As pancake, Tuesday is approaching you may see recipes for “healthy pancakes” or protein pancakes everywhere you look online. People may think that you can only eat a pancake if it is “healthy”, however you shouldn’t have to earn or justify eating them. If they are “healthier” does that mean you can eat as many as you want until you are satisfied? Restricting yourself to only “healthy” foods can create bad relationships with food. Many of these “healthy” alternatives are higher in calories (not helpful if you are trying to lose weight) and also more costly, due to all their added ingredients (protein powders, almond flour). You can still enjoy traditional pancakes with the family and don’t feel guilty.
- Normal pancakes are a good source of nutrition:
- Due to milk and eggs, pancakes are already a source of protein without adding any unnecessary protein powders.
- They contain iron, calcium and B vitamins from white flour
- They are also a source of healthy fats, vitamin A and D
Ingredients: (as per Odlums recipe)
- 125g/4oz Cream Plain Flour
- Pinch of Salt
- 1 Egg
- 300ml/½pt Milk
- Oil for frying
- Sieve flour and salt into a bowl.
- Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
- Pour batter into a jug and allow to stand for about 30 minutes.
- Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
- Fry until golden brown. Turn and fry the other side until brown also.
- Stack pancakes on a large plate, as they are cooked.
- Serve with fruit & yoghurt.
Written by Ciara Gerathy, BSc Public health nutrition