My clients have been asking me for healthier food options so here’s my take on pancakes which are guilt free, full of goodness and absolutely delicious to have sweet or savoury. I’ve been enjoying them for breakfast, lunch and dinner, creating different fillings to go with them which I have shared below. I thought too that I would be giving loads of sweet options but to be honest I went savoury heavy as the pancakes are a great alternative to bread and flat breads.
Top tip! As this makes around 6 pancakes, you can keep the batter in the fridge so that you can cook one or two at a time rather than a whole batch. I find one is more than enough with the meals I prepared below. Try them. Experiment with them and please share your toppings ideas!
Cottage Cheese Pancake Recipe
– 2 large eggs
– 85g cottage cheese
– Salt (to taste)
– Stevia (to sweeten or leave out for savoury)
– 50ml almond milk
– 60g almond flour
– 30g linwoods flax, sunflower and pumpkin mix (or any of these mixes)
– 20g coconut flakes
– half tsp Bicarbonate of soda
1) Blend the eggs, cottage cheese, almond milk.
2) Add a pinch of salt and for sweetened pancakes add half a teaspoon of stevia.
3) Mix in the almond flour, flax mix, coconut flakes and bicarbonate of soda. It should be the consistency of pancake batter. If it’s too wet then add more almond flour or if the batter is too thick, add almond milk.
4) Add a teaspoon of coconut oil into a pan. Once melted spoon the batter mix into the middle of the pan and spread it out thinly. Let it cook until golden on the underside and flip over. You’ll get quite a few pancakes out of this so if you’re cooking for one, then you can simply keep the batter mix in the fridge and use on other days.
5) You can add a blob of greek yoghurt, banana and berries with a drizzle of honey. Or you can go savoury and add veg, some fish or meat. Basically get creative. The pancakes just offer a base for adding plenty of deliciousness.
All my clients’ time is precious either through work and in many cases being a Mum too so here are some of my meals I’ve prepped with this in mind. The idea is to help you create food that is super quick and easy, filling and full of goodness.
Post-workout banana brekkie
This was totally what I needed after a run on an empty stomach. It is packed with goodness and a great way to replenish so munch away! Plus it was SUPER easy to put together.
1) Add a layer of greek yoghurt
2) Slice banana and add a layer of banana
3) Fold over pancake
4) Sprinkle with berries and a little cinnamon
5) Drizzle with honey
5) Add a dollop of my Chockie Avocado Spread (see recipe below)
Chockie Avocado Spread
– Half avocado
– 5 dates
– 6 tbs of almond milk
– 2 tbs of cocoapowder
– half a teaspoon of stevia or honey/agave syrup for added sweetness
Simply whizz all the ingredients in a nutribullet. Taste for sweetness and add more stevia if neessary. That’s it. Dollop a tablespoon onto the top of your pancake.
Prawn, avocado and lime salad
I created this pancake as a savoury option and it was sooooo simple. Literally in a bowl add; chopped peppers, tomatoes and spring onion; prawns, avocado and rocket. Mix in a sprinkling of olive oil, white wine vinegar and half fresh lime. Mix and hey presto, a savoury option for lunch or dinner.
In a bowl mix:
– chick peas (always clean and drain any liquid)
– kidney beans
– chopped tomato
– 1 spring onion
– cucumber (remove seeds if want to save some of the mix)
– chopped red and yellow pepper
– chopped parsley
For the dressing, in a cup add:
– Juice of one lemon
– 1 tbsp of tahini
– Start with one tbsp white wine vinegar
– Start with one tsp balsamic vinegar
– Start with 1/2 tsp honey
Keep adding the vinegars and honey until you are happy with the taste.
If sauce too thick then thin with a little water.
Pour dressing over the bean salad. Season with a little sea salt and hey presto. simply add to your pancake.
Lemon and dill yoghurt sauce
This is used in the next two recipes and are ideal with any fish filling
– Greek yoghurt
– Juice of a lemon
– Chopped dill
– Salt to season
This really is a taste preference, so start with a couple of tablespoons of greek yoghurt, add lemon juice, dill and salt until you are happy with the flavour. It should be light though so as not to mask the salmon.
Smoked Salmon Pancake Roll
– Smoked salmon
– Cucumber chopped lengthways in thin strips (with seed removed)
– Lemon and dill yoghurt sauce
1) On 2/3 of the pancake (leaving 1/3 empty):
2) Add one layer of smoked salmon over 2/3 of the pancake
3) Spread a layer of the lemon and dill sauce over the salmon
4) Place cucumber lengthways to the direction you want to roll the pancake
5) Roll the pancake towards the 1/3 that doesn’t have any mixture
6) Add a salad to compliment your wrap
Flaky Salmon Wrap
Salmon steak flaked
Lemon and dill yoghurt sauce
This has to be the easiest recipe. Literally mix the above.
Spread onto half your pancake.
Fold in half.