The annual Stuff Your Face With Pancakes Day is on the horizon, so we’ve compiled a list of four alternatives to the classic (but admittedly delicious) butter/lemon/sugar combos.
These treats are definitely worth skipping dinner for…
1. Peanut Butter Pancakes
A recipe that incorporates every #fitfam fanatic’s favourite condiment, these pancakes are just the right amount of sweet and salty. Pair them with some raspberries or a drizzle of honey to bring out the flavours. Make sure to use crunchy peanut butter to get the desired consistency. Recipe available here.
2. Paleo Pancakes
If you’re a Paleo follower but still want to have some indulgence to celebrate the advent of spring, try The Civilized Caveman’s super easy paleo banana pancakes. With only four ingredients, you can’t go wrong.
- 3 bananas – mashed (the riper the better)
- 3 eggs
- ½ cup nut butter
- 2 tsp ground cinnamon
1. Combine all of your ingredients using a blender (or some elbow grease if you don’t have one) and mix well until you have a batter
2. Grease your frying pan with coconut oil and pour your batter making 3-4 inch pancakes
3. Cook 2-3 minutes per side and then flip for 2-3 minutes
4. Serve topped with some butter or topping of your choice
3. Chocolate Protein Pancakes
These amazing chocolate protein pancakes are an amazing way to get involved in the Pancake Tuesday fun while sticking to your high protein workout diet.
You can switch up the chocolate protein for vanilla or banana for a different twist, or try cooking some banana slices into the batter on the pan from an extra fruity twist. This recipe from Jennifer Meyering is one of our favourites.
4. Oatmeal Pancakes with Blueberry Sauce
Tired of your morning oats but want to stay full until lunch? These oatmeal pancakes are a little bit more ingredient heavy than some of the others but they’re worth the effort!
The buttermilk gives them a nice tang and the cinnamon adds some great extra flavour. If you want to keep your sugar intake low, instead of blueberry sauce, use fresh blueberries and some Greek yoghurt as a hearty and healthy topping. Recipe details here.
BONUS – The Classic
You need to have a staple pancake recipe in your life and THIS IS IT. It's foolproof, tasty and you probably already have all the ingredients in your cupboard. There is no excuse – to the kitchen with you. Happy Pancaking…
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1 tbsp sunflower oil (plus extra for frying)
- Pinch of salt
1. Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
3. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.