Pancake day!

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Blog, Recipes

I love pancakes… I really could eat them every day, and this year I’ve been doing lots of experimenting with healthier pancake alternatives. I thought I’d share two of my favourites below: fluffy banana pancakes (dairy and gluten free), and chickpea crepes (plant based and gluten free). Neither contain any refined sugar or even sugar alternative, or wheat flour.

Banana pancakes:
Makes 4 to 5 small pancakes (a filling brunch for one, or smaller breakfast for two)
1 banana, 2 eggs, a pinch of baking powder and a sprinkle of cinnamon

Blend or mash banana to a puree (you need it to be smooth) and beat in the eggs, baking powder and cinnamon. Wipe a pan with a tiny bit of oil and get it nice and hot. Put a small ladle of the mixture into the middle. It will be runny and spread out, and you want to keep it small or it is impossible to flip over. Cook for about 2 minutes (it should start to brown but not burn). Slide a fish slice underneath and quickly but carefully flip over. It will still be very runny on top, so you want to flip it quickly onto the wet side so it doesn’t go everywhere. It may take a little practice! Cook for another couple of minutes. You can reflip if need be to cook a little more on the top (it is much easier the second time!) Put onto a warm plate while you cook the rest.

Serve with natural/ coconut/ soya yogurt and fresh fruit.

Chickpea flour crepes:
Makes 6-8 thin, plate sized crepes
100g chickpea flour, 150ml plant based milk, pinch of salt, pinch of cumin or paprika

In a large jug, whisk together the ingredients. It should be the consistency of single cream. Wipe a pan with a tiny bit of oil and get it nice and hot. Ladle in a spoon of the mixture and immediately swirl the pan around to spread it out, then tip any excess back into your jug (you want the crepe to be very thin). Fry for 1 minute (it should start to brown but not burn, adjust the temperature as needed). Slide a fish slice underneath (you may need to work around the edges slightly), and flip over. The crepe should have turned solid through so this should not be difficult. Fry for another minute on the other side, then put onto a warm plate while you make the rest.

Serve with anything you like! These are best with savoury fillings; I’ve used creamed spinach and nutmeg, and golden beets here. Mushrooms, cheese, bacon, halloumi and thin slices of grilled aubergine are all also fantastic, but you can get as creative as you like…

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