Of course pancakes are delicious, but I always feel a bit sickened with myself after eating them, and would like to lie down for a nap. Here are two healthier pancake recipes. They are higher in fibre, and contain protein in the form of nuts and seeds, but they still feel indulgent because (after all) they are pancakes.
Both children were dismayed to learn that I was making pancakes with spelt flour (as pictured.) The eldest said she wouldn’t be eating them and would instead make her own ‘proper’ pancakes after I had finished. Once she had tasted them she let go of that idea and conceded that they were ‘alright’. The youngest went further and said (to her sister’s disgust) that she likes them even more than the old style ones.
There are two recipes here, I love them both. Let’s not delude ourselves – they are only healthy if we’re comparing them with other pancakes. If you’re looking for a stupendously healthy breakfast, why not try Overnight Chia Seed and Cardamom Breakfast, or Porridge with Spelt Berries and Summer Fruits.
Pancake recipe 1: Spelt pancakes
Full credit goes to www.allrecipes.co.uk for this recipe, to which I have added the chia seeds.
- 175ml milk
- 1 tablespoon vinegar or lemon juice
- 120g spelt flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 tablespoon olive oil or melted butter
- olive oil or butter, for frying
- Chia seeds
Combine the milk with the vinegar or lemon juice. Allow to sit and 'sour' while you prepare the other ingredients (alternatively, use 190ml of buttermilk instead).
In a large bowl, combine the spelt flour, sugar, baking powder, bicarb and salt.
To the soured milk, add the beaten egg and the oil or melted butter. Stir well to combine, then add to the dry ingredients. Stir gently till just combined; the mixture will be lumpy.
Heat a heavy frying pan over medium high heat. Melt a little butter or olive oil. When the pan is hot (water should sizzle when flicked onto the pan), add the pancake batter, using about 3 tbsp for each pancake. Sprinkle ½ tsp chia seeds on top before they begin to set. Cook till the bottom is set and browned and bubbles appear on the top, then flip and cook another minute. Repeat with remaining batter.
Serve with a little melted butter and sprinkled with cinammon sugar.
Pancake recipe 2: Banana pancakes.
These are my camping pancakes, and they are a great way to use up mushy bananas. Last summer I made one for the woman in the next tent, and she said it was the best pancake she had ever tasted. (The context may have clouded her judgement, but I put it in the compliment box anyway.)
This is how you pull off pancakes in a field. Freeze the batter in a plastic bag - by morning it will have defrosted. Snip a corner off the bag, squeeze a little into the frying pan and use a crocodile clip to reseal it. Don’t forget to pack scissors, a clip and plenty of kitchen roll (it’s a messy job.)
- 140g self-raising flour
- 1 tsp baking powder
- 2 tbsp light soft brown sugar
- 1 dspn crushed linseeds (optional)
- Pinch of salt
- 2 ripe bananas , mashed
- 2 large eggs
- 25g butter, melted, plus extra for frying
- 125ml milk
- Walnut pieces
- Squeezy honey or maple syrup.
In a bowl, mix the flour, baking powder and sugar with a pinch of salt.
Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Before they begin to set, sprinkle walnuts on top, then fry for about 2 minutes over a medium heat. When the top half is starting to set and the underside is golden, flip the pancakes over and cook for 1 min more.
Transfer to a plate and keep warm while you cook the rest.
Serve with a drizzle of honey or maple syrup.
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