Not all treats need to be full of sugar and super indulgent, you and your family will love this healthy take on pancakes. The recipe is loaded with fruit and yoghurt to pile up the yummy nutrition content.
150g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
1 heaped tbsp caster sugar
250ml oat milk
1 large egg, beaten
1 tbsp veg oil
Honey and fruit of your choice
1. Whisk all the elements together in a bowl to create your batter, this should result in a thick cakey mixture.
2. Heat a pan to hot then reduce to a medium heat, grease with veg oil (use some kitchen towel to take away the excess)
3. Pour in the batter separating into individual blobs, these should bleed out to the rounded puck shape you usually see with pancakes.
4. Cook for a couple minutes, on one side into the mixture, place your fruit and flip. Then cook on the other side for a few minutes (if it starts to smell like it’s burning, quickly get them out of the pan so the fruit doesn’t spoil through cooking).
5. Finally add your healthy toppings. I suggest berries and honey with soy/coconut/oat yogurt, alternatively there are low fat and dairy free options for squirt whipping cream too.
Take this traditional crepe recipe and spin it as many ways as you like. I love the old school combo of lemon, sugar and honey, but get as creative as you want!
130g plain flour
1 tbsp caster sugar
1 egg beaten (leave out for vegan option)
300ml whole milk (soy/oat milk for vegan option)
1tbsp butter (olive/coconut oil for vegan option)
1. Whisk all the elements together in a bowl to create your batter, this should result in a loose mixture. Put in the fridge and chill for 30mins.
2. Heat a pan to hot then reduce to a medium heat, grease with veg oil (use kitchen towel to take away the excess).
3. Take out the cooled batter and mix in a teaspoon of water to loosen it up. Next pour in the batter separating into the pan and move around until the whole base is covered.
4. Cook only for a couple of minutes to until bubbling appears then flip, once cooked set aside to cool.
5. Finally, top with lashings of lemon, honey and sugar and devour as many as you can!
Not a got a sweet tooth? Savoury pancakes are just as delicious. Serve up this melting ham and cheese combo as a breakfast treat or speedy dinner alternative.
For the sauce:
250ml whole milk
1 heaped tbsp of plain flour
100g cheddar cheese grated
Nutmeg to grate
Salt & pepper to season
Traditional crepe batter - see above recipe.
Boiled ham cut into chunky pieces
1. Firstly, make the pancakes and set aside.
2. In a saucepan melt the butter, reduce heat to low/medium and stir in the flour into a loose paste, then whisk in the milk until it creates a thick white sauce.
3. To this, add the grated cheddar and mix until melted, you should now have a thick almost sticky sauce. Grate in the nutmeg and season to taste.
4. Take a pancake and cut it from the middle outward to the edge. Now from that cut imagine 4 quarters, in these are going to go; 1. Ham slices, 2. Cheese sauce, 3. Ham slices, 4 Cheese sauce. From the first ham quarter, fold forward and carry on clockwise until all folded up into a triangle.
5. Serve with any choice of side dish or just eat them up as they are.
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