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Sugar Free Pancake Ideas

by parkside-admin, on 4th March 2019

Everybody knows that eating too much sugar can lead to tooth decay, so rather than sprinkling it all over your pancakes, try out these tasty recipes as an alternative.


Classic Pancakes

Ingredients

  • 100g Plain Flour
  • 1 Medium Egg
  • 300ml Semi Skimmed Milk
  • Pinch of Salt

Method

  1. Beat the egg into the milk along with the salt.
  2. Sift the flour into a bowl, make a well in the centre of the flour and slowly whisk in the milk and egg mixture until the mixture is smooth.
  3. Allow to settle for 20 minutes.
  4. Heat a little oil or butter in a medium frying pan.
  5. Pour enough batter in just to cover the base, cook on a medium heat for 30 seconds until browned, flip and cook the other side.
  6. Repeat until all the batter is used.
  7. The batter will keep cling filmed in the fridge for 2 days, just whisk before using.
  8. The pancakes can be made in advance, kept in the fridge for 2 days and reheated in a warm oven, wrapped in tin foil.

Banana Vegan Pancakes

Ingredients

  • 1 ripe Banana (plus extra to serve)
  • 100g Plain Flour
  • ½ tsp Baking Powder
  • 150ml Soya Milk
  • 1 tbsp of Sunflower Oil (for cooking)

Method

  1. Mash 1 banana in a bowl using a fork.
  2. Add the plain flour and baking powder and then gradually add the soya milk and mix until smooth.
  3. Heat a frying pan, grease with a little sunflower oil and spoon the mixture into the pan (about 2 tablespoons per pancake).
  4. Cook for 2-3 minutes until bubbles appear and then flip, cooking with a spatula for a few more minutes.
  5. Serve with fresh sliced banana.

Scrambled Egg Brunch Pancakes

Ingredients

  • 100g Plain Flour
  • 2 Large Eggs
  • 300ml Milk
  • Pinch Salt
  • 10g Fresh Chives, chopped
  • A little Sunflower Oil

For the filling

  • 6 Large Eggs
  • 40ml Single Cream
  • Black Pepper and Salt
  • 25g Butter
  • 200g Plain Soft Cheese

Method

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

For the pancakes

  1. Put the flour and salt in a mixing bowl.
  2. Break the eggs and beat with the milk in a measuring jug.
  3. Make a well in the flour and slowly add the egg mixture, beating as you do until you have a smooth batter, then add the chopped chives and mix well.
  4. Grease a 25cm frying pan with some oil and make 8 pancakes.
  5. Allow to cool.
  6. Divide the cream cheese between the pancakes, spread over the top.

For the filling

  1. Scramble the eggs – crack the eggs in a mixing bowl and lightly beat together with the cream.
  2. Season with some salt and black pepper.
  3. In a medium saucepan add the butter and melt over a low light.
  4. Add the egg mixture and cook the eggs, always stirring with a wooden spoon until cooked and fluffy.
  5. Divide this between the pancakes; place in the middle, gently roll up and put on to a baking tray.
  6. Pop in the oven for 6 minutes to warm the pancakes through, then serve.

Mexican Pancakes

Ingredients

Use the classic pancake recipe ingredients plus:

  • Spicy Chilli Cooking Sauce
  • Spicy Mex Cheddar
  • Courgettes
  • Beef Mince

Method

  1. Use the classic pancake recipe to make the mix.
  2. Grate some fresh courgette into the mix, then continue to cook as normal.
  3. Brown some beef mince in the frying pan and add a jar of Spicy Chilli Sauce, stir throughout.
  4. Fill the pancake with the mince and roll.
  5. Top with grated Cheddar and bake in the oven.

 

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