Healthier pancake recipes for Pancake Day

Pancake Day may be the chance to use up your tasty ingredients before Lent, but if you're not giving up all the goodies, here's how to make your pancake treats healthier

Cream, sugar and toffee sauce are all very well on your pancakes, but what if you’re watching your waistline?

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.

Do you have any healthy pancake recipes? Share your best with us on Twitter.

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