21 March 2015
Hip Hip Hooray it’s Pancake Day!
It’s our one sleep countdown until Pancake Day a.k.a Shrove Tuesday, one of our favourite days of the year, not including Christmas. It’s an excuse to eat a ridiculous amount of nutella, or lemon and sugar and have pancakes for breakfast, lunch and dinner, why wouldn’t you love it.
Fact #1 DID YOU KNOW… 349 flips in 2 minutes is the world record with a pancake!
Fact #2 DID YOU KNOW… The largest stack of pancakes was made up of 60 huge pancakes and measured an 76cm tall (nearly a metre) which broke the Guinness World Record in 2012.
Cesca’s Favourite, Healthy, Sweet Pancake Day Recipe
Here is my recipe for my favourite ‘healthified’ post-run protein pancakes for all those training for 10ks, half marathons and marathons among us. They are far easier to make than any other normal pancake.
x4 egg whites
½ scoop protein powder (or substitute with ¼ cup oat flour)
1/2 cup pumpkin purée, mashed banana or apple puree
1 tsp cinnamon and 1 tsp stevia (sweetener and sugar substitute) – or 1 tsp vanilla essence
Optional yet delicious extras to add to the mix: Blueberries, dark chocolate chips or a tbsp. nut butter (peanut, almond, cashew or whatever takes your fancy).
Mix and the ingredients above together and let it chill in the fridge for as long as possible, preferably overnight, then spray a hot pan with cooking oil or coconut oil and fry in batches by dropping small amounts of batter on one by one into a non-stick pan (keep the drops small to make them easier to flip with a spatula). Keep the cooked pancakes warm in a pre-heated oven.
Serve with fresh berries and Greek yogurt!
Here’s a batch I made recently from pumpkin puree and topped with Greek yogurt, blueberries and melted almond butter:
Kate’s Naughty, Savoury Pancake Day Recipe
Here’s my pancake filling recipe for 4 people, with a combination of lots of cheese and a few of my other favourite ingredients, mix and match as you please.
240g bag of spinach
100g goat’s cheese
50g pine nuts
Healthy dollop of caramelised onion (can buy in a jar, but if you’re feeling adventurous you can make your own with onion, sugar and balsamic vinegar, see here)
2 cloves of garlic
Optional extras to add: More cheese, maybe feta for a ‘spanakopita’ feel, tomatoes, peppadew peppers or maybe some pesto.
Make the pancakes as you fancy, typically eggs, milk and flour, (see BBC recipe here) then pour boiling water over spinach in a colander to wilt, leave to cool off and then drain water. Put into a bowl and mix well with ricotta, goat’s cheese, caramelised onion and pine nuts. Then pop a splash of oil into a pan on low heat and add in garlic and onion, cook until soft then add in the spinach mixture and finito. Add into pancakes and enjoy!
This is a picture from the Tesco magazine this month, where I got the inspiration for my recipe.
Written by Cesca Heartfield, Events Executive and Kate Trueman, Marketing Co-ordinator