At one time pancakes were only eaten when people ate up rich foods, like eggs, sugar and milk before they fasted for 40 days during Lent. Nowadays, many of us tend to smother our pancakes with chocolate spread or lashings of lemon juice and sugar which, although tasty, may not be the most nutritious options.
If you’re after some mouth-watering savoury and sweet pancake recipes that also happen to be healthy, why not try some of our suggestions for yourself?
Gluten-free Banana Pancakes
This flourless recipe only uses a few ingredients to make four low calorie yet tasty pancakes. Bananas are a good source of potassium, which contributes to normal blood pressure and muscle function.
- 1 large banana
- 2 medium eggs
- A pinch of baking powder
- 2 teaspoon coconut oil
- Mash the banana with a fork until it turns into a thick paste.
- Beat the eggs and add to the banana along with the baking powder and vanilla.
- Mix until smooth.
- Heat the coconut oil in a non-stick frying pan over a low to medium heat.
- When the oil has melted, pour a small amount of the mixture into the pan.
- Cook for up two minutes or until the pancake starts to bubble.
- Flip onto the other side and cook for another one or two minutes.
- Repeat until you’ve made all four pancakes.
- Simply drizzle on some honey or top with fruit, nuts or a dollop of Greek yogurt.
Savoury Quinoa Pancakes
These high protein, vegan-friendly pancakes are fluffy in texture as well as being gluten-free. Plus, if you’re keeping an eye on your blood sugar, evidence suggests that quinoa may help lower insulin and blood sugar levels. Ideal for supper, these pancakes also make a wonderfully filling breakfast.
- 120g of quinoa flour
- 250ml of almond milk
- 1 tablespoon of melted coconut oil
- A sprinkle of salt and pepper
- Chopped fresh parsley
- 50g finely sliced spring onions
- Place all of the ingredients in a bowl, whisk together and let the mixture sit in the fridge for half an hour.
- Add the coconut oil to a large frying on medium heat.
- Once the oil has melted, add a few spoons of the batter.
- Cook for a few minutes until golden brown before flipping over.
- Serve topped with your favourite stir-fried vegetables such as mushrooms, red peppers or cherry tomatoes.
Chia seed, banana and blueberry pancakes
With a boost of natural sweetness from the banana and blueberries, this recipe makes two pancakes. Chia seeds are high in fibre and are a good source of essential nutrients like calcium, magnesium and zinc.
- 1 tablespoon chia seeds
- 1 chopped ripe banana
- 2 eggs
- 1 tablespoon plain flour
- Half a teaspoon ground cinnamon
- 1 tablespoon coconut oil
- 35g blueberries
- Spoon the chia seeds into a food processor and blend until powdery.
- Add the eggs, banana, flour and cinnamon and continue to blend until the pancake mixture is smooth.
- Melt the coconut oil in a pan over a medium heat.
- Pour half of the mixture into the pan and add half of the blueberries.
- Cook for up to three minutes until the edges are dry and flip over to the other side for a further three minutes.
- Your pancake will be golden brown when ready.
- Repeat with the rest of the mixture.
Courgette and Red Onion Pancakes
A wonderful way to get your five-a-day, these pancakes make a wonderful dinner or weekend breakfast served with rocket and avocado on the side. Courgettes are a good source of vitamin A which contributes to the normal function of the immune system and maintenance of normal skin and vision.
- 700g courgettes
- 1 sliced red onion
- 2 eggs
- 60g plain flour
- 1 tablespoon crème fraiche
- 1 teaspoon salt
- A sprinkle of black pepper
- 2 teaspoons of sesame or olive oil
- Peel the courgettes and grate into a colander to drain any excess liquid.
- Leave them to sit for 30 minutes before squeezing any remaining liquid.
- Whisk the eggs in a bowl and add the rest of the ingredients.
- Mix to form a thick batter.
- Heat 2 teaspoons of oil and spoon the batter into a non-stick frying pan.
- Cook pancakes for two minutes on each side until golden.
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