The Perfect Pancake Mix

There’s nothing quite like the comforting smell of pancakes swirling around your home, and we have some delicious recipes for you to try out this Pancake Tuesday. We have plenty of options to choose from including gluten-free, vegan, and yummy topping options you’ll be drooling over!

Traditional Pancakes
Serves 12

140g plain flour
200ml whole milk
100ml water
2 eggs
25g unsalted butter, melted, plus some for greasing
Pinch of salt

To serve (optional):
Berries
Lemon juice

1. Sift flour and salt into bowl and make a well in centre. Break eggs into well and whisk slowly.
2. Mix the milk and water together. Add this mixture into the bowl in a steady stream, whisking all the while. 
3. Whisk until the batter is smooth and all the flour has been incorporated into the mix. Leave the batter aside for 30 minutes to rest. 
4. Whisk the melted butter into the batter.
5. Heat pan on a medium heat and grease lightly with butter. Put approximately 2 tbsp of batter into the pan. Tilt the pan until the bottom of the pan is evenly coated. Cook the pancake for about 40 seconds on one side, flip (go on, give it a go!) and cook for 30 seconds, or until both sides appear golden brown.
6. Continue until all the batter is used. Serve (with or without lemon juice and berries).

Per serving (without toppings):
85 kcals, fat 4g (2g saturated), 10g carbs, 1.1 sugars, 3g protein, 0g fibre, 0.08g sodium.

Delicious topping combinations:
Whipped Cream & grated lemon skin
Nutella, peanut butter & banana slices
Fried mushrooms & cherry tomatoes

Banana and Oat Pancakes (gluten-free)
Serves 5

1 medium ripe banana
2 large eggs
⅓ cup oats
¼ tsp cinnamon
¼ tsp ground nutmeg

To serve (optional):
Honey
Berries

1. Mash the banana in a bowl.
2. Add the eggs and mix well, with a fork or whisk.
3. Put oats in a blender and blend until fine.
4. Add the blended oats, cinnamon and nutmeg to the banana mix, and stir well.
5. Heat a skillet or frying pan over a medium heat with a dash of vegetable oil.
6. Pour ¼ of a cup of the mixture into the skillet, cook on one side for about a minute and a half, then turn and cook on the other side for about 1 minute, or until both sides appear golden brown.
7. Serve (with or without honey and berries).

Per serving (without toppings):
71 kcals, fat 2.4g (0.7g saturated), 9.3g carbs, 3.2 sugars, 3.5g protein, 1.2g fibre, 0.030g sodium

Yummy topping combinations:
Blueberries and coconut cream
Chopped walnuts & pecans
Gluten-free ice cream & berries

Vegan Pancakes
Serves 12

140g plain flour
1 tablespoon sugar
2 tablespoons baking powder
A pinch of salt
225ml soy/almond/coconut/cashew or rice milk
2 tablespoons vegetable/coconut oil

To serve (optional):
Berries
Sliced banana
Lemon juice

1. Sift flour, baking powder and salt into a large mixing bowl. Add in sugar and mix all ingredients together.
2. Add the milk alternative and oil and mix together until a smooth batter is created.
3. Heat a skillet or frying pan over a medium heat with a dash of vegetable oil.
4. Cook the pancake for about 40 seconds on one side, flip and cook for 30 seconds, or until both sides appear golden brown.
5. Serve with optional berries, banana or lemon juice.

Per serving (without toppings):
68 kcals, fat 4 (0 g saturated), 8g carbs, 1g sugar, 1g protein, 1.2g fibre, 0.036g sodium

Yummy topping combinations:
Cashew butter and strawberries
Sautéed mushrooms and tomatoes
Jam and crushed walnuts

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