4 Healthy And Delicious Recipes You Need This Pancake Day

Here in the UK, next Tuesday is Pancake Day! Which is quite literally what it sounds like, it’s a day where everyone eats pancakes… for breakfast, lunch, and dinner. Well, ok, maybe not all 3 meals but we eat more pancakes than every other day of the year to mark the day before Lent (more on this below).

We love tradition and everyone deserves a treat, but Pancake Day can make it a little tricky to stay healthy. So, we’re sharing our top 4 healthy and delicious pancake recipes you can try this year, and if you’re not in the UK, we’re just giving you an excuse to eat pancakes, who doesn’t love that?

What is Pancake Day and why is it celebrated?

In the UK, Pancake Day is traditionally known as Shrove Tuesday and is an annual feast that takes place the day before the start of Lent on Ash Wednesday and 47 days before Easter Sunday. Lent is a time of fasting and Shrove Tuesday was traditionally the last opportunity to use up eggs and fat before the fast, Pancake Day was born, and the rest is history.

What are the different types of pancakes?

What you may not realize is that there are a few different varieties of pancakes. In the UK, pancakes are usually very thin and are served rolled up with toppings inside — more like a traditional French crepe. Whereas American pancakes are thicker, fluffier, and usually smaller than those you’ll see in the UK.

We’ve included 2 of each type, so let us know in the comments which you prefer!

4 healthy and delicious pancake recipes

1. Strawberry amaranth pancakes

6 servings | 20 minutes

Not only is amaranth highly nutritious and packed with protein but strawberries actually have more vitamin C (an important antioxidant!) than oranges and they’re rich in flavonoids that are important for healthy functioning.

Ingredients:

• 1 egg

• 1 cup of amaranth flour

• 1 cup of milk of your choice

• 1.5 cups of fresh strawberries, stemmed and chopped

• 2 TBSP olive oil

• 1/2 TBSP coconut sugar

• 1/2 tsp baking soda

• Honey (optional)

• Butter (optional)

Here's how to make it:

1. Using a mixing bowl, whisk together the amaranth flour and baking soda. In a smaller mixing bowl, whisk together the egg, milk, and olive oil.

2. Add wet ingredients to dry ingredients and stir continuously until no lumps remain. Add diced strawberries and gently mix until strawberries are evenly distributed

3. Coat a skillet with oil and heat over medium heat. Pour a ladle of batter and cook until pancake is golden brown, about 2-3 minutes on each side.

4. Repeat the same process for each pancake. To serve, you can drizzle a bit of honey, a pad of butter, and more fresh strawberries.

Like this recipe? Check out Nourish, a definitive nutrition guide for pregnancy and motherhood. Perfect for a Mother’s Day gift!

2. Banana oat pancakes

2 servings | 12 minutes

This recipe is a nutrient powerhouse, and might change the way you make pancakes forever (yes, really!). For added nutritional value top these pancakes with fresh fruit, a drizzle of nut butter, and mixed seeds.

Ingredients:

• 1 large egg 

• 1 cup almond milk 

• 1.5 cup oats 

• 1 banana 

• 1 TBSP chia seeds 

• 1 TBSP flaxseeds 

• 1/2 tsp salt 

• 1 TBSP honey 

Here's how to make it: 

1. Blend the oats, chia seeds, and flaxseeds in a blender until it resembles flour.

2. Add the remaining ingredients and blend until smooth.

3. Heat a nonstick pan over medium-high heat and melt a little butter to ensure that the pancakes don’t stick.

4. Spoon the batter into the pan and make a circular motion to spread the mixture in a thin layer across the bottom of the pan. When it's looking well cooked, flip and cook the other side for a few seconds until golden brown.

5. Enjoy with your favorite toppings!

Calories: 456
Fat: 12g
Carbs: 72g (10g Fiber, 21g Sugar)
Protein: 18g

3. Vegan pancakes with ginger cream

2-4 servings | 20 minutes overnight prep required if serving with ginger cream

Vegan recipes definitely don't mean you have to miss out on vital nutrients or delicious flavor - and these pancakes won't disappoint when it comes to nutrients or flavor. The ginger cream is an optional addition and we’ll admit is a little bit extra, but oh my is it divine… and when better to be extra with your pancakes than on Pancake Day! 

This recipe actually provides you with more nutritional value than your average pancakes - and they taste incredible too. They have protein-rich amaranth, flour high in fiber, and cashews for an added boost of iron. 

Ingredients:

• 1/2 cup amaranth flour 

• 1/2 cup oat flour 

• 1 TBSP baking powder 

• 1/4 tsp salt 

• 1 cup dairy-free milk of choice 

• 2.5 TBSP melted coconut oil, divided 

• 1 banana, overripe and mashed 

• 1 cup cashews, unsalted 

• 2.5 TSBP agave nectar 

• 1.5 TBSP ginger, finely chopped 

• 1/2 TBSP lemon juice 

• 6 TBSP water 

• 1 tsp vanilla extract 

• 1 apple, thinly sliced 

Here's how to make the ginger cream: 

1. Start by soaking cashews in water overnight or for at least 4 hours. Drain and rinse.

2. Place 1.5 TBSP of agave nectar, ginger, lemon juice, water, vanilla extract, and soaked cashews into a blender and blitz until smooth, adding more agave if you would like it sweeter.

Tip: You can store the leftover cream in an airtight container in the fridge for up to 5 days.

Here's how to make the pancakes:

1. In a blender, mix together the milk, 1 TBSP of agave nectar, 2 tablespoons of melted coconut oil, and mashed banana. Add the flours, baking powder, and salt, and blitz again until smooth. Be careful to not over mix or the pancakes will be tough.

2. Let the batter rest for 5 minutes - an important step!

3. Heat the remaining teaspoon of coconut oil in a nonstick frying pan. Scoop the batter into the warm pan, cook for 2-3 minutes until bubbles form on the surface, and then flip. Cook for a further 1-2 minutes until golden brown. Repeat the process with the remaining batter.

4. Serve the pancakes whilst warm with a dollop of ginger cashew cream and some sliced apples!

Tip: store the cooked pancakes in the fridge for up to 3 days or in the freezer for months and reheat for breakfast or a quick snack).

4. Whole wheat strawberry pancakes

2 servings | 20 minutes

We think you'll love this simple strawberry pancake recipe, not only is it indulgent enough for pancake day, but it’s quick enough for weekday mornings. Plus, strawberries actually have more vitamin C (an important antioxidant!) than oranges and they’re rich in flavonoids that are important for healthy functioning. 

Ingredients:

• 1 egg 

• 1 cup whole wheat flour 

• 1 cup of milk of choice 

• 1 cup fresh strawberries, roughly chopped 

• 2 tablespoons vegetable oil 

• 1 teaspoon vanilla 

• 1/2 tablespoon brown sugar 

• 1/2 teaspoon baking powder 

• 1/4 teaspoon baking soda 

• Pinch salt

• Maple syrup, for drizzling

Here’s how to make it:

1. Using a large mixing bowl, whisk together dry ingredients. Using a smaller mixing bowl, whisk together wet ingredients.

2. Add wet ingredients to dry ingredients and stir continuously until no lumps remain. Add diced strawberries and gently mix until strawberries are evenly distributed.

3. Spray a skillet with oil and heat over medium heat. Ladle ¼ cup batter to the pan and make a circular motion to spread the mixture in a thin layer across the bottom of the pan. Cook one side until it looks golden brown then flip to finish off the other side.

4. Repeat the same process for each pancake, roll or fold them up, and drizzle with pure maple syrup and more fresh strawberries. Enjoy!

Calories: 530
Fat: 19g
Carbs: 73g (4g Fiber, 27g Sugar)
Protein: 14g

Which pancake recipe will you try? Let us know in the comments!

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