Hello everyone, it’s that glorious time of year once again. That phenomenal holiday where we all rejoice over the same fluffy circular perfection. Okay, so pancake day is not a public holiday, and some of you probably aren’t as excited about this as I am. But pancake day is my favourite day of the year. Better than Christmas, I don’t really care about my birthday, and my love for pancakes knows no bounds.
So much so that when they have an entire day dedicate to them, I don’t actually eat anything other than pancakes on pancake day. To make that possible, here we have a mix of sweet and savoury, chocolate and fruity. So, either join me in eating all of them or pick your favourites and get ready for the greatest day of the year. I already have a couple of pancake recipes so I’m just going to leave those here before I get into today’s post.
All of today’s offerings are gluten free and vegan.
Recipe #1, chocolate chip with oat flour
- 1 cup oat flour
- 1 cup almond milk
- Tbsp vegetable oil of choice
- 1 tbsp baking powder
- 30g dark chocolate chips
- 1 tsp vanilla extract
- Sieve flour and baking powder into a medium mixing bowl, stir to combine
- Add in the wet ingredients and whisk until fully combined and smooth
- Stir in the chocolate chips
- Heat small non-stick frying pan on a medium heat.
- Pour small amount of mixture into pan and allow to cook for approximately three minutes. When the top is starting to bubble and set, flip pancake and cook for another minute or two on the other side until golden then serve.
This is our savoury offering. Surprisingly light and fluffy, I’m serving mine with hot sauce but feel free to add condiments of choice.
- 2 cups chickpea flour
- A half cup unsweetened almond milk
- Another half cup water
- 1tbsp baking powder
- 1 tbsp sunflower oil
- Half a tsp paprika
- Half a tsp cumin
- Quarter tsp chilli powder
- Pinch of salt
- Dash of garlic pepper seasoning
- As above, sieve the flour and baking powder into a large bowl so mixture is smooth
- Stir in all remaining ingredients and whisk until smooth. This may take longer as chickpea flour is usually thick and prone to clumping.
- Heat small frying pan on a medium heat and pour a small amount of mixture into pan.
- These pancakes are very light so watch them carefully, they’ll burn easily if left unattended.
- Cook for approximately two minutes on each side then flip and cook for a further two minutes then serve.
And finally, triple chocolate banana pancakes with cherry sauce.
This is the easiest recipe yet. Naturally as these are banana pancakes they’re the healthiest, so I made them triple chocolate to ensure they fulfilled the true spirit of pancake day.
- Half a ripe banana
- 1 cup of oats
- One cup chocolate almond milk (regular will do, if using plain milk add an extra tbsp cocoa powder)
- A tbsp cocoa/ raw cacao powder
- 1 tbsp baking powder
- 40g dark chocolate chips/ chunks
- Half a cup of frozen cherries
- Put all of the ingredients other than the chocolate chips and baking powder into a blender and mix until fully combined.
- Stir in the remaining ingredients
- Pour small amount into a non-stick frying pan, cook for a few minutes until they start to bubble. Flip and cook for a further minute on the other side.
- Place the cherries in a small saucepan with 100ml water and allow to cook on a low heat while the pancakes cook. Leave on a low heat until cherries start to soften.
- Pulse for thirty seconds in blender before serving to make the mixture smooth.
- Pour over pancakes and enjoy!
Here we have five of my pancake recipes, I hope at least one of them takes your fancy. I haven’t quite decided which ones I’ll be devouring on Tuesday yet so let me know which your favourites are to give me some inspiration.
I’ll see you tomorrow,