Shrove Tuesday, otherwise known as Pancake Day, this year falls on 16th February, and across the country many families will be spending their evening whisking up a storm in the kitchen and flipping those frying pans.
This popular excuse to indulge has seen pancake recipes grow in abundance over the years from the basic flour, eggs and milk batter to experimenting with crispy crepes, American-style ‘stack-em’ high fluffy pancakes and more recently, the more health conscious gluten and dairy free choices.
Not only have the batter recipes evolved but so have the choices in toppings. Classic lemon and sugar is still popular amongst many, however the ‘no-holding-back’ option seems to be the goal with an ‘anything goes’ mentality. Banana, whipped cream, ricotta, avocado or even maple soaked bacon, sweet meets savoury and the choices are endless.
In the spirit of this delicious celebration we have chosen our favourite pancake recipe for you to try, along with a selection of products chosen from our essential retailers to help make your Pancake Day a success. Get flippin’!
Holland & Barrett Chia seed, banana & blueberry pancake recipe
With a boost of natural sweetness from the banana and blueberries, this recipe makes two pancakes. Chia seeds are high in fibre and are a good source of essential nutrients like calcium, magnesium and zinc.
- 1 tbsp chia seeds*
- 1 chopped ripe banana
- 2 eggs
- 1 tbsp plain flour*
- ½ tsp ground cinnamon*
- 1 tbsp coconut oil*
- 35g blueberries
* Available at Holland & Barrett
Spoon the chia seeds into a food processor and blend until powdery.
Add the eggs, banana, flour and cinnamon and continue to blend until the pancake mixture is smooth.
Melt the coconut oil in a pan over a medium heat.
Pour half of the mixture into the pan and add half of the blueberries.
Cook for up to three minutes until the edges are dry and flip over to the other side for a further three minutes.
Your pancake will be golden brown when ready.
Repeat with the rest of the mixture.