Heat your coconut oil in a pan until melted and ladle in about three tablespoons of the batter to create a pancake. Cook for about three minutes, flip and continue cooking for another three minutes on the other side or until pancake is firm to touch in the middle. Continue with your remaining batter then serve with tahini, almond butter, and a sprinkle of cinnamon.  

Buckwheat Pancakes by Olive Magazine

Ingredients

• 2 eggs
• 250ml skimmed milk
• 1 tsp vanilla extract
• 200g buckwheat flour
•  1½ tsp baking powder
• 1 tsp ground cinnamon
• cooking oil
• strawberries, hulled and halved
• a handful of raspberries
• 4 tbsp natural yogurt
• agave or maple syrup

Method

Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk. Add a pinch of salt and leave to rest for one hour. Heat your cooking oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm. Put the pancakes onto plates, top with the fruit, one tbsp yogurt and a drizzle of syrup.