Here at PosAbility, we are all about our food, whether it be going out to a fancy dinner, or stuffing our faces with one of our staff’s latest homebakes.
So, it is only logical that one of our favourite days of the year would be Pancake Tuesday. The day before you take the plunge and give up something you’ll struggle to live without for the next 40 days and 40 nights – but we are more interested in the whole day of eating delicious pancakes!
We have compiled a list of pancake recipes for all dietary requirements:
Vegan Blueberry Pancakes
- 1 tablespoon ground flaxseed
- 1 tablespoon coconut oil
- 250ml unsweetened organic soya milk, or almond milk
- 1 teaspoon cider vinegar
- 125g wholemeal flour
- 1 teaspoon golden caster sugar
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 pinch of sea salt
- 50g blueberries, plus extra to serve
- vegetable oil
- organic soya yoghurt, to serve
- maple syrup, to serve
Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly.
Combine the soya or almond milk and cider vinegar. Add the melted coconut oil, then whisk in the flaxseed mixture.
Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don’t worry if there are still a few lumps. Fold in the blueberries, then set aside.
Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (one ladleful is enough for one pancake), then add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.
Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. Place in the oven to keep warm while you make the remaining pancakes.
Serve with a dollop of soya yoghurt, a drizzle of maple syrup and extra blueberries, if you like.
Read more at http://www.jamieoliver.com/recipes/fruit-recipes/vegan-blueberry-pancakes/#lUj81zMgpJRpQCAv.99
Gluten Free Pancakes
- 125g gluten-free plain flour (Doves Farm)
- 1 egg
- 250ml milk
Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Dairy and egg-free banana pancakes recipe
- 1 banana
- 1 tbsp sunflower oil, plus extra to oil the pan
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 100g (3 1/2oz) plain flour
- 1/2 tsp baking powder
- 400ml (13 1/2fl oz) soya milk
- maple syrup, to serve
In a mixing bowl, mash the banana with a fork and whisk in the oil, lemon juice and cinnamon. Add the flour and baking powder. Stir while gradually adding the soya milk. The batter will take on the consistency of yogurt.
Place a frying pan on a medium heat. Oil it using a little sunflower oil on a scrunched piece of kitchen towel. Drop tablespoonfuls of batter onto the pan and swirl so it spreads across the surface. When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over. Cook for a further couple of minutes.
Place the finished pancakes on a plate. Repeat the process until the batter is used up. Serve hot with maple syrup.
Sugar Free Pancakes
- 3/4 cup of white flour
- 1 tsp of baking powder
- 3 large eggs
- 1/4 cup non-fat milk
Whisk together eggs and milk. Slowly add flour and baking powder. Mix until smooth.
Pour batter in nonstick frying pan to the desired size of pancake. Fry over a medium heat. Wait until top side of pancake bubbles slightly and then pops.
Then turn over. Cook other size until slightly golden.
Remove from pan. Keep making pancakes until all batter is gone. Makes 6 Bread plate sized pancakes.
Low Calorie Pancakes
- 115g plain flour
- 2 x medium eggs
- 300ml skimmed milk
- 90 ml Water
- Fry Light
Combine the milk and a little bit of water in a jug.
Sift the flour into a bowl and make a well in the middle. Break the 2 eggs into it. Begin whisking the eggs incorporating the flour as you do so.
Gradually add the milk and water mixture, still whisking, until all the liquid has been added and you have formed a smooth batter.
Heat a frying pan over a high heat with 2-3 sprays of Fry Light until hot. Put 2 tbsp of batter into a ladle and add to the centre of the pan.
Check when edges become loose (about 20 seconds) and the batter has solidified, then with a pan slice, turn the pancake over and cook for a few more seconds.
Remove from pan onto a warm plate. Serve with a topping of your choice – just remember to add in the extra calories!
To find out more about Lisa, or the rest of the PosAbility team visit the Meet The Team section.