Healthy pancake recipes
Today is Shrove Tuesday and we cannot wait to make some delicious pancakes for dinner to celebrate! We may not be as skilled as this guy and his “Pan-Apes”, but we are confident we can rustle up some scrummy low fat pancakes...
Low fat basic pancake recipe
Lets face it, pancakes are never going to be the most nutritious meal on your menu plan (although they are one of the most tasty!). To remove some of your pancake guilt, we have found this great recipe which comes in at only 68 calories per serving! *
Makes 10 pancakes
115g plain flour
2 x medium eggs
300ml skimmed milk
1. Sift the flour into a bowl and make a well in the middle. Break the 2 eggs into it. Begin whisking the eggs incorporating the flour as you do so.
2. Gradually add the milk, still whisking, until all the liquid has been added and you have formed a smooth batter.
4. Heat a frying pan over a high heat with 2-3 sprays of Fry Light until hot. Put 2 tbsp. of batter into a ladle and add to the center of the pan.
5. Check when edges become loose (about 20 seconds) and the batter has solidified, then with a pan slice, turn the pancake over and cook for a few more seconds.
6. Remove from pan onto a warm plate.
Sweet potato pancake recipe
This recipe is a step up from the usual egg and flour option and is full of goodness! Bursting with vitamins C and D, iron and magnesium you would be hard pushed to find a healthier option for Pancake Day! *
Makes 12 pancakes
1 small sweet potato (200g)
Oat milk (200ml)
1 mug brown rice flour (200g)
2 tablespoons honey
1 teaspoon ground cinnamon
Coconut oil, for greasing
1. Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces.
2. Either steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft.
3. Then place them into a blender with the oat milk, flour, honey and cinnamon and blend for 30 seconds or so until the mix is totally smooth.
4. Place a non-stick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about 2 tablespoons worth of batter in it.
5. Use a spoon to shape the batter into a circle and then allow it to cook for 2–3 minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
6. Continue until you’ve used up all the batter.
Do we have your taste bud attention?
Then head over to our favourite recipes for healthy pancake toppings here.
*Recipe from NutraCheck via Glamour Magazine
*Recipe from London Evening Standard
Date: 17th February 2015
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