Here are some pancake recipes to help celebrate. You can opt for vegan, low carb, grain free or traditional. Which will you choose?
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)
Standard Pancakes
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.
50g plain flour
1 large egg
150ml milk
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.