Perfect Pancake Day Pancakes

With Valentines done and dusted this year, the real day that everyone looks forward to is fast approaching. Is there anything more uplifting on a cold February’s day than having a whole 24 hours dedicated to celebrate the amazing creation of … PANCAKES?!

Ah I love Pancakes and who doesn’t?! Perfect on a lazy Sunday morning, at an all-day Saturday brunch, or even for a scrumptious dinner dessert. One of the reasons I love pancakes so much is because you really can make them as healthy (or unhealthy) as you want.

Taking a spin on the original recipe toppings I’ll be serving up some moreish melted cacao chocolate & succulent strawberry pancakes, fresh lemon and chia pancakes served with golden & sticky maple syrup and lastly a gooey mix of peanut butter with the sweetness of caramelised banana.

There are also three different base recipes for you to choose for your pancakes so there should be something to suit everyone!

BASES – SERVES 2

1.LIGHT & FLUFFY ALMOND BUTTER BUCKWHEAT PANCAKES

INGREDIENTS;

• 180ml almond milk

• 80g buckwheat flour

• 2 tbsp almond butter

• 3tbsp maple syrup

METHOD;

• Mix all ingredients together using blender.

• Heat a frying pan with a little coconut oil.

• Use one large ladle spoon per pancake and pour slowly onto frying pan.

• Cook each side until golden brown and then stack and set aside.

2. THE SWEETEST & SIMPLEST PANCAKE MIX

INGREDIENTS;

• 1 & ½ Banana

• 1 egg

• 1 egg white

• Pinch of salt

• 1 tsp cinnamon

• ½ tsp vanilla extract

METHOD;

• Whisk eggs in one bowl and mash the banana in a separate bowl (keeping some small lumps of the banana in the mix)

• Put the eggs & banana mix together, add the rest of the ingredients & stir everything together.

• Heat a non-stick frying pan with a little coconut oil and add 2 tbsp. of the mix per pancake.

• Heat until the bottom side is golden and then flip and do the same on the other.

• Do this for the whole mix and serve with your favourite topping!

3.CRUMBLY ALMOND AMERICAN STYLE PANCAKES

INGREDIENTS;

• 100g ground almonds

• 1 egg

• 150ml nut/coconut milk

• ½ tsp vanilla extract

• 1 tsp cinnamon

METHOD;

• Beat the egg and then add milk, almonds, salt, and vanilla to the bowl – stir until thoroughly mixed.

• Place mixture in fridge for around 15 mins

• Remove from fridge and heat a little coconut oil in frying pan.

• Use 2 tbsp per pancake and cook for around 3 mins until first side golden and then flip and do on the other side. Repeat with the rest of the mix and set aside on a plate.

1.OMBAR MELTED CHOCOLATE & STRAWBERRY

This is probably my favourite topping choice for pancake day! Simply melt the Ombar (or your favourite chocolate bar), slice some strawberries and cover the pancakes! Ombar is my favourite chocolate bar as it is deliciously free from dairy, refined sugar & gluten. Flavours include cranberry & mandarin (my fave) blueberry & acai & strawberry milk. 

Check out Ombar here.

2. LEMON, MAPLE & CHIA

Simply squeeze some lemon and pour some maple syrup into a bowl and mix in a tbsp of chia seeds. Drizzle the sauce over the pancakes and you’ve got yourself a very similar taste & texture as the traditional sugar & lemon combo.

3.PEANUT BUTTER & BANANA

You cant really go wrong with this topping because banana and peanut butter are just the most perfect combination arent they?! Even better when served with pancakes. Simply spread a little peanut butter on and slice some fresh banana. For extra tastiness I then place the pancakes with the topping in the microwave for 30 secs-1 min to get an extra sweet/caramelised banana taste and the peanut butter a little melted!