For most people, Shrove Tuesday offers the chance to whip up batches and batches of pancakes and hunt out the lemon juice for the same-old lemon and sugar pancakes. However, pancakes toppings don’t have to be the same year in, year out. Get creative with new jams and toppings – who doesn’t like strawberries and honey?!
People who are on a specialist diet don’t need to miss out on the yummy pancake goodness either – here’s a couple of recipes, one for gluten-free and another for vegans. Even if you’re not on a specialist diet, these are super tasty anyway!
We’ve got plenty of recipes and food ideas – do you have a recipe you could share with us?
Gluten-free Banana Pancake recipe
No need to wait until Pancake Day for these incredibly easy to make pancakes. With just five ingredients, they make the perfect brunch recipe for any weekend. What’s more, these super tasty treats taste indulgent but are low in calories and gluten-free too!
Cook Time: 5 mins
Prep Time: 5 mins
Feeds: 2
Calories Per Portion: 243kcal
Difficulty: Easy
What You’ll Need
- 2 small bananas
- 2 medium eggs, beaten
- 1 tsp oil
- ¼ tsp gluten-free baking powder
- ½ tsp vanilla extract.
Method
- Mash the bananas until they form a puree.
- Stir in the beaten eggs with the vanilla extract and baking powder.
- Heat the oil in a frying pan, use a brushed to ensure the base is coated in oil.
- Scoop a quarter of the batter into the frying pan for one pancake, add another to the pan if you have room.
- Cook for up to two minutes on each side.
- Turn onto a plate and then repeat with the remaining batter.
- Serve with toppings of your choice.
Topping options: Greek yoghurt, honey and cinnamon, raspberries and nuts, toffee yoghurt and caramel sauce makes a great banoffee treat.
Vegan Blueberry and Banana Pancakes
Not only are these pancakes completely dairy-free which makes them ideal for vegans and lactose-free diets, but they are also packed with protein too. These pancakes will keep you fuller for longer or as the perfect treat before or after the gym. Serve these vegan pancakes with chia and blueberry jam and some rich coconut or soy yoghurt to maximise the protein hit.
Cook Time: 20 mins
Prep Time: 20mins
Feeds: 2
Calories Per Portion:798kcal
Protein Pet Portion: 29g
Difficulty: Easy
What You’ll Need:
- 300ml soy milk
- 200g quinoa flour
- 2 tbsp ground flaxseeds
- 2 tbsp maple syrup
- 1 mashed banana
- 20g ground almonds
- Coconut oil for frying.
For the jam:
- 200g mashed blueberries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- 2 tsp lemon juice.
Topping:
- 100g soy yoghurt
- 1 tbsp nuts and seeds
- 2 tsp hemp seeds
- A handful of berries.
Method
- Soak the flaxseeds in 6 tbsp water as set aside.
- Add the mashed blueberries to a saucepan over a medium heat.
- Make the pancake batter by mixing the almonds, milk, flour, banana and syrup and blitz in a blender.
- If the flaxseeds and water have become thick, like an egg consistency, add to the blender with the rest of the mix and blitz until smooth. If not, wait another five minutes.
- Heat the coconut oil in a frying pan and add dollops of batter into the pan. Cook on both sides until the edges brown and are golden brown in colour.
- Set aside the cooked pancakes and keep warm while you repeat the process with the rest of the batter.
- Layer up the pancakes with the jam, yoghurt and toppings and enjoy!
Orange and Cinnamon Egg-free Pancakes
For those with an egg intolerance, you can still enjoy delicious pancakes with a light, crepe-like consistency. Incredibly moreish and easy to make!
Cook Time: 25 mins
Prep Time: 5 mins
Feeds: 3-4
Calories Per Portion: 91kcal
Difficulty: Easy
What You’ll Need:
- 125g plain flour
- 300ml milk
- Egg replacer (for one whole egg, make as per packet instructions)
- Orange segments
- A drizzle of agave syrup
- 1 tsp cinnamon.
Method
- In a large bowl, add the flour and make a well in the centre.
- Add the egg replacer into the well, add a splash of milk and whisk.
- Slowly add the rest of the milk until the mixture is smooth.
- Set aside the mixture the 20 minutes.
- Stir the mixture and heat a small knob of butter in a frying pan.
- When the butter starts to foam add a spoonful of batter and swirl around the pan, so it coats the base in a thin layer.
- Cook until golden brown on the bottom and then toss the pancake to cook the other side.
- Set aside and repeat the process with all of the batter, you may need to add more butter to the pan.
- Serve with your favourite toppings; we recommend orange segments, syrup and cinnamon for a zesty flavour.
Top Tip: Other toppings that work well with eggless pancakes include chocolate-hazelnut spread, banana, peanut butter, cream cheese and fruit compote.
Savoury Pancakes? Try these Creamy Mushroom Pancakes (for Vegans Too!)
Pancakes are not just a sweet treat. If you haven’t got a sweet tooth, then these vegan creamy mushroom pancakes make a great dinner or brunch choice. What’s more, the pancakes only need four ingredients, and you can add your favourite savoury toppings.
Cook Time: 30 mins
Prep Time: 5 mins
Feeds: 2
Calories Per Portion: 609kcal
Difficulty: Easy
What You’ll Need
- 140g self-raising flour
- 400ml soy milk
- 1 tsp soya flour
- Vegetable oil for frying.
For the creamy mushroom and tomato topping:
- 250g button mushrooms
- 250g cherry tomatoes
- 2 tbsp soy cream or milk
- 2 tbsp vegetable oil
- Scattering of pine nuts
- Scattering of chopped parsley.
Instructions
- Add the sifted flours to a blender, add the soya milk and blitz to create a batter.
- Heat oil in a pan and add a couple of spoons of batter to cover the base of the pan.
- Cook until bubbles appear on the surface and then flip to cook the other side.
- When golden brown, remove from the pan and set aside, repeat with the rest of the batter.
- Prepare the topping by heating oil in a pan and cooking the mushrooms until soft, add the tomatoes and leave to cook for a further two minutes. Add the soy cream and pine nuts and season to taste.
- Serve the pancakes by spooning over the topping and scattering with herbs.
ENJOY!
