Tag: Pancake

Porridge Pancakes

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A delicious and easy way to start the day. Perfect for Pancake Day, or make a stash for on the go. Naturally sweet from the banana, these have no added sugar. You could further flavour the pancakes with fruits such as blueberries, or use dark chocolate chips for an extra sweet kick.

Use gluten-free oats to make this gluten-free, or dairy-free by using a milk alternative and yoghurt alternative (I have used soya products in this recipe).

Porridge Pancakes

Serves 2

Ingredients

  • 1 large banana
  • 1 egg
  • 100g rolled oats
  • 50ml milk of choice
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • Oil for frying

To serve

  • 150g strawberries
  • 80g raspberries
  • 160g yoghurt (I have used soya yoghurt)
  • A few mint leaves

Method

  • Mash the banana in a bowl with a fork till you have very small lumps.
  • Add the remaining ingredients, except for the oil, and mix well.
  • Heat a frying pan over a low heat.
  • Wipe 1/4 tsp of oil around the pan before adding spoonfuls of the mixture, spaced out. You should be able to make 6-8 pancakes from the batter.
  • Cook for 2 minutes, before flipping and cooking for a further 2 minutes.
  • Serve in stacks with yoghurt, berries and mint.
Delicious served with fruit and yoghurt

Per serving*: 430kcal/ 11g fat/ 1.9g saturated fat/ 60g carbohydrates/ 12g fibre/ 15g protein

*Analysis based on unsweetened soya milk and unsweetened soya yoghurt

Roasted Squash and Halloumi Pancakes

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I love the combination of sage and squash. It’s one of my favourite winter flavour duo! Delicious any time of the day; serve at brunch with an egg cooked to your liking, or serve as lunch, or even dinner as a starter or main dish. These would be delicious with a soured cream sauce on the side, or make a spicy tomato and avocado salsa.

Serves 4 as a lighter meal or starter, or 2 as a main

Ingredients

  • 350g squash in large chunks, skin left on
  • 1 large egg
  • 10 sage leaves, finely diced
  • 250ml milk
  • 1 block of halloumi, cut into four 1cm thick slices and the remaining finely shredded
  • 150g wholemeal flour
  • 1 tsp baking powder
  • 1/4 nutmeg, grated
  • Olive oil for frying

Method

  • Roast the squash in a pre-heated oven set at 180°C for up 45 minutes till soft. Allow to cool slightly before peeling off the skin. You should have approximately 180-200g cooked squash.
  • Mash the squash in a large bowl, before adding in the sage, egg, milk and diced halloumi.
  • In a separate bowl, mix the remaining dry ingredients before combining with the wet ingredients. Mix to form a batter the consistency of thick double cream.
  • Heat a frying pan over a medium heat and add 1/2 tsp olive oil.
  • Allowing space between each pancake, take a ladel of batter and make a round for each pancake, allowing the mixture to spread naturally. Cook in batches according to the size of your frying pan.
  • Cook for 2 minutes per side, flipping with a spatula once bubbles have risen to the surface and the edge starts to dull. Cook for a further 2 minutes on the second side.
  • Keep cooked pancakes warm in an oven set to 100°C on a tray, keeping pancakes to a single layer if possible.
  • Once all the pancakes are cooked, add the remaining slices of halloumi to the pan and fry till crispy and golden on both sides.
  • Serve the pancakes in stacks and top with crispy halloumi.

Per serving: 406kcal/ 21.4g fat/ 11.3g saturated fat/ 33.4g carbohydrates/ 5.9g fibre/ 19.0g protein

Wholemeal Pancakes

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Start the day right with my wholemeal pancakes. These breakfast treats are delicious straight out of the pan and finished with your favourite toppings. You can go classic with berries and yoghurt as I have done below, or make a drizzle of tahini and honey, or even go more savoury with bacon and eggs.

Each portion of pancakes on their provides you with 6.4g fibre. That’s 21% of your daily fibre recommendation without having even added anything to them, so it really is a perfect way to start you day.

What if you don’t have wholemeal flour to hand? Not a problem, you can use plain flour, but this drastically reduces the fibre content down to just 1.8g per portion of pancakes, so if possible, add some high fibre ingredients back in such as ground linseeds, or try topping with my chia and blueberry compote.

Serves 2

Ingredients

  • 120g wholemeal flour
  • 1 tsp baking powder
  • 2 tsp caster sugar
  • 1 medium egg
  • 80ml milk of choice (I’ve used almond)
  • 1 tbsp extra virgin olive oil + extra for cooking

Method

  • Mix the dry ingredients together
  • Mix the wet ingredients together, then combine with the dry ingredients.
  • Heat a pan over a medium heat with a drizzle of oil and drop a spoonful of batter into the pan. Add more batter depending on the size of you pan.
  • Turn the pancake over after 2 minutes, ensuring they are golden brown. Cook for a further 2 minutes on the second side.
  • Best served immediately from the pan with your favourite pancake topping.

Per 3 pancake serving: 384kcal/ 18.1g fat/ 2.9g saturated fat/ 46.0g carbohydrates/ 6.4g fibre/ 9.7g protein

Spinach and Ricotta Pancakes

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While for many Shrove Tuesday will mean pancakes for breakfast, I prefer to have my savoury pancakes for dinner!

Whatever crepes you have left over can be donated to pudding in the form of lemon and sugar, but making this savoury dish is sure to be a crowd pleaser.

You can use ready made thin pancakes, or crepes, as long as they aren’t sweetened. If you’re making your own, this is a great opportunity to add some extra nutritious ingredients, such as I have (sesame and linseeds) to help increase the fibre content.

Serves 4

Recipe

  • 6-8 savoury pancakes
  • 400g spinach
  • 2 onions, I’ve used red, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 400g passata
  • 500g ricotta
  • Zest of 1 unwaxed lemon
  • 1/4 nutmeg, grated
  • 1 ball mozzarella

Method

  • Preheat the oven to 180°C/ 170°C Fan
  • Cook the spinach in a pan on the lowest setting till completely wilted. Allow to cool and squeeze as much liquid out using a clean tea towel. Roughly chop.
  • Meanwhile, cook the onions in the olive oil and allow to soften and become translucent. Add the garlic and cook for a further 2 minutes before adding the passata. Cook for 5 minutes while you prepare the pancake filling.
  • Mix the ricotta, lemon zest and nutmeg. Season to taste with salt and pepper and add the roughly chopped spinach.
  • Layer half the tomato sauce into a large ovenproof dish.
  • Add a generous spoonful of the ricotta mix into the middle of a pancake, spreading through the center. Roll the pancake up and place in the passata sauce. Repeat until all the pancakes and ricotta mixture are used.
  • Spread the remaining tomato sauce over the tops of the pancakes and top with torn pieces of mozzarella.
  • Bake in the oven for 20-25 minutes till golden brown and bubbling.

Per serving 455kcal/ 24.7g fat/ 13.7g saturated fat/ 31.2g carbohydrates/ 5.9g fibre/ 24.2g protein