Shrove Tuesday! The perfect day to share my pancake adventure with you…..
Every Saturday morning my boys wake up and ask for their weekly helping of pancakes. I’m not sure how or why the tradition started, but I do know that I cannot persuade them to eat anything else when their minds (and taste-buds) are set on pancakes!
However, I know that pancakes are not the most nutritious of food sources, and when smothered with chocolate spread, is definitely a diet-buster. So, I have spent the last few months trying out different healthier versions of pancake recipes, and trying to persuade my children that they really do prefer them.
Except, they don’t! I have found it incredibly difficult to find a recipe that works which doesn’t use plain flour. No other flour seems to have the right consistency and give the right texture to the finished product. However, there are a couple of recipes that have received the thumbs-up from my harsh critics, which I will share with you.
First of all, let’s start with the trusted bog-standard pancake, which let’s face it, is fantastic!
2 cups of plain flour
2 cups of milk
1 egg (or 2 depending on size and preference)
pinch of salt
coconut oil or lard for frying
Put flour and salt in a large jug or bowl
Make a dent in the middle of the flour and crack the eggs into the dent
Add the milk and whisk until it becomes a smooth batter
Melt coconut oil into a frying pan or flat skillet
Drop a ladle of mixture into the pan, swill to cover the pan
Wait until the edges start to set, then flip over, either using a spatula or of course, the famous pancake pan flip
Decorate as you like:
chocolate hazelnut spread
classic icing sugar and lemon
Paleo Banana Pancakes
These were rather nice, but didn’t win the boys over. They are a tasty healthy alternative to the classic pancake.
- 1 egg
- 1 ripe medium banana, mashed
- 2 ½ tsp coconut flour
- pinch of baking powder
- pinch of cinnamon (optional)
- coconut oil for frying
- In a medium bowl combine all the ingredients except coconut oil.
- Heat a nonstick skillet over medium heat. Lightly grease the skillet with coconut oil.
- Spoon 1/8 cup of the batter onto skillet for each pancake.
- Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes.
- Carefully flip the pancakes with a spatula, and cook the underside, for another 1-2 minutes.
- Transfer the pancakes to a platter and serve with your favourite fruits.
Paleo Blueberry Pancakes
This is one recipe that actually has had the thumbs up! It is delicious, sugar-free and paleo.
1 tbsp coconut flour
3 large eggs
1 tbsp water
1 pinch sea salt or himalayan salt
2 tsp coconut oil
Maple syrup, raw honey, date syrup or coconut sugar to sweeten
Preheat over to 180C/Gas mark 4. Put an over-proof frying pan over high heat and allow the coconut oil to melt.
Fry 120g of the blueberries
Meanwhile, in a bowl, whisk the eggs, water, coconut flour and salt together. Whisk for 2-3 minutes until it’s all combined together with no lumps. It will resemble custard.
Pour the mixture on top of the blueberries and tip the pan until it is completely covered. Drop in the remaining blueberries
Cook for 3-4 minutes until the underside is cooked
Now place in the oven for about 4 minutes until the top is firm
Serve with a generous drizzle of maple syrup and crushed nuts if desired