If you could eat pancakes for breakfast lunch and dinner would you? If you think thats simply not possible and really unhealthy then let me prove you wrong. I’ve had the pleasure of trying some healthy pancakes over the past week so I can share them with you.
I’ll kick off with some pancakes similar to what you may have come across if you’ve ever followed a weight loss plan. They are a great start to the day if you have them with some fruit for your breakfast and they are a tasty way to add fibre to your diet. I’m surprised I haven’t posted about these before because they are a regular in my kitchen. They are quite similar to the baked oats recipes I have put up before. Adjust the recipe to suit you.
The photos I’m using for all three recipes are just snaps taken with my phone as quickly as I can so I could eat the pancakes while warm! In other words they are not going to win any photography prizes!
35/40g Porridge oats -depending on the plan you are following, the amounts will differ, both weights work as well as each other
100g yoghurt -my go to choice is Glenisk 0% fat vanilla Greek Style
1tsp vanilla extract (optional)
1tsp maple syrup -or if you use sweeteners add a tablespoon or two depending on taste
Mix all the ingredients together.
Heat a frying pan, spray with oil.
Spoon the mixture onto the pan to make 6 medium sized pancakes.
Cook util you see the mix bubbling on top, flip and brown on the other side.
Serve with more yoghurt and fruit of your choice e.g. mixed berries, strawberry and banana or apple with a shake of cinnamon
Next I’ve gone for a savoury crepe like pancake. I saw a recipe for them on the Food Network site served with ricotta, parma ham, rocket, pesto and pine nuts -all positives in my book so went for it. They add a tsp of vegetable oil but I left it out.
Wholemeal savoury pancakes
100g wholemeal flour
Salt and cracked black pepper
Blend all the ingredients together then leave to rest for 30 minutes.
Heat a frying pan to medium heat and spray with oil.
Pour about 1/4 cup of the batter into the pan, tilting it to give a thin yet even layer of batter.
Cook for 2 minutes until the pancake can easily be turned over.
Flip the pancake and continue to cook for a further 2 minutes until browned.
I’ve found if you flip it once more for 1 min the pancakes are perfect.
Repeat to use the remaining mixture.
This should make about 6 thin pancakes.
Add your choice of filling.
-I’ve tried these with low fat milk and with unsweetened almond milk. Both work equally well.
Lastly I went for another savoury recipe and made potato pancakes. I had these lovely fluffy clouds of yum with rashers, scrambled eggs, avocado and tomato. I had friends over for some wine and cheese and used both the wholemeal and potato pancakes to put the cheese on and they worked wonderfully.
250g cold mashed potato
75g plain flour
1 tsp baking powder