On the flipside: three recipes for Pancake Day

If you fancy something other than a bog-standard sugar and lemon topping this Pancake Day, look no further. We’ve teamed up with nut butter brand Meridian and dairy alternative hero Provamel to bring you three tasty, healthy and slightly different recipes for Shrove Tuesday.

Chocolate and banana pancakes
Serves 4

1 large banana
2 eggs
Pinch of baking powder
1 tbsp Meridian Cocoa & Hazelnut Butter (plus extra to serve)

1 Mash the banana into a purée. Beat the eggs, then stir them into the mashed banana, along with a pinch of baking powder.

2 Heat a non-stick pan and use ¼ of the mixture to make each pancake. Spoon into circles or use a heart-shaped mould. Add several drizzles of Meridian Cocoa & Hazelnut Butter to the pancake once it’s in the pan, then swirl with the tip of a knife before the mixture sets.

3 Cook for 2-3 mins on each side, on a medium-low heat, then serve immediately with berries and extra nut butter, if desired.

For more recipe ideas, visit meridianfoods.co.uk

 

Oven-baked almond pancakes
Serves 4

3 dried figs
30g plant-based margarine
300ml Provamel Almond Unsweetened Drink
200g wheat flour
1 tbsp soya flour
50g ground almonds
1 tsp baking powder
200g Provamel Soya Almond Yogurt Alternative
1tsp ground vanilla
Pinch of cinnamon
¼ tsp ground cardamom
200g raspberries, strawberries or mixed berries

1 Preheat the oven to 200°C. Heat an ovenproof pan in the oven.

2 Purée the figs and plant-based margarine with the almond drink. Add the flour, soya flour, ground almonds and baking powder to make a dough. Stir well.

3 Remove the baking pan from the oven, add the margarine mix, then give the pan a quick shake so it melts and spreads.

4 Pour in the dough mixture, then bake for around 10 mins on the middle rack.

5 Mix the soya-almond yoghurt alternative with the vanilla, cinnamon and cardamom to make a cream.

6 Before serving, heat the pancakes in the pan, then garnish with the berries and cream.

 

Orange crêpes
Serves 3

125g plain flour
2 tbsp soya flour
Pinch ground turmeric
¼ tsp salt
400ml Provamel Soya Unsweetened Drink
2 tbsp sunflower or rapeseed oil
2 oranges
75ml agave syrup
Juice of half a lemon
Additional oil for frying

1 Whisk together the flours, turmeric, salt and soya drink, until a smooth batter is formed. Stir in the oil.

2 Use the mixture to prepare thin crêpes in a hot, lightly oiled, frying pan. Keep them warm in the oven.

3 Peel the oranges and segments, then remove the membrane. Cut into chunks.

4 In a small pan, bring the agave syrup and lemon juice to the boil. Remove from heat, then add the orange chunks.

5 To serve: place a crêpe on a plate, add a couple of spoonfuls of the orange sauce in the middle, then fold over the crêpe. Serve warm.

Tip: the batter and the orange sauce can be pre-prepared the day before, then re-heated before serving. 

Visit provamel.com/uk for more recipe ideas

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