So pancake day is almost here! Yay! I haven’t shut up about My trip to Edinburgh and the pancakes I tried at Loudons Bakery and Cafe. So I’ve been busy experimenting with a few different toppings, batter recipes to make some yummy pancakes that all of you can make at home. As the title says, you can make all of these in your nutribullet, blender, etc and they are so easy to make and relatively healthy. I’ve got not one, but THREE favourites to share, and they are all below.
Gluten Free Green Spinach Crepes
These are inspired by the pancakes I had in Edinburgh at Loudons. I know pancakes and crepes are two entirely different things, but I feel that the fact everyone seems to be in their kitchen making whatever type of pancake they want on Shrove Tuesday is enough to put the crepe/pancake debate aside.
For these I used my Hinari genie blender (see my January favourites) and I stuffed them with a delicious savoury filling. I reckon this recipe would work well with some sweet toppings too.
For the pancake batter.
2 cups of washed spinach leaves
4 medium sized eggs
2tsp oil (avocado/coconut/olive)
1/2 cup Gluten free flour
For the topping.
1 Medium sized Sweet potato
1tsp Mixed herbs
1tsp olive oil
Blend together 1tbsp of the oil, eggs and spinach in a blender. If you have a hand blender this would work great too. Make sure the spinach is mixed thoroughly and then add in the flour. Let the mix rest in the fridge. While it is resting you can go ahead and make the sweet potato topping.
Preheat the oven to 180°c/200°f Cut up the sweet potato into small chunks, then season with the mixed herbs and paprika. Place on an oiled baking sheet and bake for 15 minutes.
Put a frying pan over a medium heat with the oil in. When hot enough pour the pancake batter into the pan. Move the pan in circular motions until the mix is evenly spread out and filled the pan. When it looks like the bottom of the pancake is ready to flip, get a spatula and gently rise the edge up and flip over to cook the other side. Repeat until the batter mixture is gone and you have lovely green crepes.
Peel and slice the avocado into strips, and lay in the centre of the pancakes. Crumble some feta cheese and sundried tomatoes, then add the sweet potato chunks.
Fold up your pancakes and serve!
Top tip: You could add in some seeds, nuts and kale to make this extra nutritious.
Adding a salad dressing would make a healthy lunch too.
You could also add in some bacon, halloumi, or chicken to the topping and turn this into a new lunchbox fave. The possibilities for the filling is endless.
Blueberry and sour cherry pancake stack.
Blueberry pancakes are a classic, so I wanted to put my own little twist on it, the tanginess reminds me of those sour sprays I used to have as a kid. Why shouldn’t pancake day be a bit indulgent and nostalgic?
For the Pancake Batter
1 1/2 cup blueberries, frozen or fresh.
4 medium sized eggs
1/2 cup gluten free self raising flour
2tsp coconut oil
1/2 tsp baking powder
For the Topping
1 cup frozen cherries
1 cup frozen blueberries
1tsbsp Lemon juice
Blitz 1 cup of blueberries and all of the ingredients in the blender until it forms a batter.
Add in the extra 1/2 cup blueberries that you set aside to the batter.
Pour the batter slowly into a heated pan on a medium heat until pancake has risen and is ready to flip. Flip over and repeat until cooked. Repeat until pancakes have been made.
In a medium heated saucepan mix the water, lemon juice and cornflour until a syrup is formed. Add in honey to taste. I like mine tangy so I just use a squirt.
Stir in the cherries, blueberries and cornflour, being careful not to squish any of them.
Serve the pancakes, and top with a couple of spoonfuls of greek yogurt. Pour the cherry blueberry mixture on top with some syrup. Sprinkle with icing sugar and enjoy!
These are great hot or cold and I like to put a little less honey in my syrup for a tangy taste. you can avoid the lemon juice for a sweeter taste of course.
If you wanted to make crepes, half the amount of flour and take away the baking powder.
Banana and peanut butter pancakes.
Peanut butter and banana are super tasty on toast, not to mention healthy. These are created using gluten free oats, so I’d advise only to make these if you can tolerate them. I used oats, as there’s a better nutritional value than in some gluten free flours, and oats are fantastic for slowly releasing energy. It’s so simple to make these, so they’re ideal if you’re on the go.
For the Pancake Batter
1 1/2 cups gluten free oats
1 cup of low fat or almond/soya milk
1 medium free range egg
pinch of salt
1tsp baking powder
1tsp xanthan gum
For the Topping
2tbsp greek yogurt
1 small banana (chopped)
Handful of dark chocolate chips
Blend the oats in a blender until it becomes a powder, add in the baking powder, xanthan gum and salt.
In a separate bowl lightly beat the egg and mix in the milk and honey. Mix the dry ingredients with the wet ingredients. If it’s lumpy you can pop it back into the blender. Rest the mixture for 5-10 minutes.
Heat a non stick pan with a small amount of oil in on a medium heat. Slowly pour in the batter mix, when the batter starts to bubble on top you can flip the pancake.
To serve the pancakes, spread over the peanut butter and stack. Top with the greek yogurt and bananas. To finish, sprinkle over the chocolate chips.
This would work amazing with banana yogurt instead of greek if you wanted something sweet. And you could probably replace the bananas and the peanut butter with strawberries and Jam.
Thanks for reading, feel free to share your attempts at your recipes with me, and comment below if there’s anything you would like me to try out for you guys!
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