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Monday, 16 February 2015

Picture Perfect Pancakes...

Right who's ready to whisk, ladle, flip and gobble...we sure as hell are and there're just 24 hours to get yourself ready!! 

Shrove Tuesday is officially the best...who doesn't love a celebration of indulgence, an opportunity to throw your food in the air and an excuse to skip dinner and instead fill yourself with stacks of fluffy pancakes smothered in deliciousness! 

The big decision...go all out and celebrate both savoury and sweet style or screw the sensible element and just go for syrup, sugar, lemon, caramel, chocolate, ricotta, coconut, cream...you get my drift! 







As you've all heard we're trying to eat cleaner however this will not stop us from enjoying good old pancake day! Believe it or not there's ways of making a more saintly stack and here's how...!

The clean and lean version...

Our hero of the moment James Duigan helps us out yet again with a rolled oats and ricotta based recipe. With a 10/10 track record for his recipes so far, I'm pretty confident these will be delicious and easy to whip up! 


Makes approx 16 pancakes:

  • 100g organic rolled oats
  • 200g ricotta (or cottage cheese)
  • 4 medium eggs
  • 1 tsp ground cinnamon
  • 100g blueberries
  • Natural yogurt to serve
1. Blend the oats, cheese, eggs and cinnamon in a food processor until you have a smooth batter

2. Heat a nonstick frying pan, pour in small ladlefuls of batter and gently spread out to form pancakes about 10cm across 

3. Cook for 2-3 minutes on each side. Serve warm with blueberries and a dollop of yogurt.



The grain free version...


Rosie Londoner comes to the rescue again with a handy bloat free version! Tick off one of your 5-a-day and finish with a 'flat as a pancake' stomach...what's not to like?! Obviously extras can be added if you're feeling a little devilish, plus a stream of syrup always makes for a better Instagram snap...!


Makes 4-5 pancakes:

  • 2 large bananas
  • 1 large egg
  • Pinch of cinnamon
  • Pinch of baking powder
  • Sprinkle of blueberries  
1. Mash your bananas, add your egg and keep smoothing it out with a fork. You want no lumps but make sure you don’t use a blender or they’ll turn out flat. Mix in your cinnamon and baking powder.

2. Heat a pan with a little butter, ladle out pancake dollops and drop a few blueberries in.

3. Cook on a medium heat until the tops start to bubble, flip and cook for another minute on the other side.

4. Devour guilt free!!


And finally...

The mightily moreish version...

I'm not sure of the exact nutritional facts behind these puddles of heaven, however they seem to check the majority of our clean boxes! Besides, even if they didn't, we'd still break every rule to have them as they are SERIOUSLY special! 

Middle Mouse knocked up a stack of these last Summer at our French chateau of dreams and we haven't been able to forget them since! 


There's no doubt that we'll be opting for these beauties tomorrow night and here's how you can too!
  • 1 cup plain yogurt 
  • 2 tbsp coconut oil 
  • 1 tsp manuka honey 
  • 2 eggs 
  • 1/2 cup oat flour 
  • 1/2 cup rye flour 
  • 1/2 tsp baking soda 
  • Pinch of salt 
  • Pinch of ground cinnamon 
  • 1 tsp coconut flakes 
  • 1 tsp chia seeds 
  • Strawberries 
  • Oil for frying
1. Place all the ingredients, except for the strawberries, into a bowl and mix so it connects (not more). 

2. Cut the strawberries in halve length ways

3. Heat your pan with the oil and place a spoon of dough for each small pancake and place a strawberry in the middle. 

4. Fry on both sides until nicely golden.



Get yourselves to the shops today, stock up on all the ingredients for your fav recipe, and spend all day tomorrow in pancake Utopia!


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