Pancakes - 5 Ways


Every body likes a pancake. From classic thin French crispy ones to the thicker ones my Irish granny used to make on the aga called Drop Scones, the variations are many. Here are a few different recipes you can try - all go well with a fruit compote in my opinion. A really easy, healthy way to make this is by using frozen berries, mixing them with chia seeds and defrosting them over night with a splash of boiling water. The result is lovely gloopy, fruity jam that melts into your delicious warm (healthy!) breakfast pancakes. For all the recipes, let the mixture sit for 5 mins before cooking. Heat a non-stick frying pan and then add a tablespoon of coconut or rapeseed oil and swirl it around. Make sure the pan gets very hot before making the first pancake, or the first one won't work well. If in doubt, do a tiny one to check! Warm your berry compote through as you go. Enjoy.


Serves 2 - 3


Buckwheat Pancakes

1 egg, beaten

2 tbsp buckwheat flour (which is naturally gluten free)

1/2 tsp baking powder (ditto)

1/2 tsp vanilla essence

200ml milk


Whisk all the ingredients together and lean to settle.


Banana Pancakes

1 medium banana

2 eggs, whisked


Simply mash the banana into the eggs with a splash of milk and use instead of batter.


Oat Pancakes

40g oats

1 egg, whisked

8 tbsp unsweetened milk of choice


Mix all 3 ingredients thoroughly and cook


Vegan Oat Pancakes

Mix 1 tbsp flaxseeds with 3 tbsp water and leave for 10 mins

40g oats

6 tbsp plant milk of choice

1/2 tsp vanilla essence


Mix all the ingredients thoroughly before use.


Other toppings include 2 tbsp Greek Yoghurt with 1/2 tsp cinnamon; 1 tbsp nut butter (delicious when the pancakes are piping hot!) and of course the Chia Berry Jam.





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