How to toss healthily

It’s Shrove Tuesday, here in the UK more commonly known as Pancake Day.

Pancakes taste great and are easy to make, just throw some milk, eggs and flour into a bowl and whisk up before frying in a pan.  Then add any combination of sweet or savoury toppings, my favourites are chocolate spread and back to basics sugar with fresh lemon juice.

However, if you are following The Real Food Plan or avoiding gluten or dairy, the above recipe is out.

Don’t worry though, we have compiled a few recipes below that taste fantastic and mean you don’t have to miss out on the Pancake Day fun.

Banana Pancakes
Ingredients
2 eggs, whisked
1 banana, mashed
½ teaspoon cinnamon
butter or coconut oil

Method
Heat the butter or oil in a pan.
Blend the ingredients together.
Pour mixture in to the pan and reduce the heat.
Allow the pancake to set before flipping (we’ve had a messy kitchen on many occasions from tossing too soon).

Serve
One of our favourite toppings is peanut butter.  I also like mixed berries warmed in the pan and poured over.

Gluten-Free Pancakes
Ingredients
2 organic free-range eggs
½ teaspoon gluten-free baking powder
1 teaspoon cinnamon (optional)
60ml water
sprinkle of sea salt
180g rice flour
150ml pot plain, active-culture yogurt (We use Yeo-Valley Organic Bio-Yogurt)

Method
Whisk all ingredients until there are no lumps.
Drop batter by spoon onto a lightly greased (butter) pan until 1 side bubbles.
Flip pancakes and cook until golden brown.
Prepare the night before, cover and chill overnight to save time in the morning.

Serve
Top with fresh fruit and berries, or mix in with the batter (goji berries are good mixed with the batter).
Makes enough for about 18 small pancakes, I tend to cook the whole batch and use for snacks throughout the day.
If you want a more traditional thinner pancake, add more water to thin the mixture down.

Almond Pancakes
Ingredients
3 eggs, whisked
1½ cups Almond Flour (also called ground almonds)
½ teaspoon of spice (cinnamon, vanilla & nutmeg all work well)
butter or coconut oil

Method
Heat the butter or oil in a pan.
Blend the ingredients together.
Spoon mixture in to the pan in small ’rounds’  as they work better as small Scotch style pancakes better.
Cook for a few minutes until golden then flip to do the same on the other side.

Serve
Again these work well as snacks throughout the year with peanut butter.

Enjoy!

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