Pancakes are a wonderful comfort food, but might not be the healthiest choice once slathered in sugar or drizzled in syrup. And for people with a wheat intolerance, pancakes can be strictly off the menu
However, it doesn’t mean you need to miss out on Pancake Day fun – thanks to this healthy pancake recipe!
I make this pancake at least once a week. It was borne out of desperation when I had to stop eating wheat but was craving something stodgy and filling. This recipe is suitable for you, if you’re reducing refined sugar as the sweetness comes from a banana. And the best bit is, not only does this recipe taste great, but it’s has some healthy ingredients in it. Each pancake contains useful amounts of vitamin D (needed to keep bones, teeth and muscles healthy – the NHS recommend that everyone in the UK takes vitamin D supplements throughout the winter) and iron (an essential nutrient for carrying oxygen around the body). And one pancake is enough as they are filling!
You can serve yours with whatever you like. I prefer natural yogurt, fresh fruit and a sprinkling of turmeric over mine.
Healthy Pancake Recipe
1/2 banana, mashed well
1 egg, beaten
2 tbsp ground pumpkin seeds (optional or swap for your own favourite seeds)
1/4 tsp ground cinnamon (optional)
1/3 tsp spirulina powder (optional)
Mix all the ingredients together in a bowl
Heat a little oil in a frying pan
Pour in the pancake batter and let it cook until the base of the pancake has browned (this does ‘catch’ more than a traditional pancake recipe, so check the pancake as soon as you start to notice small bubbles or holes in the top of the mix).
Loosen the pancake then flip and brown the other side.
Serve with toppings of your choice
You can see from the label below, that one pancake provides useful amounts of vitamin D and iron. (The nutritional information is just for the pancake and does not include toppings). The cholesterol is high solely from one egg. Read more about my thoughts on cholesterol here.