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Healthy pancake recipes

Healthy pancakes by Lorna Jane.

In case you missed the memo on social media, today is Pancake Day, or Shrove Tuesday which – quick history lesson – marks the day before lent when some people would give up fat, eggs, milk and sweet things as part of their fast for the next 40 days and 40 nights.

Personally, we’re all for an excuse to eat battered round goods for dinner.

Try this recipe from Lorna Jane for a good protein boost after your gym session. (If you want a more savoury topping try bacon, poached eggs, feta, avocado or corn.)

PEANUT BUTTER AND CHOC-CHIP PROTEIN PANCAKES

Prep + cook time = 40 minutes. Serves 4 (makes 12 pancakes).

INGREDIENTS

CASHEW CREAM
1 cup cashews, soaked in water for ½ hour and drained
1 vanilla bean, scraped (or 1 tsp vanilla extract)
2 tbs raw honey
2 tbs water, optional

PANCAKES
2 ripe bananas
30g unflavoured protein powder
4 large organic eggs
½ cup rolled oats
¾ cup natural peanut butter
1 tbs raw honey
3 tbs water
2 tbs cacao nibs
1tbs melted coconut oil
Sliced banana and strawberries and honey, to serve

METHOD
1. To make cashew cream, add cashews, vanilla and honey to a food processor. Blend until smooth. Add some water if the cream is too thick.

2. To make pancakes, add all of the pancake ingredients except water, cacao nibs and coconut oil to a blender. Blend until smooth. Add some water if the mix is too thick. Stir through cacao nibs.

3. Heat coconut oil in large non-stick pan over medium heat. Pour a small amount of pancake mixture into the pan and flip when the top starts to bubble.

4. Cook for a further 30 seconds to 1 minute or more if the pancake is thick. Continue making pancakes until all the mixture is used.

5. Spread cream between layers to create a pancake stack. Top with sliced banana and strawberries, and drizzle with honey.

This is an edited extract from Clean and Simple Eating, Nourishing Know-How for the Active Girl On-The-Go.

MORE: Healthy recipes from Deliciously Ella