Just in time for Pancake Day, we've got a collection of delicious pancake recipes for you to try. With recipes from Love Fresh Berries and Scott Harrison of The Six Pack Revolution, from sweet potato to blueberry pancakes, we've got plenty of Pancake Day inspiration for you! We've even got you covered with gluten-free and vegan pancakes too!
We've also got some fantastic advice from The Food Medic on how to reduce sugars in your diet on this Pancake Day: follow this link to find out more...
A bit of history...
Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year and falls between February 3 and March 9. Shrove Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. The pancake has a very long history and featured in cookery books as far back as 1439. The tradition of tossing or flipping them is almost as old: “And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne.” (Pasquil’s Palin, 1619).
Blueberry Buckwheat Pancakes
​Makes two servings.
This tutorial from our friends at Love Fresh Berries shows you how to make buckwheat pancakes from scratch, as well as how to make berry compote for pancakes!
For the pancakes:
1 ripe banana
1 cup milk of choice
1 tsp vanilla extract
1 tbsp olive oil
1 cup buckwheat flour
1 tsp baking soda
1 tsp cinnamon
Pinch salt
Handful blueberries
For the compote:
2 cups fresh raspberries/strawberries/blueberries
Juice of ½ a lemon
1 tsp vanilla extract
- Mash the banana and then whisk it together with the milk, olive oil and vanilla extract.
- Add the buckwheat flour, baking soda, cinnamon and salt and mix until thick and gloopy.
- Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time. Drop 4 or 5 blueberries into each pancake and when they start to bubble, flip them over, cooking for a further 2 minutes until golden. Repeat with the whole mix.
- Whilst the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice & vanilla extract & allow to heat very gently, stirring from time to time.
- Once all the pancakes are cooked, stack them high & top with the compote & any toppings of your choice.
Orange and Lemon Poppyseed Pancakes with Pistachios
Makes one serving.
A delicious twist on traditional pancakes from Scott at The Six Pack Revolution, giving them some extra zest and crunch!
4 Egg Whites
Seeds of 1 Vanilla Pod
3 Tbsp of Oats Blitzed into a Powder|
Juice and Zest of Half an Orange
Juice and Zest of Half a Lemon
1 Tbsp of Poppy Seeds
3 Tbsp of Cottage Cheese
1 tsp of Coconut Oil
1 tsp of Full Fat Greek Yoghurt
12 Pistachios Crushed or Chopped
1. Blend the egg whites with the vanilla seeds until frothy.
2. Add the oats, orange juice and zest, lemon juice and zest, poppy seeds and blend again.
3. Now fold in the cottage cheese.
4. Fry each pancake in a little of the coconut oil over medium heat until golden brown (this should make approximately 4 pancakes depending on size).
5. Add a heaped teaspoon of Greek yoghurt on top and scatter the pistachios over the top.
6. Garnish with a slice of orange and lemon and feel free to squeeze some over the pancakes should you so desire.
Gluten Free Blueberry and Yogurt American Pancakes
Makes approx. 12 pancakes
Enjoy your pancake day gluten-free style with these quick and easy pancakes from Love Fresh Berries, that all the family can enjoy!
50g (2oz) fine cornmeal
50g (2oz) tapioca flour
½ teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
200g (7oz) low fat natural yogurt
2 eggs
150g (5oz) blueberries
1-2 tablespoons sunflower oil for frying
1. Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries.
2. Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown.
3. Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.
4. Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.
Sweet Potato and Banana Pancakes
Makes one serving.
Add a savoury yet sweet surprise to your pancake mix this year with this delighfully quirky recipe from Scott at The Six Pack Revolution!
1 handful of Sweet Potato
1 Banana
3 eggs
Juice of 1/2 a Lemon
Splash of Soya milk
1 Tbsp of Full Fat Greek Yoghurt
1 tsp of Coconut Oil
Pinch of cinnamon
1. Peel and cube the potato and boil until cooked through and soft.
2. Mash the potato together with half of the banana.
3. In a blender beat the eggs for a minute then add the mash, a splash of soya milk and the cinnamon.
4. Now make the pancakes with your batter and squeeze the lemon juice over the pancakes (optional).
5. Slice your remaining half a banana finely and place over the pancakes with a tablespoon of Greek yoghurt.
Vegan Oat Pancakes
Makes two servings.
Enjoy a vegan Pancake Day with these gorgeous vegan oat pancakes from Love Fresh Berries and garnish with your favourite fresh berries!
50g of blueberries or other fresh berries
150ml unsweetened almond milk
100g oats
1 tsp baking powder
pinch of salt
½ tsp ground cinnamon
1 ripe banana
1 tsp vanilla extract
1 tsp coconut oil
maple syrup, for serving (optional)
1. Grind the oats down to a flour in the food processor then tip into a bowl and mix with the baking powder, salt and cinnamon.
2. Slice the blueberries in half.
3. Place the banana, milk and vanilla extract in the food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until fully combined, then gently stir in the blueberries.
4. Heat 1 tablespoon of coconut oil in a frying pan. Spoon a few tablespoons of the batter into pools in the pan and for a few minutes, then flip over and cook for a further minute until cooked through. Repeat with the rest of the mixture.
5. Serve the pancake with a few tbsp. of drizzled honey or maple syrup plus leftover extra blueberries.
Don't forget, there's always oodles of inspiration in any issue of Cake Decoration & Sugarcraft magazine!
