A HEALTHIER VERSION ON THE CLASSIC 🍴

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Did someone say pancakes??!!! I think so! It’s that time of year again, pancake Tuesday. Which means two things…. Number one I get to eat loads of yummy pancakes, number two it means that if you are religious you are going to give something up or take something on in the name of lent. I’m not really religious but I like the idea of lent. So this year I decided I would give something up AND take something on…. I know, I’m good right! Ha ha so I’m going to give up processed food and take up eating my five a day. This may seem strange as I do eat quite healthily but I have noticed that for convenience some processed foods have snuck their way back in to my life. Also even though I feel like I eat a lot of fruit and veg I have noticed that I don’t always get my full portions of five a day so I’m going to actively make sure that I do, just for the forty days to see how I feel.

 

 So back to pancake Tuesday…. Anyone know why we eat pancakes on pancake Tuesday?? Well its because in the old days people used to fast during lent, so in order to use up all the milk flour and eggs in the house pancakes were made. Sounds good to me! This recipe is a healthier take on the classic but you can make it a healthy or unhealthy as you like! As always it’s totally up to you!

Makes 8-10 pancakes

Ingredients:

2 Cups flour (I used 1 cup of wholemeal spelt and 1 cup of buckwheat but you could use any at all!)

2 Eggs (for the Vegan version use 2 chia eggs: which is 2 tbsp. chia seeds or ground flax seed with 4 tbsp. water)

2 cups milk (I used cashew milk but you can use whichever kind you like)

 

Very simply…. Pour your flours into a bowl and make a little well in the middle. Crack your eggs or chia eggs into the centre like so:

 

  Mix the egg in small circles so that it starts to drag the flour from the sides in. Once you have formed a paste start slowly adding your milk into the middle and keep stirring until all the milk and flour is combined. This is the easiest way to add wet ingredients to dry ingredients without getting lumps!


Now, sometimes the batter needs a little more milk depending on how thick or thin you like your pancakes. It also depends on the size of the eggs, so if it looks a bit thick add more milk. I like to pour the mixture into a jug because it’s easier to pour into the pan.

 

 Next heat up a pan and grease it with either butter or for the vegan version coconut oil. When the pan is hot pour some batter into the centre of the pan and move the pan from side to side until it has spread out into a nice big circle.

 

Cook until the pancake doesnt look wet anymore and / or until the bubbles have popped. Then flip. It usually takes about 2 mins each side with the heat on medium.

If your first pancake doesn’t work don’t fret! It kind of like Murphy’s Law! For some reason it just always seems to happen this way!

 

Now for the fun part…. The toppings! I like to make savoury ones for dinner and then sweet ones for desert so that I don’t feel super duper sick after eating six sugar laden ones but again its totally up to you! Here are a few of my suggestions:

 

Savoury:

For this one I used grated cheese, avocado, salami and a poached egg (obviously not for vegans or vegetarians) mushrooms & spinach also work really well here! Bacon is also super amazing if you are that way inclined!

 



Sweet:

There is the old reliable Maple syrup and lemon. But here I made one with my chocolate nut butter with strawberries and banana. The other one is my triple nut butter with raspberries, strawberries, blueberries and banana. So so yum and filling!

 

  
Well that’s it folks! Enjoy Pancake Day!!! I know I will! xxxx

 

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