Let’s face it, when it comes to the most indulgent days of the year, Shrove Tuesday is definitely high on many peoples’ lists. And with fluffy pancakes drenched in honey, sugar, and chocolate spread on offer, it’s not hard to see why.
But while certainly delicious, all these luxurious sweet and savoury snacks aren’t exactly helpful for anyone trying to stick to their New Year diet. Besides being packed with tasty calories, your basic pancake mix is certainly not vegan-friendly or gluten-free.
So, if you want to enjoy a stack of these exquisite treats, without feeling guilty in your kitchen, we’ve created a set of alternative pancake recipes for you to try out. Ideal for vegans, fitness enthusiasts, and celiacs, we’ve even included a list of optional toppings that you can try alongside them.
Not too long ago, the idea of vegan pancakes probably wouldn’t have been the most appealing option. But thanks to a string of delicious alternatives, you won’t be able to tell the difference between these pancakes and their normal counterparts.
- 330g of self-raising flour
- 400ml of oat milk
- 1tsp of baking powder
- 1 tbsp of sugar
- 1 tbsp of vanilla extract
- Vegetable oil for frying
- Start by whisking your flour, baking powder, sugar, vanilla extract, and a pinch of salt in a large jug. Slowly pour your milk in as you whisk until it forms a smooth, thick batter.
- Heat your oil in a non-stick frying pan on a low-medium heat. Add 2 tbsp of batter to the pan, twice, to form your pancakes, and cook them for 3-4 mins or until the edges are set. Then flip your pancakes and cook for another 2-3 mins until golden.
- Serve with toppings of your choice or them keep warm in a low-temperature oven until all of your pancakes have been cooked.
Although uncommon, for those of us who live with a gluten allergy, it can often be a pain to find different versions of our favourite food that won’t give us a dodgy tummy. This recipe is perfect for those who need to avoid gluten.
- 125g of gluten-free, plain flour
- 250ml of milk
- 1 egg
- Butter for frying
- Take your flour and add it to a bowl, making a well in the centre. Crack the egg in the middle and pour in a quarter of your milk.
- Whisk the mixture thoroughly until combined into a paste and then steadily mix in the rest of the milk until it becomes a batter. Leave this mixture to rest for 20 mins and then stir again before cooking.
- Heat a non-stick frying pan on a low-medium heat and add a knob of butter. Once it starts to melt and foam, pour a small amount of mixture into the pan and swirl it to coat the entire base.
- Cook your batter for 3-4 mins until golden brown, then flip the pancake and repeat. Do this until you’ve used all your batter and then serve with some of the tasty toppings we’ve listed below.
Even if you’re not following a vegan or gluten-free diet, eating more healthily is a key goal for many of us each time the New Year rolls around. Fortunately, if you’re feeling the pancake cravings, this recipe is styled to ensure you won be pilling on any extra calories.
- 3 medium bananas
- 2 scoops of Whey protein
- 2 tbsp of peanut butter
- 1 tbsp of coconut sugar
- 1 ½ tsp of baking powder
- Coconut oil for frying
- Mash the banana and peanut butter together in a bowl and then add the rest of the ingredients, stirring thoroughly until everything is mixed.
- Heat a frying pan on a low to medium heat with a tsp of coconut oil and then add a tbsp of your mixture to the pan, pressing down gently with a spoon to flatten the mixture out and form a round shape.
- Heat your pancake for 3 mins and then flip, heating for a further 2 mins or until fully cooked.
- Repeat until you’ve used all of your mix and then top with fruit.
Alternative pancake toppings
So, now you have some healthy pancake recipes to hand, what about topping them with sweet syrups and spreads? Well, keeping in theme with our healthy eating, we’ve got a vegan-friendly syrup recipe you can make yourself!
- 400g of strawberry
- 100g of white sugar
- 200ml of water
- 1 tbsp of corn-starch
- Take a small dish and combine 2 tbsp of water with your cornstarch and then set this aside.
- In a medium saucepan, combine the remaining water, sugar, and diced strawberries and bring the mixture to the boil, stirring occasionally. Reduce the heat and then leave it to simmer for 10 mins.
- Add your water and cornstarch mixture and stir it in until combined and the sauce thickens. Turn off the heat and allow the mixture to cool before serving.
- If you prefer a smoother syrup, pour the cooled mixture into a blender and process until smooth, adding an additional 25ml of water while blending.
Of course, you need more than just syrup when eating pancakes, and all of these recipes can be enjoyed with a sprinkling of the following:
- Slice bananas
- Diced kiwi
- Coconut flakes
- Flavoured yoghurt
- Dried raisins
Feel free to mix and match your toppings as you see fit till you find the perfect combination for your pancakes.
With these recipes to hand, you should have plenty of alternative pancake options to get you started this Shrove Tuesday. And for even more healthy recipes, you can visit the recipe section of our kitchen blog.