Pancake day has always been an occasion in my house. Lemon and lots of sugar, nutella and cream, you name it, we have tried it as a pancake topping. However this year we are trying to be a little healthier. It kind of comes with the territory of being surrounded by cake all the time! I don’t want to stop the tradition in the name of being healthy, but I do make a few swaps and substitutions to make pancakes a little better for everyone.
We all like different types of pancakes. I will always opt for the French style crepe pancake but lots of people prefer the smaller, thicker American style pancakes these days. I’ve given you my recipes for both, and a bonus easy mini banana pancake recipe which is perfect for little ones and big ones alike!
If you are diary intolerant then use your usual milk substitute. If you need to avoid wheat or gluten then use doves farm free from flours.
On pancake day we just have pancakes for dinner. Nothing else. But we do have savoury pancakes first. So here are my suggestions for both savoury and sweet pancake toppings:
- Make your savoury pancakes with the crepe recipe. You can put all the fillings out in little bowls for everyone to build their own pancake:
- Shredded chicken, lean bacon cut into strips, tuna, roasted peppers, avocado, rocket, spinach, mushrooms, cherry tomatoes, feta cheese are all great in pancakes.
- Have a couple of savoury ones with a big side salad and then you won’t eat too many for pudding.
- The following make great sweet pancake toppings/fillings:
- Strawberries, raspberries, blueberries all make lovely sweet toppings. Frozen berries are also great. If you defrost them in the microwave you get a lovely sauce made from the juice too! Bonus!
- Bananas and Greek yoghurt (or coconut yoghurt if you aren’t great with dairy like me!)
- Squeeze of fresh lemon or orange and a spoon full of sultanas
- And if you really have to sweeten them further then stick to honey or real maple syrup.
- And whatever you do… Step away from the Nutella!
Basic crepe recipe (best for flipping!)
Makes 12 pancakes
125g of plain flour
200ml milk of your choice
- Weigh out the flour and make a well in the centre
- Break the eggs into the well
- Pour in the milk and use an electric whisk or a balloon whisk and beat together until you have a smooth mixture.
- OR if you have a blender or nutribullet throw all the ingredients in there and blend until smooth!
- Heat some butter or coconut oil in a frying pan and using a ladle pour in just enough batter to thinly coat the pan. Swish the batter around.
- Once the sides of the pancake start coming away it is ready to flip!
- Cook on the other side and you’re done!
- I put the oven on to 100 and put each pancake in until all of the pancakes are made.
American fluffy pancakes
Makes 12 pancakes
150g plain flour
1 tsp baking powder
150 mls milk of your choice
2 tbs melted butter or coconut oil or olive oil.
- Weigh out the dry ingredients
- In a jug combine the wet ingredients
- Whisk them together to form a thick batter
- Heat some coconut oil or butter in a frying pan and drop in 1 tablespoon of batter at a time to make 10cm diameter circular pancakes. I usually get three or four in a pan at a time.
- Flip them once they are brown on one side and cook on the other side. They should be risen and fluffy.
- Keep them warm in the oven while you cook the rest of the pancakes.
Mini Banana pancakes (perfect for little ones)
Makes 24 mini pancakes
These are really easy and perfect for little ones. Because they are made with bananas they don’t need any topping and can be eaten as they are.
1 ripe banana
2 tablespoons of self raising flour
- Place all the ingredients in a blender and whizz up until smooth.
- Heat some unsalted butter or coconut oil in a pan over a medium heat.
- Drop in 1 dessert spoonful of the batter at a time. I usually get 6 in the pan at once.
- After about a minute flip the mini pancakes and cook on the other side.
- Serve immediately or keep warm in the oven until all the mini pancakes are cooked.
Happy pancake day. X Keri