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Bust out your spatulas and get flipping this pancake day and beyond!
Whether you're celebrating pancake day or enjoying a slow weekend morning, there's no denying the joy that a plate of pancakes brings to the table.
Cooking pancakes together can be a fun and satisfying experience! Take the opportunity to try different recipes and flavour combinations. Below are two of our tried and tested recipes; a surprising strawberry and balsamic topping, and a surprisingly healthy and filling paleo version!
Pancakes with Roasted Strawberries
Ingredients, pancakes for 4 people:
Ingredients, strawberry sauce:
- 2 cups all-purpose flour
- 2 tbsp coconut sugar (or another type of sugar to your preference)
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 1/2 cups milk
- 1 tbsp apple cider vinegar
- 500g fresh strawberries
- 2 tsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp butter
- 1/2 tsp salt
Method
- Set the oven to 200ºC.
- Wash strawberries and remove green tops. Cut into halves.
- Toss berries in a lined oven dish with balsamic vinegar, maple syrup, chopped rosemary, melted butter and salt. Bake for 20–25 minutes or until berries have softened and syrup has thickened.
- Meanwhile, whisk together dry pancake ingredients in a large bowl; flour, coconut sugar, baking powder and salt. Then, whisk in apple cider vinegar and milk.
- Heat a large frypan (ideally non-stick) over medium-high heat. Add vegan butter or coconut oil, then add 1/3 cup-sized portions of the pancake batter.
- Cook pancakes for 1–3 minutes on each side, until slightly golden and cooked through.
- Serve pancakes in stacks topped with roasted strawberries and their sauce.
Want to make this at home? We used Community Co balsamic vinegar and organic maple syrup from the Dinner Twist Marketplace.
Banana Bread Pancake
Ingredients:
- 2x medium ripe bananas
- 1 cup/160g GH Produce Paleo Banana Bread Mix
- 1 cup/160g buckwheat flour or wholemeal flour
- 4x free-range eggs - lightly beaten
- 1 cup organic almond or coconut milk
Method:
- In a medium bowl add the banana and mash until smooth.
- Add in the remaining ingredients and mix until well combined.
Set aside. - Meanwhile, place a large non-stick frypan on a medium heat
with a little organic extra virgin coconut oil. - When the pan is hot use a ladle to pour the mixture into desired-sized pancakes. Cook for 2 to 3 minutes each side.
- Once you have cooked them all serve with fresh fruit, coconut ice cream,
GH Naked Nola Granola and pure maple! Yumm!!
Want to make this at home? We used GH Produce paleo banana bread mix, Bananas and free-range eggs from the Dinner Twist Marketplace.
