Behold this glorious healthy pancake recipe just in time for Shrove Tuesday! As those of you who have been regulars on this blog know, I love treats and nice hearty meals, especially if they are a bit extraordinary, not your every-day-chicken-and-veggies kind of thing. But what really makes my taste buds sing and dance is a healthy homemade meal packed full of goodness and nutrition.
That’s how I came up with this easy healthy fix for a Sunday brunch. The good news is, that if you’ve been on the lookout for the perfect recipe for Pancake Day, you came to the right place!
What you’ll need:
Makes 10-12 pancakes
200 ml (7fl oz) Oat milk mixed with 75 ml (3 fl oz) water
110 g (4 oz) sifted spelt flour
50 g (2 oz) coconut oil
a pinch of salt
vanilla or almond essence
Oat milk tastes great and is a great substitute for dairy, coconut oil is a healthier alternative for butter, and stevia is an all natural sweetener with virtually no calories.
First, sift the flour into a large plastic bowl, mix the salt in, and form a little well in the center of the heap. Break a couple of eggs in it and begin to whisk (you can use a fork to do this) until the mixture starts to form into a sticky ball.
Start adding the oat milk and water gradually, all the while continuing to whisk. The batter should be smooth and a bit runny, like thin cream. Add a few drops of vanilla or almond essence to give the mixture a nice twist.
You can now melt the coconut oil (it’s usually solidified in the jar) in a hot pan and spoon to tbsp of it into the mixture. Pour the rest into a cup and use it to lubricate the pan when necessary.
Get the pan really hot and then reduce to medium temperature. I tend to use about half a ladle of batter for each pancake. In terms of technique – just hold the ladle low over the surface of the pan and use your other hand to tip the pan around in order to get the base evenly coated.
It should take about half a minute to cook, and at this point you can flip the pancake with a wooden spatula; the other side will take a few seconds to brown. A really helpful tip that I got from BBC recipes: put plate over a pot of simmering water to keep your pancakes warm once out of the pan.
Use the stevia to sprinkle the pancakes and serve with fresh or dried fruit of your choice. I had some fresh berries in the fridge which paired quite well with a spoonful of desiccated coconut on top. According to the feedback I got from my guests, my healthy version tasted like normal pancakes, only less greasy and kept them full longer – cool, huh?
So ladies – get mixing, and feel free to add your creative serving ideas to the comments! Gents – can you think of an easier way to please your girls tomorrow morning?
Let me know how your batch turns out, and feel free to post some photos of your Pancake Day table to brag to all the other foodies out there.