Belfast Telegraph

Flipping delicious: some tasty recipes for pancakes

To celebrate Shrove Tuesday today, Belfast-based healthy eatery, Tony & Jen's, share some foolproof and delicious pancake recipes that are healthy, low carb and refined sugar free. The restaurant always has a pancake of the month on the menu; whether it's peanut butter, chocolate, or something savoury, there's a pancake to suit everyone.

Simple sweet and savoury Ulster Fry pancakes

What you'll need

For the pancakes:

1 large sweet potato, peeled and grated (on fine side of the grater)

2 eggs

2 tbsp coconut flour

1 scallion, finely sliced

1 garlic clove, grated

1/2 teaspoon rock salt

A generous pinch of cracked black pepper

For the filling:

1 egg

1 turkey sausage

1 bacon rasher

6 cherry tomatoes

We use our homemade healthy brown sauce and some fresh rocket to finish

Method

Mix all the pancake ingredients together in a bowl.

Pre-heat a medium pan on a low to medium heat and add 1 tsp of coconut oil.

Grab a handful of the mix and squash it tightly together, then press flat into a round pancake shape. Pop the pancake on to sear, allow to cook for 4-5 mins on each side. While this cooks, dry fry or grill your bacon and sausage.

Add a tsp of coconut oil to a new frying pan and begin cooking your egg ready for the top of your stack.

Once cooked, assemble your brekkie and devour!

Egg-free blueberry, pecan and banana pancakes

What you'll need

100g instant oats

1 ripe mashed banana

150ml coconut milk or almond milk

1/4 tsp baking powder

A pinch of sea salt

200g of blueberries (fresh or frozen)

Method

Blitz the oats in a blender until they turn into oat flour. Add to a bowl along with the mashed banana, milk of choice, baking powder and pinch of salt. Mix thoroughly and leave the batter to sit for a few minutes.

Heat a non-stick pan on a medium heat and add a little coconut oil.

Once this has melted, drop in a healthy tbsp of batter for each pancake.

Once the first side has cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over.

Cook for another couple of minutes on the other side.

To serve, pile your pancakes with banana slices, the remaining blueberries, crumbled pecans and if you like, a little pure maple syrup.

Almond cinnamon pancakes

What you'll need

165g almond meal (available in all good supermarkets and health food shops)

1/2 tbsp ground flaxseed

1/2 tsp cinnamon

1/4 tsp sea salt

1/4 tsp baking powder

2 eggs

160ml unsweetened almond milk, coconut milk or dairy milk

1 tbsp melted coconut oil

Method

Mix the almond meal, cinnamon, salt, flaxseed and baking powder together in a bowl. Whisk together the eggs with your milk of choice and coconut oil.

Gradually add the dry ingredients to the wet ones and combine. Add a tsp of coconut oil to a pan on a medium heat and, once melted, add 1/4 cup of batter.

Look for the bubbles and once they appear, flip! After 2-3 mins the other side should be golden brown too and ready to serve.

Add raspberries to serve for extra sweetness and moisture and sprinkle with crushed almonds.

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