It’s Shrove Tuesday – the day when it’s officially acceptable to eat pancakes for at least one meal! So if you’re looking for some super healthy, but totally delicious pancake recipes to make with your little ones then here are three from our favourite foodie gurus.
LEMON CARDAMOM PANCAKES WITH A ZESTY HONEY DRIZZLE
2 tablespoons chia seeds, 4 tablespoons water
1/2 cup buckwheat flour (100g)
1/2 cup brown rice milk (or any other plant-based milk) (150ml)
5 cardamom pods or 1 teaspoon of ground cardamom
zest of 1/2 a lemon
1 teaspoon honey
1 teaspoon coconut oil (for frying)
FOR THE DRIZZLE:
1 teaspoon coconut oil
3 teaspoons of honey or maple syrup
zest of 1/2 lemon
Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
CINNAMON SPICED PANCAKES WITH MAPLE SYRUP
In a large bowl mix the flour, ground almonds, baking powder, soda, cinnamon, salt and coconut sugar. Add the eggs, oil and milk and mix well.
Heat a frying pan to a medium-high temperature and melt the coconut oil. Fry off a few tbsp. of the pancake mix, cook for a minute or two on one side until the pancakes start to bubble then flip over and cook on the other side.
Serve with fresh fruit, maple syrup and nuts.
If you are vegan you can swap the eggs for chia eggs.
160g of rice flour or buckwheat flour
75g of ground almonds
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoon coconut sugar
3 tbsp of melted coconut oil plus extra for cooking
1 cup milk (almond, rice, coconut…whatever you want)
to serve – maple syrup, fresh fruit and almond flakes.
BLUEBERRY PANCAKES WITH CASHEW MANGO CREAM
Wash the blueberries and allow them to dry.
Melt the coconut oil or butter, on a low heat, in a PTFE-free non-stick pan (we use Greenpan or Colourworks ceramic frying pan) and allow to cool.
Meanwhile, beat the eggs, maple syrup, vanilla and salt in a mixing bowl until light and fluffy.
Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil to make a batter.
Add water a tablespoon at a time to get the right consistency.
Use a spatula to redistribute any leftover coconut oil in the frying pan and on a medium heat add 2 tablespoons of the batter. Push 5 blueberries into the centre of the pancake and the blueberries will spread slowly as it cooks.
After a couple of minutes check if you can loosen the pancake easily and carefully turn it over – it may need a little longer.
After another minute or so the pancake is cooked and ready to serve.
For the cashew mango cream, add the mango and the water it has been soaking in to a blender with the rinsed and drained cashews then blend until smooth. Add more water if desired.
2 eggs (room temperature)
2 tablespoons of virgin coconut oil or butter, melted
2-4 tablespoons of warm water
2 tablespoons of coconut flour
1.5 tablespoons of maple syrup
1 tiny sprinkle of salt
¼ teaspoon of baking powder
½ teaspoon or more of vanilla extract
Cashew mango cream
1/2 cup of whole cashews (soaked for 6-7 hours in filtered warm water with sea salt, rinsed and drained)
30g dried mango soaked in ½ cup of filtered water
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