Pancake Day is just around the corner, and we’ve got 4 amazing alternative recipes for you to try.
- Pretend like it’s the weekend with two-ingredient banana pancakes
We know what you’re thinking – pancakes with only TWO ingredients? Impossible! Well, these are the real deal. First made popular by fitness fanatics, followed by frazzled parents with fussy babies, these are now a top choice for those of us who just really like pancakes, but are too lazy to open the cupboard. Oh, and they’re also dairy and gluten free.
Mash one ripe banana with two whisked eggs until the batter is smooth. Drop the batter on a hot, oiled griddle, and flip carefully after one minute to cook the other side for a further minute. THAT’S IT. These are the easiest pancakes ever. Of course, if you wanna get fancy about it, you can add a pinch of baking soda, and some vanilla extract or ground cinnamon, but they’re delish as they are. The texture is creamier than a regular pancake but keep them small and they’ll keep their shape. Top with all the usual goodies.
- Very berry vegan pancakes
Vegan baking can be challenging, given that pretty much everything that’s baked and delicious contains some combination of eggs, milk and butter. But it’s actually not as hard as you think. Milk can be swapped for dairy-free alternatives like almond or oat milk, eggs can be replaced with, umm, egg replacer (or mashed banana or apple sauce), and butter can be traded in for a vegan-friendly oil, such as our flavour free Pura coconut oil.
Check out these fluffy blueberry pancakes – truly a breakfast of (vegan) champs:
Blend 150ml oat milk with 1 ripe banana and 1 teaspoon of vanilla extract.
Separately, mix 100g oat flour with 1 teaspoon of baking soda and 1 teaspoon of ground cinnamon. Add the wet mixture to the dry, and stir thoroughly. Drop in 50g of blueberries, and your batter is good to go. Heat a tablespoon of Pura Liquid Coconut Oil in a pan and pour in 2 tablespoons of batter at a time. Sizzle for a few minutes each side. Slather with homemade chocolate spread (AKA hazelnut butter laced with as much cocoa as you can handle). You’re welcome.
- Oh-so-sweet potato pancakes
Never mind breakfast, these gluten-free sweet potato pancakes are entirely appropriate to eat at any time of day. We promise.
What with their sweet-but-somehow-also-savoury flavour and their moist-but-starchy texture, sweet potatoes are an unexpected star of baking. Start by steaming and mashing one medium sweet potato. Chuck it in a food processor with 350ml almond milk, 60g coconut flour, 2 eggs, a squidge of honey and a pinch of cinnamon. Spray some Pura coconut oil blend in a pan and heat a tablespoon of batter until bubbles appear, then flip. Top with another squidge of honey (why not?).
- Posh savoury spinach pancakes
Did you know that the first pancake in a batch is often referred to as the ‘chef’s pancake’? This is a clever way of saying it’ll probably go wrong, so you should just eat it quickly before anyone sees. The rest of the batch will be fine.
If you’re not pancaked out yet, why not try a savoury variety? Take your usual pancake recipe and replace the sugar with herbs and spices. You can even add some chopped spring onions or wilted spinach to the mix. Serve with bacon, smoked salmon or even a poached egg for a real belly-filler of a pancake. Brunch-tastic.
For all the deets about cooking with Pura Liquid Coconut Oil, check out our range of products.