Pancake Day... 15+ Recipe Roundup!
It's less than a week until Shrove Tuesday.... yay Pancake Day!!
I haven't made pancakes for ages but will definitely be doing so next week. In the meantime, I am re-sharing the classic British Pancake recipe (more like a crepe than a fat American style pancake) and a roundup of all my blog favourites.
I would love to hear your favourite recipes or flavour combinations you'd love to see me create?
Recipe: classic pancakes
Makes 3 medium pancakes (serves 1 if you are anything like me!)
Ingredients:
½ cup white spelt flour
1 tsp ground flax or chia seed
1 tsp agave syrup
1 tsp baking powder
tiny pinch salt
2/3 cup non-dairy milk (reduce to ½ cup if you prefer a thicker pancake)
1 tsp vanilla extract
1 tbs melted coconut oil
Method
Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.
Meanwhile, heat a medium-sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes.
Serve hot with toppings of your choice.
Want more inspiration... here is a recipe round-up of pancake ideas, with a savoury option too!
AND, since pancake day is just the day before Valentines Day.. why not join forces and create a two-in-one dessert with wow factor...
Pancake crazy.... 'red raspberry and beet'!
Happy Pancake Day!
Will you be eating pancakes today? If so I have one final offering to temp you!
...just in case you need even more ideas, you can find more pancake recipes in the 'bressert' category!
These pancakes were a spin off from some similar recent 'red' experiments such as this raspberry beetroot ice cream which was incredible. I also created a buckwheat bake using very similar ingredients to these pancakes but that needs a few tweaks before I can present it the world.
You can't taste the beetroot in you think pancakes, it's a great complement to the raspberry and just serves to emphasise the great colour. Serve them up with a bit of yoghurt or cream for a really striking dessert. I had actually planned to serve it up with my pink ice cream but then forgot at the last moment and hadn't taken it out of the freezer… opps!
You could also add some chia jam if you wanted to go all out on the pink theme and add an extra boost of sweetness!
Recipe: Red raspberry and beet
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
1/2 heaped cup brown rice flour (or spelt)
1/2 heaped cup buckwheat flour (or spelt)
1/4 scant cup arrowroot (or other starch)
2 heaped tsp baking powder
2 scant cups non-dairy milk of choice*
2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
2 tbs ground flax or chia
pinch salt
1 heaped cup raspberries
1 cooked beet
vegan yoghurt to serve- optional
extra raspberries to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
Pancake crazy.... 'the chunky trail mix'!
Day three in pancake land... and I think these were favourite flavour combo of all!
I think the reason I loved these so much was the texture... chunky juicy, crispy and full of flavour from the cinnamon and spices (I was generous with the cinnamon!) The amount of mix-ins I stated in the recipes is a guide- basically you want enough batter to stick the trail mix together with it the pancakes falling apart :-)
I added a dollop of warmed PB and soy yoghurt to finish the whole thing off. The most satisfying pancakes I've had in a long time.
When it come to trail mix everyone has there own favourites ingredients... so what would you add in yours?
Recipe: Chunky trail mix pancakes
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
1/2 heaped cup brown rice flour (or spelt)
1/2 heaped cup buckwheat flour (or spelt)
1/4 scant cup arrowroot (or other starch)
2 heaped tsp baking powder
2 cups non-dairy milk of choice*
2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
2 tbs ground flax or chia
1/3 cup seed/nuts
1/3 cup granola (or more seeds/nuts)
1/3 cup raisins or other chopped dried fruit
cinnamon or other spices to taste
pinch salt
nut butter and yoghurt to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients (other than granola/seeds/fruit) together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture. Stir through the trail mix ingredients last.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I'd love you to join me in other places too!
Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can also find me in these places:
Pancake crazy.... 'the lemon and blueberry'!
Day two of the pancake frenzy!
These were lovely mis-shapen pancakes...not the typically beautiful uniform stacks you see on the cover of magazines. I love the fact these are chunky and rustic with big juicy blueberries peeking through. I served these up with an extra squeeze of lemon and a dollop of soy yoghurt (if i'd had more time I would have made some thick cashew cream)
You could use other berries but blueberries keep their colour and shape nicely and they pair so well with lemon. I always use frozen for best results and less colour bleed.
Recipe: Lemon and blueberry pancakes
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
- 1/2 heaped cup brown rice flour (or spelt)
- 1/2 heaped cup buckwheat flour (or spelt)
- 1/4 scant cup arrowroot (or other starch)
- 2 heaped tsp baking powder
- 2 scant cups non-dairy milk of choice*
- 2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
- 2 tbs ground flax or chia
- zest of one lemon plus the juice
- pinch salt
- 1 cup frozen blueberries (using frozen minimises colouring the batter)
- vegan yoghurt to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients (other than blueberries) together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture. Stir through the blueberries last
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. The batter will be chunky and 'misshapen' due to the berries but this adds to the charm. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I'd love you to join me in other places too!
Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can also find me in these places:
Pancake crazy.... 'the triple chocolate banana'!
It's coming... Pancake Day is almost here!
Tuesday 4th March is Shrove Tuesday in the UK. Where else in the world celebrates? Do you...?
Either way pancakes need to excuse for a celebration.
Indulge... Breakfast, brunch, lunch, snack, dessert. There is always time for a pancake (or two)
Yesterday I was on a pancake making mission... I created 5 flavour combos and I am going to blog all but one of them everyday between now and Tuesday (yes i know that equals 4 flavours but the other flavour tasted good but I kind of... um, burnt them so they won't be featured).
The pancakes themselves use the same base with different mix-ins. I made these gluten free for inclusiveness for all, but I know these would also work well with spelt flour (and probably regular flour), they would probably be a little more fluffy that way based on my previous experiences of GF vs spelt flour.
Two quick tips before I start (based on the mistakes i made in my first attempt). Don't make the panbcakes too large- keep them smaller than the palm of your hand, they'll be hard to flip over otherwise. Also don't have the heat of the stove too high otherwise the outside will begin to burn before the inside is fully cooked.
First up... triple chocolate pancakes. Yeah, you heard me :-)
The following few days will feature the recipes shown up top... lemon and blueberry, chunky trail mix and raspberry and beet. Watch this space!
Oh, and if you fancy more of a classic British style pancake.... check out this post.
Recipe: Triple chocolate banana pancakes
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
- 1/2 heaped cup brown rice flour (or spelt)
- 1/2 heaped cup buckwheat flour (pr spelt)
- 1/4 scant cup arrowroot (or other starch)
- 3 tbs cocoa powder
- 2 heaped tsp baking powder
- 2 cups non-dairy milk of choice*
- 2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet based on extra sweet toppings being added)
- 2 tbs ground flax or chia
- 2 tsp vanilla extract
- pinch salt
- 1/4 cacao nibs or dark choc chips to mix through- optional
- chocolate drizzle sauce- I used this one
- chopped bananas to serve in a stack
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients (other than toppings) together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I'd love you to join me in other places too!
Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can also find me in these places: