Pancake Day or Shrove Tuesday is fast approaching (Tuesday 1st March 2022) if you need some inspiration, then look no further. We have picked 5 of our favourite recipes with something for everyone. We have protein pancakes, gluten free pancakes, vegan pancakes and traditional recipes too. If this lot doesn’t get you reaching for the frying pan, I don’t know what will!
A banging recipe from The Body Coach app!
Ingredients (Serves 1)
- 40g rolled oats
- 10g ground flaxseed
- 10g protein powder, vanilla or unflavoured
- 100g yoghurt, Greek, natural or soya
- Pinch salt
- 1 medium egg, beaten
- ½ tsp baking powder
- 50g blueberries
- 1 tsp coconut oil
- 3 tsp honey
The night before, combine the oats, flaxseed, protein powder and salt in a bowl and stir in most of the yoghurt, reserving 1 tbsp yoghurt to serve with the pancakes. Cover the bowl with clingfilm and chill overnight.
The next morning, beat in the egg and baking powder to make a thick batter; you may need to add a splash of water to loosen it slightly. Fold in the blueberries.
Melt the coconut oil in a frying pan and fry large spoonfuls of the batter for 1-2 minutes, then flip and cook for a further 1-2 minutes. Repeat with the remaining batter then stack up and top with the reserved yoghurt. Drizzle with honey to serve.
Don’t make the pancakes too big or they’ll be difficult to flip and won’t cook evenly.
- 100g plain flour
- 20g whey protein (I used @myproteinuk Cinnamon Danish flavour)
- 300ml skimmed milk (or milk of your choice)
- 2 large eggs
- Makes about 10 crepes
- For the filling I used the MyProtein UK chocolate hazelnut protein spread, which is so good.
- Use the code FITWAFFLE to get 32% off your order on the MyProtein site 🥳
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet.
- 125g gluten-free plain flour (we used Doves Farm)
- 1 egg
- 250ml milk
- butter, for frying
Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
You would never guess that this fluffy vegan banana pancakes recipe is made without any dairy or egg.
- 1 banana
- 1 tbsp sunflower oil, plus extra to oil the pan
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- 100g plain flour
- ½ tsp baking powder
- 250ml soya milk
- maple syrup, to serve
In a mixing bowl, mash the banana with a fork and whisk in the oil, lemon juice and cinnamon. Add the flour and baking powder. Stir while gradually adding the soya milk. The batter will take on the consistency of yogurt.
Place a frying pan on a medium heat. Oil it using a little sunflower oil on a scrunched piece of kitchen towel. Drop tablespoonfuls of batter onto the pan and swirl so it spreads across the surface. When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over. Cook for a further couple of minutes.
Place the finished pancakes on a plate. Repeat the process until the batter is used up. Serve hot with maple syrup.
Prep time: 5 minutes, plus 30 minutes for the batter to stand
Cooking time: 10 to 12 minutes
Makes: 12 thin pancakes (18-20cm each)
- 125g plain flour
- 1 egg and 1 yolk
- 300ml milk
Sift 125g plain flour into a bowl and make a well in the middle. Whisk together one egg, one egg yolk and a little milk taken from the 300ml, then pour into the well. Whisk with a little of the flour.
Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 30 minutes.
Heat the frying pan and brush with a little oil.
Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.
Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl. Loosen the pancake and turn it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.
Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)
We would love you to share your favourite pancake recipes or toppings. Please let us know in the comments!