To celebrate Shrove Tuesday on 12th February this year, we’ve come up with some pancake recipes with a healthy twist.
Lemon & Ricotta Pancakes ©Jo Romero
Lemon and Ricotta Pancakes
If you’re looking for a creamy, indulgent treat try ricotta, which is rich in omega-3 and calcium. Makes 8.
Ingredients
120g plain flour
1 tsp baking powder
scant dessertspoon sugar
pinch of salt
200ml semi-skimmed milk
80g ricotta cheese
1 egg
grated zest of one large lemon
1 tsp vegetable oil, for frying
Method
Combine the flour, baking powder, sugar, salt and lemon zest in a bowl. In a jug, measure out the milk and then crack in the egg and mix in the ricotta. Beat well.
Pour the wet ingredients into the dry, mixing with a fork. Next, heat the oil in a frying pan and set on a medium heat. Drop two heaped dessertspoonfuls of the mixture into the pan and cook for around 2-3 minutes on each side, turning when you see bubbles pop on the surface.
Serve, either as they are, or with a drizzle of agave nectar or lemon juice. 
Blueberry and Vanilla Pancakes ©Jo Romero
Blueberry and Vanilla Pancakes
Blueberry and vanilla taste great together - and blueberries are well known for their antioxidant-containing benefits, too. Try them in these crispy pancakes. Makes 8.
Ingredients
120g plain flour
1 tsp baking powder
heaped dessertspoon of vanilla sugar (or regular caster sugar)
1 tsp vanilla extract
small pinch salt
250ml semi-skimmed milk
1 egg
1 tablespoon butter, melted
50g fresh blueberries
Method
Mix the flour, baking powder, sugar and salt in a bowl. In a jug, measure out the milk and then crack in the egg and pour in the vanilla and melted butter. Pour the egg mixture into the flour, whisking with a fork to combine. Fold in the blueberries and heat a non-stick pan on the hob.
Trickle in a little vegetable oil and spoon some of the batter into the hot, oiled pan. Immediately, pour in another spoonful of batter but catch a few of the blueberries at the same time, dropping this on top of the sizzling pancake.
Leave to cook for 2-3 minutes per side, turning when you see bubbles appear on the top. 
Honey and Oat Pancakes ©Jo Romero
Honey and Oat Pancakes
Oats keep you feeling fuller for longer, and are thought to be good for the digestion, mood and your skin. Honey is a natural sugar and can prevent those blood-sugar levels dipping throughout the day. If you don’t like the flavour of honey, try agave syrup, a natural and sweet-tasting syrup sourced from the agave plant. Just adjust quantities as it’s sweeter than honey. Makes 8-10.
Ingredients
120g plain flour
1 tsp baking powder
1 heaped dessertspoon runny honey
pinch salt
250ml semi-skimmed milk
1 large egg
1 heaped dessertspoon rolled oats
Method
Mix the flour, baking powder and salt in a bowl and combine the milk, honey, egg and oats in a measuring jug. Pour the wet ingredients into the dry and mix well with a fork. Heat up a non-stick pan with a trickle of vegetable oil.
Drop two heaped dessertspoonfuls of the pancake patter into the pan and fry for 2-3 minutes on each side, turning when bubbles start to come to the surface.
Serve hot, with a pile of fresh raspberries and a drizzle of honey over the top. 
Beetroot and Orange Pancakes ©Jo Romero
Beetroot and Orange Pancakes
These are great served with a drizzle of agave syrup for sweetness. Beetroot is rich in antioxidants and folic acid, while orange juice is high in vitamin C. Makes 6-7 large pancakes.
Ingredients
1 large egg
100ml semi-skimmed milk
50ml fresh, smooth orange juice
100g flour
pinch of salt
1 small, cooked beetroot (about 50g in weight), finely grated
Method
Measure out the milk in a jug and add the orange juice up to the 150ml mark. Crack in the egg and beat together with a fork. Stir in the grated beetroot. Next, place the flour and salt into a bowl and pour over the egg mixture, mixing well with a fork.
Pour ladlefuls of the pancake batter into a small non-stick pan moistened with a little oil, swirling as you go and then fry for 2-3 minutes on each side, until browned and crisp around the edges.
Drizzle with a little agave syrup and serve hot.
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