Who doesn’t love pancakes?! With pancake day just around the corner, we’ve put our heads together to come up with our guide to alternative pancakes. Whether you’re after a healthy alternative that’ll still give you your shrove Tuesday fix, wanting to try something new, or your dietary requirements mean you cant enjoy the usual sugary-lemony fix, we’ve got something for you!
Banana pancakes
First time cooking away from home? These are for you! With just 2 ingredients, what can go wrong?
Best bits:
– Easy to make
– Dairy free
– Gluten free
– Delicious!
Simply take 1 ripe banana and 2 eggs. Peel the banana, slice it and mash with a fork until no lumps remain. Crack your eggs into a separate bowl and whisk until the whites and the yolks are thoroughly mixed. Stir your eggs into your banana. This will look a little watery in comparison to a regular pancake batter – don’t be alarmed!
Ladle the mix into a hot (and oiled!) pan, cook one at a time over a medium-high heat. Cook until the bottoms are browned and flip carefully!
This one is not for the banana haters, the flavour is strong and the chances are if you’re not a fan of bananas, you won’t be a fan of these! For me, they’re no substitute for a good old fashioned pancake, but if you’re wanting to try something new, you’re on a student budget, or want to impress with an alternative pancake – these could be for you!
Top toppings:
Sliced banana, blueberries, Nutella, walnuts, honey or chocolate sauce all go great with these banana pancakes!
Protein Pancakes
Here’s one for the gym goers! Want to enjoy one last pre-Lent treat but without sacrificing all your hard work since the new year? Protein pancakes are for you!
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Best bits:
– No refined sugar
– Crammed full of delicious proteins
– Completely guilt free!
These work best with a blender, but that’s about as complicated as it gets. Take one cup of oats, a banana, 2 whole eggs, a half cup of egg whites, 2 scoops of protein power, 2 tablespoons of flax meal and 4 tea spoons of baking powder. Whack it all in the blender on a low speed and away you go! Once you’ve got your batter the rest is easy, cook on a hot pan for 2-3 minutes or until the sides are dry, then flip.
Similarly to banana pancakes, this batter can be a little runny. If you have any trouble getting your batter to ‘hold’ try a higher heat, alternatively add some more flax meal until you find the right consistency for you. You can use plain or flavoured protein powder depending on preference and tastes, so why not experiment and get creative with flavour combinations?
Top toppings:
My personal favourite here is banana and peanut butter. If you’re looking to keep it healthy add some sliced banana or fresh berries.
Vegan pancakes
Who needs eggs anymore with recipes like this?! Not just good for vegans, but delicious for everyone. Definitely worth a try if you’ve left it until the big day to try and get all your ingredients together!
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Best bits:
– Soft and fluffy
– Delicious, dairy free and 100% vegan!
– Behaves just like a traditional pancake batter
– Make these gluten free, simply by choosing gluten free flour!
For these you’ll need: 1 cup full of flour (your choice!), 1 tablespoon of sugar, 2 tea spoons of baking powder, 1 cup of soy milk (oat or almond milk work well too!), 2 tablespoons of vegetable oil and a pinch of salt. Add all your dry ingredients to a bowl and mix. Then combine with your milk and vegetable oil. Stir until smooth, then cook in a hot pan on medium-high heat.
This batter behaves just like a traditional pancake batter and they’re very light and fluffy. You can choose your own flour (whichever you prefer) and you get a choice over milk too – oat milk was our favourite! A truly flexible recipe that caters for all your vegan needs, without ‘missing out’ on any flavour!
Top toppings:
Delicious with a whole range of fresh fruit, or the more traditional sugar and lemon juice! You can even try this one savoury, your choice!
