Pancake Tuesday has always been a staple celebration in our house. Growing up we took it as a very serious affair. My mum had a special crepe machine and the sincere joy I would feel when it would appear that time every year, was ridiculous! I would get through 8-10 crepes in a sitting and wish I could have pancakes everyday….. it’s like all my childhood dreams came true because now I kind of do :) I love having pancakes for breakfast, they’re so satisfying and simple. I’ve compiled my top 3 pancake recipes to help you get that pancake fix but still keep those healthy goals in check. Whether you love crepe style, thick and fluffy or fudgy, there’s a recipe for you.
I love taking old-fashioned breakfast ingredients like oats and making it into something that tastes like a treat.
- 50g gluten-free oats
- 2 eggs
- 2 tbsp. non-dairy milk
- 1 1/2 tbsp. Greek yoghurt
- 1 tsp. honey or maple syrup
- 1 tsp. coconut oil, for frying
- Chocolate pecan spread to serve (optional)
- Sliced bananas to serve (optional)
- Blend all the ingredients except the oil in a food processor until a smooth, thin batter forms.
- Heat a little coconut oil in a non-stick frying pan over a high heat.
- Pour in one-third of the batter and spread it evenly over the base by tilting the pan or by using the back of a spoon. Immediately reduce the heat to low and cook for about 2 minutes, until bubbles start to appear on top and the edges begin to lift up from the base of the pan.
- Flip the crêpe over and cook for 1 minute more, until golden brown.
- Repeat with the remaining batter, making sure you always start off with a high heat and then reduce it as soon as you pour in the batter so that the crêpes all cook evenly.
- Serve warm with a little chocolate pecan spread and sliced bananas.
Simpe Protein Pancakes
- 1 egg
- 1 tbsp. almond butter smooth
- 2 tbsp. protein powder
- In a small bowl, combine all ingredients well using a fork until there are no lumps and the mix is smooth and creamy like caramel sauce.
- In a non-stick pan over a high heat, add a little oil ( if its a good non-stick pan you won’t need oil).
- Spoon some of the mix onto the pan, don’t spread it out thin – you want them a little thick.
- Cook for about a 50-60 seconds. Once the base is ready to flip, flip that pancake and cook for 30 seconds. The middle should be nice and fudgey with the edges fluffy ad slightly crispy.
- Enjoy with your favourite toppings!
- 30g oats
- 5 egg whites
- 1 tsp. of honey or maple or stevia
- Blend the ingredients until really smooth on a non-stick pan with a bit of coconut oil and start your crepe making!
- I love having mine with some extra stevia and squeeze of lime or orange.