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4 healthy pancake recipes you need to try
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?
Jump to: Savoury quinoa pancakes | Courgette & red onion pancakes | Gluten free banana pancakes | Chia seed, banana & blueberry pancakes
Savoury quinoa pancakes
These high protein, vegan-friendly pancakes are fluffy in texture as well as being gluten-free.
Ingredients
- A sprinkle of salt and pepper
- Chopped fresh parsley
- 50g finely sliced spring onions
Method
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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.
Ingredients
- 700g courgettes
- 1 sliced red onion
- 2 eggs
- 1 tablespoon crème fraiche
- 1 tsp salt
- A sprinkle of black pepper
Method
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Gluten
This flourless recipe only uses a few ingredients to make 4 low calorie yet tasty pancakes.
Ingredients
- 1 large banana
- 2 medium eggs
- A pinch of baking powder
Method
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- Flip onto the other side and cook for another one or two minutes. Repeat until you’ve made all four pancakes.
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Chia seed, banana & blueberry pancakes
With a boost of natural sweetness from the banana and blueberries, this recipe makes 2 pancakes.
Ingredients
- 1 chopped ripe banana
- 2 eggs
- 35g blueberries
Method
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Pancake FAQs
If you want to avoid the usual crepe mixes you get at a supermarket, making your own pancake mix couldn’t be easier.
It usually takes around ten minutes to mix, but once you learn how it’s done, we guarantee that it’s a life skill that will stay with you forever and you’ll get it done in no time.
Simply mix eggs, milk and flour together until they blend into a smooth batter. If you have the time, or the patience it might be a good idea to leave them for half an hour. If not you can start using it right away.
It is possible to make pancakes using water, but this will make a big difference to the taste. You will be better in terms of flavour to use dairy or non-dairy milk instead of water to make them taste better.
Even the mixes you get in supermarkets that say ‘just add water’ contain powdered milk.
Pancakes contain very little gluten, so eggs allow the structure to rise. However, too much egg will give you a gloopy, custard like pancake – too little, you’ll get something tough and biscuit like.
For egg substitutes, you have a variety of options that can help work as a binding agent. You can see our 10 of the best egg alternatives for vegans, which includes possibilities such as:
- Flaxseed
- Chia seeds
- Apple sauce
- Banana
- Silken tofu
Believe it or not, but it’s all about the pan. If you’re using. Heavy, nonstick pans are bet for pancakes as thin pans can heat unevenly, and that can ruin all your hard work!
Try not to use metal utensils if you can help it. Try not use wooden or recycled plastic, if you can as you’ll avoid scratching the coating, which can result in food sticking to damaged areas.
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