Pancake Day... 15+ Recipe Roundup!
It's less than a week until Shrove Tuesday.... yay Pancake Day!!
I haven't made pancakes for ages but will definitely be doing so next week. In the meantime, I am re-sharing the classic British Pancake recipe (more like a crepe than a fat American style pancake) and a roundup of all my blog favourites.
I would love to hear your favourite recipes or flavour combinations you'd love to see me create?
Recipe: classic pancakes
Makes 3 medium pancakes (serves 1 if you are anything like me!)
Ingredients:
½ cup white spelt flour
1 tsp ground flax or chia seed
1 tsp agave syrup
1 tsp baking powder
tiny pinch salt
2/3 cup non-dairy milk (reduce to ½ cup if you prefer a thicker pancake)
1 tsp vanilla extract
1 tbs melted coconut oil
Method
Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.
Meanwhile, heat a medium-sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes.
Serve hot with toppings of your choice.
Want more inspiration... here is a recipe round-up of pancake ideas, with a savoury option too!
AND, since pancake day is just the day before Valentines Day.. why not join forces and create a two-in-one dessert with wow factor...
Blueberry & Banana High Protein Pancakes
I feel like it's been forever and a day since I've posted loads of food recipes! Once upon a time back in the early days) I was posting three or four times per week, but that's when I had nothing else to do alongside ;-)
Recently I've been spending a lot more time doing my own inner work which is my track of to becoming a better person and coach. I've also been doing a lot of brainstorming- figuring out how to make my mark on this world and how best to make a difference in your lives. With the news of Scott's passing a few weeks ago it made me think more deeply about how I show up and the actions I take.
On another lighter and altogether delicious note, if you've been keeping up with me on Facebook page you'll know I have been busy creating recipes for a 'porridge' e-book to be ready for you very very shortly. Sign up to my newsletter for a special launch offer coming in the next couple of weeks!
In the meantime it's the weekend and so I reckon pancakes should be on the agenda. It's been a while!
Mmmmm pancake brunch!
These ones are super duper simple and also super duper high protein- all natural protein by way of the chickpea flour, chia seed and a little nut butter.
I love the flavour of these, although if you are not such a fan of chickpea flour you might want to sub half with ground oats or another grain for a neutral flavour. I have used banana and frozen blueberries, but for for an autumnal twist why not try stewed apple or pear.
If the hot sun comes out as it has done most days this week, I may well whip up another batch and sit out in the garden. Indian summer bliss!
Recipe: chickpea flour pancakes
Serves 1 (3 small pancakes)
Ingredients:
½ cup chickpea flour (aka gram or garbanzo flour)
2 tsp chia seed (or flax)
¼ tsp baking soda
1 heaped tsp coconut sugar
½ tsp cinnamon
½ cup water
1 tbs peanut or almond nut butter
toppings of choice- I used mashed banana, blueberries and soy yoghurt
Method:
Mix/mash all ingredients together until you have a thick but spoonable/runny batter. Ideally, allow to stand for 2-3 minutes to thicken a little more whilst you prepare your toppings.
Dollop into three equal sized pancakes into a large oiled frying pan. Cook for 2 minutes then flip and cook for another minute or so until both sides are golden.
Layer up with mashed or sliced banana and blueberries (or fruity filling of choice!) and a little non dairy yoghurt for extra messyness ;-)
Serve immediately.
Chocolate pancake skewers... for Valentines and Pancake Day!!
This recipe is a double whammy... first off a little bit of Valentines love with the chocolate and strawberry thing going down, and then secondly, well it is pancakes so perfect for Shrove Tuesday which is now not so far away either!
Pancakes are perfect for sharing... make a big batch then assemble and drizzle all your toppings on! I most adore mini blini style pancakes on skewers... just so much more fun and in my opinion easier to cook (I get in a mess trying to flip them neatly otherwise!) Top tip... use a melon baller to spoon small dollops of batter into the pan!
Layer them up on skewers with fresh fruit and a drizzle of dark chocolate or syrup. I used wholemeal spelt flour in these as that's what I had to hand, but I have previously used buckwheat and oat flour and they would equally well. The other great thing about these mini pancakes is that they freeze beautifully. So you could make a big batch ahead of time and then for a super simple weekend brunch take some out of the fridge or freezer and warm them through in the oven for 5 minutes whilst you prepare the fruit!
Yay for pancakes!
If you are not a big fan of the chocolate version check out my other pancake creations here!
Ooooh and these breakfast blinis (pictured below) are not to be missed either!
Recipe: Chocolate pancake skewers
serves 2 (approx 4 skewers)
Ingredients:
50g wholemeal spelt flour (or buckwheat or fine oatmeal)
15g cocoa powder
1/4 tsp baking soda
1 heaped tsp flax
2 tbs syrup of choice (I used Choc Shot)
80ml non dairy milk
extra syrup as desired to serve
Method:
Mix the dry ingredients together and then add the wet. Mix well to form a thick mix that will not spread when spooned into the pan.
Melt a little coconut oil into a large frying pan and once hot drop dollops of mixture - approx 2 tsp (I use a melon baller) into the pan. Fry for approx one minute and flip for another 30 seconds until cooked through.
Set aside as you cook the whole batch of mix. Meanwhile, chop up the fruit of choice to thread onto your skewers. Serve immediately with a syrup drizzle or prepare the mini pancakes in advance and keep in the fridge for a couple of days or freeze- making sure they are separated so they don't stick together- if making a bigger batch.
I used Choc Shot syrup in the pancakes as well as a drizzle... you could make your own drizzle with coconut powder mixed into agave or male syrup!
Pancake crazy.... 'red raspberry and beet'!
Happy Pancake Day!
Will you be eating pancakes today? If so I have one final offering to temp you!
...just in case you need even more ideas, you can find more pancake recipes in the 'bressert' category!
These pancakes were a spin off from some similar recent 'red' experiments such as this raspberry beetroot ice cream which was incredible. I also created a buckwheat bake using very similar ingredients to these pancakes but that needs a few tweaks before I can present it the world.
You can't taste the beetroot in you think pancakes, it's a great complement to the raspberry and just serves to emphasise the great colour. Serve them up with a bit of yoghurt or cream for a really striking dessert. I had actually planned to serve it up with my pink ice cream but then forgot at the last moment and hadn't taken it out of the freezer… opps!
You could also add some chia jam if you wanted to go all out on the pink theme and add an extra boost of sweetness!
Recipe: Red raspberry and beet
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
1/2 heaped cup brown rice flour (or spelt)
1/2 heaped cup buckwheat flour (or spelt)
1/4 scant cup arrowroot (or other starch)
2 heaped tsp baking powder
2 scant cups non-dairy milk of choice*
2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
2 tbs ground flax or chia
pinch salt
1 heaped cup raspberries
1 cooked beet
vegan yoghurt to serve- optional
extra raspberries to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
Pancake crazy.... 'the chunky trail mix'!
Day three in pancake land... and I think these were favourite flavour combo of all!
I think the reason I loved these so much was the texture... chunky juicy, crispy and full of flavour from the cinnamon and spices (I was generous with the cinnamon!) The amount of mix-ins I stated in the recipes is a guide- basically you want enough batter to stick the trail mix together with it the pancakes falling apart :-)
I added a dollop of warmed PB and soy yoghurt to finish the whole thing off. The most satisfying pancakes I've had in a long time.
When it come to trail mix everyone has there own favourites ingredients... so what would you add in yours?
Recipe: Chunky trail mix pancakes
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
1/2 heaped cup brown rice flour (or spelt)
1/2 heaped cup buckwheat flour (or spelt)
1/4 scant cup arrowroot (or other starch)
2 heaped tsp baking powder
2 cups non-dairy milk of choice*
2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
2 tbs ground flax or chia
1/3 cup seed/nuts
1/3 cup granola (or more seeds/nuts)
1/3 cup raisins or other chopped dried fruit
cinnamon or other spices to taste
pinch salt
nut butter and yoghurt to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients (other than granola/seeds/fruit) together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture. Stir through the trail mix ingredients last.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I'd love you to join me in other places too!
Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can also find me in these places:
Pancake crazy.... 'the lemon and blueberry'!
Day two of the pancake frenzy!
These were lovely mis-shapen pancakes...not the typically beautiful uniform stacks you see on the cover of magazines. I love the fact these are chunky and rustic with big juicy blueberries peeking through. I served these up with an extra squeeze of lemon and a dollop of soy yoghurt (if i'd had more time I would have made some thick cashew cream)
You could use other berries but blueberries keep their colour and shape nicely and they pair so well with lemon. I always use frozen for best results and less colour bleed.
Recipe: Lemon and blueberry pancakes
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
- 1/2 heaped cup brown rice flour (or spelt)
- 1/2 heaped cup buckwheat flour (or spelt)
- 1/4 scant cup arrowroot (or other starch)
- 2 heaped tsp baking powder
- 2 scant cups non-dairy milk of choice*
- 2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
- 2 tbs ground flax or chia
- zest of one lemon plus the juice
- pinch salt
- 1 cup frozen blueberries (using frozen minimises colouring the batter)
- vegan yoghurt to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients (other than blueberries) together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture. Stir through the blueberries last
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. The batter will be chunky and 'misshapen' due to the berries but this adds to the charm. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I'd love you to join me in other places too!
Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can also find me in these places:
Pancake crazy.... 'the triple chocolate banana'!
It's coming... Pancake Day is almost here!
Tuesday 4th March is Shrove Tuesday in the UK. Where else in the world celebrates? Do you...?
Either way pancakes need to excuse for a celebration.
Indulge... Breakfast, brunch, lunch, snack, dessert. There is always time for a pancake (or two)
Yesterday I was on a pancake making mission... I created 5 flavour combos and I am going to blog all but one of them everyday between now and Tuesday (yes i know that equals 4 flavours but the other flavour tasted good but I kind of... um, burnt them so they won't be featured).
The pancakes themselves use the same base with different mix-ins. I made these gluten free for inclusiveness for all, but I know these would also work well with spelt flour (and probably regular flour), they would probably be a little more fluffy that way based on my previous experiences of GF vs spelt flour.
Two quick tips before I start (based on the mistakes i made in my first attempt). Don't make the panbcakes too large- keep them smaller than the palm of your hand, they'll be hard to flip over otherwise. Also don't have the heat of the stove too high otherwise the outside will begin to burn before the inside is fully cooked.
First up... triple chocolate pancakes. Yeah, you heard me :-)
The following few days will feature the recipes shown up top... lemon and blueberry, chunky trail mix and raspberry and beet. Watch this space!
Oh, and if you fancy more of a classic British style pancake.... check out this post.
Recipe: Triple chocolate banana pancakes
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
- 1/2 heaped cup brown rice flour (or spelt)
- 1/2 heaped cup buckwheat flour (pr spelt)
- 1/4 scant cup arrowroot (or other starch)
- 3 tbs cocoa powder
- 2 heaped tsp baking powder
- 2 cups non-dairy milk of choice*
- 2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet based on extra sweet toppings being added)
- 2 tbs ground flax or chia
- 2 tsp vanilla extract
- pinch salt
- 1/4 cacao nibs or dark choc chips to mix through- optional
- chocolate drizzle sauce- I used this one
- chopped bananas to serve in a stack
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients (other than toppings) together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I'd love you to join me in other places too!
Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can also find me in these places:
Carrot cake breakfast blinis
These carrot cake blinis had not started life in my head as carrot cake blinis...
They were going to be some kind of gorgeously thin crepe that I could use to wrap up with a breakfast fruit compote...kindly of like these (but with carrot). But as is usually the case, I have issues making large pancakes look pretty. Actually that's not entirely true as these were pretty good pancakes of the classic British variety, but that aside that I tend to have more success with the small blini type and for that level of perfection I find a melon baller scoops exactly the right amount of batter into the pan…just a little tip for ya!
Since I had already added blended carrot into the batter, I simply added a few extra spices and some walnuts onto the top and then we have carrot cake blinis, the walnuts were actually a really great addition since when the blinis are flipped over for the final minute of cooking it also toasts walnuts nicely. I blended my carrot, but you could use finely grated carrot for a more visible carrot texture.
This could be served in a variety of ways, here I simply teamed mine with some satsuma slices and a little soy yoghurt but anything goes really...it's your weekend brunch after all so what would you have with them?
Oh, and it goes without saying these could easily make dessert... just layer up into mini ice-cream sandwiches and drizzle with some maple syrup on top and you're good to go. Yay!
Last note, this batter makes quite a lot of blinis but remember they are small...so don't get scared but the number!
Recipe: Carrot Cake Blinis
makes approx 20 (serves 4 ish)
Ingredients:
- 1/2 cup buckwheat flour
- 3 tbs ground flax
- 2 tbs maple syrup (or a little stevia)
- scant 1 cup water (add extra if needed)
- 1/2 cup grated or 1/3 cup blended carrot
- 2 tsp coconut oil- melted
- pinch salt
- 1/2 tsp each nutmeg and cinnamon (or to taste)
- approx 1/3 cup chopped walnut pieces for topping
Method:
Blend together all ingredients (other than buckwheat) in a blender until smooth*. Pour into a medium bowl and add the buckwheat flour mixing until a smooth thickish batter is formed. Allow to sit for a couple of minutes to allow the flax to help thicken and bind a little.
Using a melon baller (easiest way!) scoop small dollops of batter onto a hot, lightly oiled, frying pan. add a few chopped walnuts to the top and fry until golden beneath and flip to cook for a minute on the other side.
Serve immediately.
*Note: if you prefer the carrot more visible and a little chunky mix this in at the same time as the buckwheat..
