Happy Pancake Day!

Here are some pancake recipes to help celebrate. You can opt for vegan, low-carb, grain-free or traditional. You can also check out my high-protein pancake recipe. Which will you choose?

Here are my 3 different pancake recipes, but if you want a high-protein, grain-free version, also check out my high-protein pancake post (also in my high-protein breakfast ebook).

3-2-1 Pancakes (contains wheat flour)

This is a typical pancake recipe, perfect for families who have no dietary restrictions. This recipe makes 6 pancakes. As kids, we always had these with lemon juice and sugar.

This is the 3-2-1 method, making it nice and easy to remember

300ml of milk

2 eggs

100g plain flour.

Whisk thoroughly before using.

Low Carb Grain Free Pancakes

This makes a lovely thin pancake, typical of a traditional UK pancake day and is lovely served with lemon juice and a sprinkle of erythritol.

Version One

This is my favourite recipe for the family. I sometimes use lupin flour and only a small amount of arrowroot. This recipe uses Arrowroot, so please ensure you buy the low-carb arrowroot. The one I use is 13g per 100g, but some can be as much as 80-90g so check the label before buying.

This recipe will make 3-4 pancakes

30g Arrowroot powder

2 large eggs

120ml double cream

Version Two

This recipe is from DietDoctor.com and can also be used as a crepe recipe. It uses psyllium husk instead of arrowroot. One batch will make 2-3 pancakes

2 large eggs

120ml double cream

30ml water

½ tbsp psyllium husk powder (added very gradually and whisked in well to avoid lumps)

Vegan Pancakes

I have used this recipe for many years and the family loved it. This also features in my book Part-Time Vegan. These are great served with lemon juice, blueberries and a dollop of coconut yoghurt.

150g spelt or buckwheat flour

2 tsp baking powder

¼ tsp ground cinnamon

300ml plant-based milk

1 tbsp. melted coconut oil

1 tsp vanilla extract

How to make Pancakes

Whisk until combined well.

A good pancake pan makes the best pancakes. I usually oil mine slightly and then wipe off any excess before heating.

Place on a medium heat. Use a a ladle and pour into the centre, turning the pan side to side until the base is completely covered.

Cook for 3-4 minutes before gently pulling away from the sides and turning over. If you are very brave you can go for a pancake toss.

Serve immediately with a variety of toppings.