It’s Pancake Day!

It’s Pancake Day! …The one day a year it’s ACTUALLY acceptable to eat dessert for your dinner!

Yes I know… it’s February. And yes, the month before that WAS January, and some of you are still majorly obsessing about this health-kick you started in the  New Year (well done by the way!) but everyone’s allowed a cheat meal every now and again, especially on Shrove Tuesday!!

So here are some of my own pancake recipes I’d like to share with you! I’ve gone for the American style fluffy pancake, as opposed to the traditional french crêpe, as I absolutely love them, but if you prefer something a little lighter and more crêpe-like, just remove the baking powder and spread it out a little thinner in the frying pan – and away you go!


O r i g i n a l   A m e r i c a n   F l u f f y   P a n c a k e s
img_2445
(Serves 4)

Ingredients:
140g plain flour
1½ tbsp stevia (or 2tbsp caster sugar)
1 tsp baking powder
14oml skimmed milk
1 x large egg (beaten)
2 tbsp olive oil
3 x pinches of salt
Coconut oil (to cook with)
Maple syrup (to drizzle)
Blueberries (to finish)

Method:
1.   Mix the flour, stevia, baking powder and salt in a large mixing bowl.
2.   In a separate bowl, whisk up the egg, milk and olive oil until light and frothy.
3.   Pour the two mixtures together into one bowl.
4.   Using a metal fork, beat together into a smooth, thick batter, making sure there are no lumps (if there are still lumps – just keep beating, you’ve not finished yet)
5.   Let the batter stand for 5 minutes.
6.   Heat up a small non-stick frying pan with a teaspoon of coconut oil.
7.   Using a ladle, pour in three quarters of a ladle of batter, and quickly using the back of your ladle, smooth into a round, circle in the pan.
8.   Cook on a medium heat until you start to see bubbles appear in your pancake. As more bubbles appear, turn the pancake over to cook on the other side until golden in colour.
9.   Continue steps 7 and 8 until you’ve used up all your pancake batter, stacking the pancakes as you go, to keep the ones below them warm.
10.   Once you have your stack of pancakes, drizzle over your maple syrup and scatter with blueberries to finish.
11.   Enjoy!


R a s p b e r r y   &   D a r k   C h o c o l a t e   P a n c a k e s
img_2460
(Serves 4)

Ingredients:
140g plain flour
1½ tbsp stevia (or 2tbsp caster sugar)
1 tsp baking powder
14oml skimmed milk
1 x large egg (beaten)
2 tbsp olive oil
3 x pinches of salt
Coconut oil (to cook with)
2 x Bournville chocolate bars (standard size)
1 heaped tbsp Nutella (to drizzle)
A large handful of raspberries

Method:
1.   Mix the flour, stevia, baking powder and salt in a large mixing bowl.
2.   In a separate bowl, whisk up the egg, milk and olive oil until light and frothy.
3.   Pour the two mixtures together into one bowl.
4.   Using a metal fork, beat together into a smooth, thick batter, making sure there are no lumps (if there are still lumps – just keep beating, you’ve not finished yet)
5.   Let the batter stand for 5 minutes.
6.   Whilst you’re waiting for the batter, using your sharpest knife, chop up the dark chocolate bars into chocolate chip sized chunks.
7.   Mix the chocolate chips into the pancake batter evenly.
8.   Heat up a small non-stick frying pan with a teaspoon of coconut oil.
9.   Using a ladle, pour in three quarters of a ladle of batter, and quickly using the back of your ladle, smooth into a round, circle in the pan.
10.   Cook on a medium heat until you start to see bubbles appear in your pancake. As more bubbles appear, turn the pancake over to cook on the other side until golden in colour.
11.   Continue steps 9 and 10 until you’ve used up all your pancake batter, stacking the pancakes as you go, to keep the ones below them warm.
12.   Once you have your stack of pancakes, drizzle over with Nutella in a zig zag line
(I promise it tastes better this way ;)! )
13.   Scatter your raspberries on top, and enjoy!


L e m o n ,  C o c o n u t   &   B l u e b e r r y   P a n c a k e s
img_2473
(Serves 4)

Ingredients:
140g plain flour
1½ tbsp stevia (or 2tbsp caster sugar)
1 tsp baking powder
14oml skimmed milk
1 x large egg (beaten)
2 tbsp olive oil
3 x pinches of salt
Coconut oil (to cook with)
45g dessicated coconut
1 x punnet of blueberries
1 x lemon

Method:
1.   Mix the flour, stevia, baking powder and salt in a large mixing bowl.
2.   In a separate bowl, whisk up the egg, milk and olive oil until light and frothy.
3.   Pour the two mixtures together into one bowl and stir in the desiccated coconut.
4.   Using a metal fork, beat together into a smooth, thick batter, making sure there are no lumps (if there are still lumps – just keep beating, you’ve not finished yet)
5.   Let the batter stand for 5 minutes.
6.   Whilst you’re waiting for the batter, wash the lemon and grate the lemon zest into a small bowl.
7.   Stir your blueberries into your pancake batter (try and use the smaller ones if possible – you’ll thank me later)
8.   Heat up a small non-stick frying pan with a teaspoon of coconut oil.
9.   Using a ladle, pour in three quarters of a ladle of batter, and quickly using the back of your ladle, smooth into a round, circle in the pan.
10.   Cook on a medium heat until you start to see bubbles appear in your pancake. As more bubbles appear, turn the pancake over to cook on the other side until golden in colour.
When turning the pancakes, you’ll notice the other side won’t brown so well, as the blueberries tend to stop the batter from touching the pan (which is why you should avoid the massive ones!) Press down with the back of your spatula to push the batter against the pan – don’t worry if you smush a few blueberries along the way.
11.   Continue steps 9 and 10 until you’ve used up all your pancake batter, stacking the pancakes as you go, to keep the ones below them warm.
12.   Once you have your stack of pancakes, slice your shaved lemon in half, and squeeze it all over them.
13.   Scatter your blueberries on top, and dust with icing sugar and lemon zest.
14.   Enjoy!


C h o c o l a t e   &   B a n a n a   P r o t e i n   P a n c a k e s
with an Oreo cookie sprinkle

img_2480(Serves 4)

Ingredients:
45g oats
1 x medium/large banana
2 scoops of chocolate flavoured protein powder (of your choice)
75ml skimmed milk
2 eggs
¾ tsp baking powder
4 x Oreo cookies (to sprinkle)
A handful of raspberries (to finish)

Method:
1.   Pour the oats into a blender/food processor and blend until it turns into a light flour.
2.   Mix the oat flour, chocolate protein powder and baking powder thoroughly.
3.   Beat the eggs and stir in the milk.
4.   Mash up your banana and add to the bowl of wet ingredients.
5.   Pour your wet ingredients into your dry ingredients, and whisk together, ensuring there is no powdery mix left at the bottom (this can often happen with protein powder)
6.   Let the batter stand for 5 minutes.
7.   Heat up a small non-stick frying pan with a teaspoon of coconut oil.
8.   Using a ladle, pour in three quarters of a ladle of batter, and quickly using the back of your ladle, smooth into a round, circle in the pan.
9.   Cook on a medium heat until you start to see bubbles appear in your pancake. As more bubbles appear, turn the pancake over to cook on the other side until golden in colour.
10.   Continue steps 8 and 9 until you’ve used up all your pancake batter, stacking the pancakes as you go, to keep the ones below them warm.
11.   Once you have your stack of pancakes, crumble up your Oreo cookies and sprinkle them all over the top.
12.   Scatter over your raspberries and enjoy!

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