Five Flipping Tasty Pancake Recipes

Whether it’s a special breakfast for the family, dessert, or a rainy day afternoon tea – you really can’t beat pancakes.

Not only are they delicious they are a budget friendly option too.

Join the 28 Day Weight Loss Challenge and have access to more than TWENTY pancake recipes, including Tangy Citrus Pancakes, Matcha Green Tea Pancakes, Gluten Free Banana Pancakes (pictured below) and even a big Blueberry & Cinnamon Oven Baked Pancake.

Find out more about the 28 Day Weight Loss Challenge and see how you can join for just £14.

Five Flipping Good PANCAKE RECIPES!

1. Gingerbread Pancakes

This is a simple pancake recipe from the 28 Day Weight Loss Challenge with a twist, using ginger and cinnamon to make them taste just like gingerbread.

Why not make a batch for a family breakfast, or you can keep leftover batter in an airtight container in the fridge for 1-2 days to use again.

Ingredients (Makes 4 servings)

• 1 & 1/2 cups wholemeal self-raising flour (180 grams)
• 1 tsp cinnamon (1 grams)
• 1 tsp ground ginger (1 grams)
• 2 free-range eggs (100 grams)
• 1/2 cup reduced-fat milk of choice (125 mls)
• 1/2 cup maple syrup (125 mls)
• 3 tbsp butter, melted (36 grams)
• 1 small banana, sliced (90 grams)

Method

1. In a bowl, stir together the flour, ginger and cinnamon. Set aside.
2. In another bowl, beat together the egg and milk, then stir in 4 tablespoons of the maple syrup and melted butter. Add the flour mixture and fold until just combined.
3. Heat a non-stick fry pan over a medium heat and pour a quarter cup of batter for each pancake into the pan.
4. Cook on the first side until the batter is full of bubbles on the surface. Then flip and cook the other side.
5. Continue cooking until all the batter has been cooked. Divide pancakes between four serving plates and serve drizzled with remaining maple syrup and slices of banana.

386 calories per serve

2. Gluten Free Oat and Cinnamon Pancakes

A healthy version of a family favourite, from the 28 Day Weight Loss Challenge. Batter can be prepared the night before and stored in the fridge, so it’s ready to go for the busy morning.

Ingredients (Makes 4 servings)

• 1 cup gluten free rolled oats (100 grams)
• 1 cup reduced-fat milk of choice (250 mls)
• 4 free-range eggs, lightly beaten (200 grams)
• 1 cup plain wholemeal flour (120 grams)
• 1 tsp baking powder (2.5 grams)
• 2 tsp cinnamon (2 grams)
• 2 small bananas, sliced (180 grams)
• 1 cup blueberries, fresh or frozen (240 grams)
• 1/3 cup reduced-fat Greek natural yogurt (87 grams)
• 2 tbsp maple syrup (30 mls)
• salt

Method

1. Place the oats in a bowl, cover with milk and set aside to soak for 10 minutes.
2. Add egg, stir to combine. Sift in flour, baking powder and cinnamon and a pinch of salt. Stir to form a smooth batter (add a little extra milk to thin if necessary).
3. In a large, non stick frying pan over a medium heat, add 1⁄4 cups of the batter.
4. Cook for 2 minutes or until bubbles start to form on the surface, then flip and cook for another 1 – 2 minutes or until golden. Makes 2 pancakes per serve.
5. Serve pancakes topped with banana, blueberries, yogurt and a drizzle of maple
   syrup.

289 calories per serve

One of our Healthy Mummy Private Community members Siobhan said “My Toddler just asked for pancakes for lunch, I loved that I could go straight to the app and find a recipe! He cleaned his plate and he is such a fussy eater!!? I swapped the honey for some Greek yogurt!”

Thanks for sharing Siobhan!

3. Five Ingredient Lemon and Poppy Seed Pancakes

A delicious and easy to prepare pancake recipe from the 28 Day Weight Loss Challenge that is ideal for a healthy snack and inexpensive to make.

Ingredients (Makes 6 servings)

• 1 free-range egg (50 grams)
• 1 cup reduced-fat milk of choice (250 mls)
• 1 cup wholemeal self-raising flour (120 grams)
• 1 tsp poppy seeds (4 grams)
• 3 tbsp lemon juice (45 mls)

Method

1. Whisk egg with milk in a large bowl. Add flour and poppy seeds and whisk with a fork or spoon until well combined and smooth.
2. Heat a non-stick frying pan over medium high heat. Add 1⁄4 cup measures of the pancake batter to the pan and cook for 1-2 minutes on each side or until bubbles form on the surface. Flip pancakes and cook for another minute or so, until golden on both sides.
3. Serve pancakes with a squeeze of lemon juice.
4. One pancake is one serve. Any leftover batter can be stored in an airtight container in the fridge for 1-2 days to cook as required.

118 calories per serve

4. Protein Rich Ground Almond Pancakes

Blueberries are an excellent source of manganese, which plays an important part in bone development and converting carbohydrates and fats into energy.

Ingredients (Makes 4 servings)

• 1 & 1/3 cups ground almonds (200 grams)
• 4 free-range eggs (200 grams)
• 1 cup reduced-fat milk of choice (250 mls)
• 1 tsp cinnamon (1 grams)
• 1 tsp vanilla extract (5 mls)
• 2/3 cup blueberries, fresh or frozen (160 grams)
• 1/3 cup reduced-fat Greek natural yogurt (86.7 grams)

Method

1. Combine ground almonds, egg, milk, vanilla and cinnamon in a bowl using a stick blender until batter is a pourable consistency.
2. Heat a non-stick fry pan over medium-high heat and pour 1⁄4 cup measures of the batter into the pan until all batter is used up. You should be able to make approximately 3 pancakes per serve.
3. Cook pancakes for approximately 2-3 minutes per side until bubbles form on the surface and they are golden brown.
4. Serve immediately topped with blueberries and a dollop of yogurt.

332 calories per serve

5. Mocha Pancakes with Banana

Delicious banana pancakes with a coffee kick. Easy to prepare and super tasty!

Ingredients (Makes 3 servings)

• 1 & 1/2 tbsp Healthy Mummy Smoothie Mix Chocolate (18.8 grams)
• 2 tbsp plain wholemeal flour (20 grams)
• 1/2 tsp baking powder (1.3 grams)
• 1 free-range egg (50 grams)
• 1 & 1/2 tbsp pre-prepared espresso (30 mls)
• cooking oil spray
• 1 tsp honey (5 mls)
• 1/4 cup reduced-fat Greek natural yogurt (60 grams)
• 1 small banana, sliced (90 grams)

Method

1. Combine Smoothie powder, flour, baking powder, egg and espresso together. Add a little water to form a smooth batter.
2. Heat a frypan over medium-high heat and lightly spray with cooking oil. Add tablespoons of the batter to the pan to make 2 mini pancakes per serve, approximately 6 pancakes in total. Cook for 1-2 minutes or until bubbles start to form on the surface. Then flip to the other side and cook for another minute or until golden.
3. Combine honey with yogurt. Serve 2 pancakes per serve topped with some banana slices and a dollop of honey yogurt.

155 calories per serve

There you have it! Five flipping good pancake recipes from the family friendly 28 Day Weight Loss Challenge! Which one will you try first?!

Are you ready to kick-start your weight loss?

Want to shift your baby weight but feel like you have NO TIME in your day to exercise and eat healthily? That’s where the Healthy Mummy’s 28 Day Weight Loss Challenge can help.

Our Challenge entails:

• 28 days of at home exercise routines (no gym needed) – with video instruction
• Customisable and breastfeeding friendly meal plans
• Time-efficient exercises for busy mums – under 30 mins
• Challenge combines Pilates exercises with interval and circuit training (HIIT)
• Suitable for basic to advanced fitness levels.
• Home to thousands of EASY-TO-MAKE recipes.

To find out more about joining the 28 Day Weight Loss Challenge for £1 click here.

PLUS – connect with THOUSANDS of other mums on the 28 Day Weight Loss Challenge by joining our free support community here.