So Tuesday 4th March is the day we all go flipping mad and celebrate Pancake Day, but are you bored of just lemon and sugar? Below we have put together some interesting alternatives.
1/2 cup quick oats, dry
1/2 cup low-fat cottage cheese
3 egg whites
1 tablespoon brown rice protein powder, vanilla
Nonstick cooking spray
Fresh blueberries, optional
2 teaspoons maple syrup, optional
Combine quick oats, cottage cheese, egg whites, and protein powder in a blender. Mix well until it resembles traditional pancake batter.
Heat a large pan over low heat, and lightly coat with nonstick cooking spray. Pour in all the batter to the center of the pan. Let it cook for approximately 3 minutes until the sides easily lift. Flip pancake and cook for an additional two minutes.
Serve with fresh fruit, maple syrup, or the topping of your choice.
FLOUR FREE ALMOND PANCAKES
3 cups almond meal
1 tablespoon ground flaxseed
1/8 teaspoon sea salt ( optional)
1/2 teaspoon baking soda
3 large eggs
3/4 cup unsweetened almond milk, light coconut milk, or milk
2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted
In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
Serve with desired toppings.
WHOLE WHEAT OATMEAL PANCAKES
1 cup (123g) whole wheat flour (or white whole-wheat)
1/2 cup (40g) quick oats
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 large egg (or 2 egg whites)
1 cup (240ml) milk*
2 Tablespoons dark brown sugar (or light brown)
1/4 cup (63g) Greek yogurt*
1 teaspoon vanilla extract
1/2 cup add-ins like chocolate chips or fruit, optional
Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
I hope you enjoy trying these recipes and why not send us some pictures of your results or even send us some of your own pancake recipes.
HAPPY PANCAKE DAY!