It's crepe'd up on us again!

If you think Pancake Day has to be unhealthy, think again! There are so many alternatives to piling our pancakes with sugary condiments and snacks.

The pancake itself can be made healthy by considering swapping flour and sugar for oats and bananas. Our registered nutritionists have put together three low-carb, healthy, tasty pancake recipes to try if you’re wanting to eat healthier this pancake day.

Spinach Pancakes

They're bright green and so nutritious. Let us know if you give them a go!

Serves 4 (8 pancakes)

INGREDIENTS
🔸2 tbsp olive oil
🔸150g spinach, roughly chopped
🔸2 eggs
🔸60g yoghurt (yeo Valley Greek) not too thick set, or use buttermilk
🔸60ml milk
🔸80g almond flour
🔸40g fine oats (or oat flour)
🔸1 tsp hot paprika (optional)
🔸1 tsp baking powder

Toppings
🔸2 spring onions, thinly sliced
🔸100g Feta
🔸Poached egg (optional)

METHOD
1. In a blender, combine the spinach, egg, yoghurt, and milk, and blend until smooth.
2. In a separate bowl, mix together the dry ingredients, chilli (if using) and season generously with salt and pepper.
3. Whisk the wet ingredients into the dry ingredients until just combined.
4. Heat 1/2 tbsp oil a large non stick frying pan, over medium heat. Fry 2-3 pancakes at a time, flipping once or twice and cook for 3mins total, using 1/2 tbsp per frying 2-3 pancakes.
5. Top with a sprinkle of Feta and spring onions.

Chocolate Chip Pancake

Serves:6⁠

INGREDIENTS
🔸120g ground almonds (almond flour)
🔸80g fine oats⁠
🔸½ tsp cinnamon⁠
🔸Pinch of salt⁠
🔸2 small eggs⁠
🔸1 tsp vanilla extract
🔸175ml milk
🔸50g 85% chocolate, roughly chopped⁠
🔸1 tsp baking powder
🔸2 tbsp butter⁠

Toppings⁠
🔸1 banana, sliced⁠
🔸2 tbsp peanut butter

⠀ METHOD
1. Preheat the grill oven.
2. In a mixing bowl, mix the ground almonds, oats, cinnamon and a pinch of salt until well combined.⁠
3. Add the eggs and mix until well combined.
4. Add the vanilla to the milk and slowly pour into the mixture, to reduce the chance of lumps.
5. Fold in the chocolate and baking powder.
6. If you prefer to cook the pancakes individually, divide the butter into tsp portions and heat a non-stick frying pan with 1 tsp butter until just melted. Add a small ladle of the mixture to the pan, over medium heat. Flip when bubbles are forming on the top of the pancake.
7. If using a skillet, heat 2 tbsp of butter in a large skillet, until just melted. 8. Add the entire mixture to the skillet over medium-low heat. Allow the mixture to cook for 5-8mins, then reduce the heat to low to avoid burning the base of the pancake. Cook for a further 8-10mins.⁠
9. Pop the skillet in the oven, under the grill to brown the top for 5-8mins.
10. Serve with sliced bananas and peanut butter.⁠⠀