Everyone loves a pancake. But for anyone watching their waistline, all that inevitable sugar and syrup in traditional pancake toppings can be a touch problematic! Since New Year, many of us have been trying to stick to a healthier diet so the inevitable question now arises – is there a way to enjoy Shrove Tuesday without spoiling your health kick?
The happy answer is yes, there is a way you can indulge in pancake heaven without the bad bits – it’s called healthy pancakes! Check out our healthy pancake recipes to satisfy your taste buds when Pancake Day strikes on February 28th.
Pancakes don’t have to be unhealthy. And eating healthy pancakes doesn’t have to be boring. Here are 5 healthy pancake recipes that include all sorts of nutritious ingredients while still tickling the taste buds in great style.
Why not try some of these out on Pancake Day – and don’t forget to share your own healthy pancake recipes with us in the comments!
1. Oat and Blueberry Pancakes
This recipe uses oat flakes to create a healthy alternative to regular flour and blueberries for Vitamin C. This healthy pancake recipe makes 6 pancakes:
Blend 175g whole oat flakes into a fine flour using a food processor.
Add 65g caster sugar.
Pour 250ml regular low fat milk or rice milk into a large bowl and beat 1 large organic egg into the mixture to create the batter.
Add the oat flour and sugar mixture to the batter and mix thoroughly.
Use a tablespoon of coconut oil or medium olive oil for frying the pancakes. Fry the pancakes on both sides until golden.
For the blueberry sauce, mix 300g of blueberries with 1 tablespoon of caster sugar. Add a good sized dollop of yoghurt on top of the pancake and follow with the blueberries. Delicious!
2. Coconut and Raspberry Pancakes
This healthy pancake recipe includes desiccated coconut in the flour to give a wonderful texture and flavour, while the raspberries give a fruity kick. Serves 6:
Pour 140g plain flour into a large bowl and add 2 organic eggs, 300ml coconut water, 200ml water and 2 tablespoons of desiccated coconut.
Blend all this together to make a thick batter then fry in the pan with a little coconut oil to create the pancakes.
For the sauce, mix 2 teaspoons of cornflour with 300ml water and add 200g raspberries.
Gently crush the raspberries into a pulp. Strain the mixture to remove the seeds.
Add a few more halved raspberries to the final mixture to give it more texture and sprinkle some more desiccated coconut on top of the pancakes.
3. Carrot and Buttermilk Pancakes
These healthy pancakes have a crunchier, flapjack texture which keeps you full for longer. Carrots are high in vitamins and minerals, while the other spices all give a healthy boost to these pancakes.
Pour 160g plain flour into a large bowl. Add 55g walnuts, 1 teaspoon of cinnamon, 2 teaspoons of baking powder and a sprinkle of ground nutmeg and ginger.
Pour 50g brown sugar into another large bowl. Add 175ml buttermilk, 1 tablespoon of rapeseed oil and 2 organic eggs. Mix together.
Add both mixtures together and fold in 375g grated carrot.
Fry this rich batter in a little vegetable oil until the pancakes are browned on both sides. Serve these carrot pancakes with honey for a naturally sweet topping.
4. Apple and Pecan Pancakes
This simple recipe has an American flavour with the maple syrup and pecans. The apples give you plenty of fibre and vitamin C, while pecan nuts are high in protein, calcium and magnesium.
To create the topping, take 3 large apples and cut into quarters. Add 175ml maple syrup and 85g pecan halves to the apples and heat together in 25g butter.
Pour 100g plain flour into a bowl. Add 2 teaspoons baking powder, 1 tablespoon caster sugar. Then take 2 eggs and separate the whites from the yolks.
Whisk the egg whites with 280ml buttermilk and 25g butter.
Fold everything together to create the batter. Fry in the pan with a little vegetable oil and cook on both sides until golden.
Top the pancakes with the apple, maple syrup and pecan mixture. One of our favourite healthy pancake recipes!
5. Lemon and Ricotta Pancakes
This pancake recipe is ideal for dieters looking to indulge without piling on the pudding pounds. This recipe is refreshing and zingy and loaded with vitamin C.
Pour 200g plain flour into a large bowl and add 2 tablespoons sugar and 1 teaspoon baking soda. Mix into the mixture 350ml buttermilk, 2 organic eggs and 1 tablespoons of lemon peel. Stir in 70g ricotta cheese.
Fry this batter in the pan in a little coconut or vegetable oil.
To serve, thinly slice some bananas and lay on top of the pancakes. Grate some lemon zest over the top for an extra tarty kick.
Will you be cooking healthy pancakes on Pancake Day?
What are your favourite healthy pancake recipes?
Let us know your ideal pancake toppings in the comments!