PANCAKE DAY RECIPE INSPO
Looking for delicious and nutritious pancake ideas for this year’s Pancake Day? Look no further, we have some tasty recipes for you here. We know not everyone wants sweet varieties so we’ve also included a savoury option too.
BLUEBERRY BUCKWHEAT PANCAKE RECIPE
This recipe is super versatile and easy to make - the pancakes are thick and fluffy and are the perfect base for an array of toppings.
Serves: 1-2 (depending on how hungry you are!)
Time to create: 25 minutes
Ingredients
75g of buckwheat flour
25g of oats
200ml of oat milk
1 tbsp of maple syrup
1 tsp of almond butter
½ tsp of baking powder
50g of blueberries (we used frozen, but you could use fresh)
2 tbsp of freeze-dried raspberries (optional)
Coconut oil for cooking
Recipe
Mix together the flour, oats, oat milk, maple syrup, almond butter and baking powder. Stir until well combined and no lumps. Leave to stand for 10 minutes.
Stir the mixture and add in the blueberries and raspberries (if you have them). If the mixture feels a little too thick add another splash of oat milk.
Place a frying pan over a medium heat and melt a tsp of coconut oil. Add 2 tbsp of the mixture to the pan and shape with the back of a spoon. Cook for approximately 2 minutes on each side (you want them to slightly brown but not burn).
Stack them up and indulge in your favourite toppings - we used almond butter, Coyo coconut yogurt, Leon Ruby Red Preserve, fresh berries and more freeze-dried raspberries from (the Rotten Fruit Box).
TOP TIP: As you make the pancakes place them in an oven on a low heat to keep warm until you have used all of the mixture.
SAVOURY BUCKWHEAT PANCAKES
These savoury buckwheat pancakes are simple to make, all you need is some buckwheat flour, water and apple cider vinegar, and they take less than 10 mins to whip up! Plus you can great creative with your toppings based on what you have the fridge (see below for further topping inspiration).
Servings: 1 (makes 4 small pancakes or 1 large pancake)
Time to create: < 10 minutes
Ingredients
Pancakes:
60g buckwheat flour
100ml water
1 tsp of apple cider vinegar
Salt + Pepper to taste
Toppings:
5 sun-dried tomatoes chopped
1 tbsp of roasted peppers sliced
Hummus
Rocket
Method
Stir all ingredients for the pancakes together until it forms a smooth batter.
Warm some olive oil in a pan over a medium heat and add a 1tbsp of the batter per pancake into the pan (you may have to do this is stages dependent on pan size) or alternatively make 1 large pancake. Cook on each side for 3 minutes until slightly golden.
Add a dollop of hummus per pancake and pile up your toppings!
Other topping ideas:
Smashed peas, mint and feta
Garlic mushrooms and spinach
Roasted tomatoes and avocado
BEETROOT PANCAKES
We love these naturally vibrant, nourishing pancakes that can be great to make with the kids! They are high in fibre and a good source of iron and folic acid, as well as being rich in antioxidants - I mean what is not to love about these pancakes!
Time to create: 20 minutes
Serves: 2 (approximately 8 pancakes)
Ingredients
1 cooked medium beetroot
200ml almond milk
100g oats
1 tsp baking powder
1 tsp vanilla essence
1 tsp maple syrup
1 tsp ground cinnamon
1 flax egg (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water, leave to stand for 5 minutes) or 1 egg
Coconut oil for cooking
Toppings: we went for raspberries, pomegranate seeds, coconut and maple syrup!
Method
Place all the ingredients, apart from the flax egg, in a blender and process until smooth.
Pour into a bowl and add the flax egg. Leave to stand for 5 minutes
Place a frying pan over a medium heat and add a little coconut oil. Use 2 tbsp of the mixture per pancake and shape with the back of a spoon. Turn the heat down and leave to cook for approximately 3-4 minutes per pancake (you want bubbles to form on the top and the edges to have set) before flipping and cooking for an additional 3-4 minutes on the other side.
Once you have used up all the mixture, stack them up and serve with your favourite toppings.
Top tips:
Cook slowly - this will prevent them from browning and losing their pink colour
Before you start cooking the pancakes place your oven on a low heat and line a baking tray. As you cook the pancakes place them in the oven to remain warm whilst you cook the remaining pancakes.
Make sure you used cooked beetroot not pickled! If you can’t find cooked beetroot, simply roast your own in the oven.
Oaty Pancakes
This pancake day celebrate with a delicious stack of oaty pancakes, perfect for the whole family. Top with a warm berry compote (see below), a drizzle of maple syrup, and crushed pistachios. Recipe is taken from our ‘Oats 5 Ways’ plan.
Time to create: 25 minutes
Servings: Makes approximately 10 pancakes
Ingredients
80 g Old-Fashioned Rolled Oats
240 ml oat milk
1 tsp maple syrup
1 tsp vanilla extract
80g spelt flour
1 tbsp baking powder
1/2 tsp ground cinnamon
Pinch of salt
Coconut oil for cooking
Topping inspiration: fresh berry compote (see top tips), your choice of nuts or seeds (toast for extra flavour), edible flowers, sliced banana, an extra drizzle of maple syrup or your choice of nut butter!
Method
Place the oats, oat milk, maple syrup and vanilla essence in a high speed blender and blitz until smooth.
Add the flour, baking powder, ground cinnamon and salt into a mixing bowl and stir until well combined. Add the wet mixture and whisk to form a pancake batter. If too thick, add 1-2 additional tbsp of oat milk.
Warm a frying pan over a medium heat and add 1/2 tsp coconut oil. Add 2 tbsp of batter per pancake into the pan. Cook for 2-3 minutes on one side, when the edges are starting to dry and bubbles form on the top, carefully flip before cooking for an extra 1-2 minutes. Continue cooking until you have used all of the mixture.
Top Tip: To make a warm fruit compote add 2 handfuls of fresh or frozen berries to a pan over a medium heat. Add 2 tbsp of water and a squeeze of lemon juice. Cook for 10-12 minutes, until the fruit has broken down or has reached your desired consistency. Make a little sweeter by adding maple syrup or honey. You could also make it into a jam by adding a tbsp of chia seeds, stir and leave to set for 5 minutes.
There are more pancake recipes available here on the Balanced Life, simply search pancakes under recipes or use the button below to find them all.
