Frying pans at the ready! We’ve searched high and low for the tastiest sweet and savoury pancake recipes brought to you by your favourite supermarkets. Here’s 6 tried and tested recipes here at KidStart.
Sweet Pancakes
1. Coconut pancakes with cherry lime compote
Adding some coconut flour to a gluten-free pancake batter adds fibre, protein and a naturally sweet, coconutty flavour that goes so well with cherries and zingy lime.
Ingredients
- 50g Groovy Food Organic Coconut Flour
- 50g gluten free plain white flour
- 1 tsp caster sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 Essential White Eggs
- 200ml Tilda Organic Classic Rice Milk
- 1 tsp lime juice (from the lime, below)
- Approx 4 tsp vegetable oil, for frying
For the cherries & to serve
- 400g frozen Essential Dark Sweet Cherries
- 25g caster sugar
- 1 unwaxed lime, zest and remaining juice
- 4 tbsp Rachel’s Organic Greek Style Coconut Yogurt, to serve
Method
- In a large bowl, combine the dry ingredients with a pinch of salt, then whisk to mix. Add the eggs and 100ml rice milk and whisk until smooth. Gradually whisk in the remaining rice milk and 1 tsp lime juice.
- Line a cooling rack with kitchen paper. Heat 2 tsp oil in a large nonstick frying pan and, using a dessert spoon, add 4 generously heaped and well-spaced spoons of batter. Keep the heat low, and cover with a lid. Cook for 3 minutes, until puffed and dry at the edges. Flip and cook for 30-60 seconds more. Move to the cooling rack. Add 1 tsp oil, cook the next batch, and repeat to make 12 pancakes.
- Meanwhile, put the cherries into a frying pan or large saucepan with the sugar and lime juice. Simmer rapidly for 8-10 minutes until the cherries are soft but just holding their shape. Drain in a sieve over a jug. Return the juice to the pan, bubble for 2 minutes until syrupy, then return the cherries with most of the lime zest. Remove from the heat.
- Reheat the pancakes, if needed. Serve 3 pancakes per plate, with the warm cherries spooned over, plenty of coconut yogurt, and the remaining lime zest sprinkled over.
Shop with Waitrose to earn up to £1.60 back for your kids
2. Banana & Chia Seed Breakfast Pancakes
An excellent way to start your day, tuck into these banana and chia seed pancakes, ready in a matter of minutes.
Ingredients
- 1½ Large Overripe Banana, mashed and half banana sliced for topping
- 1 Medium Egg
- 1 tsp Baking Powder
- 3 tbsps Maple Syrup, (1 tablespoon for topping)
- ½ tsp Ground Cinnamon
- 1 tbsp Chia Seeds, 3 tablespoons water leave for 30 minutes in a separate bowl to swell
- 200ml Oat Milk
- 180g Oat Flour, or make your own by blending oats in a blender
- 80g Kefir Yogurt
- 60g Blueberries
- 1 tbsp Lemon Juice
Method
- Blend 180g of oats in a blender until they resemble flour.
- Soak 1 tablespoon chia seeds, 3 tablespoons water leave for 30 minutes in a separate bowl to swell.
- Blend together 1 large over ripe banana – mashed, 1 Medium Egg, 1 teaspoon – baking powder, 2 tablespoons – Maple syrup, ½ teaspoon Ground Cinnamon, 200ml Oat milk and the blended oats to make a batter.
- When the Chia seeds have soaked add to the batter.
- Cook in approximately 1/4 cup scoops over a medium heat in a lightly oiled non-stick pan.
- Flip when bubbles appear in the middle of each pancake.
- Cook for another 3-5 minutes on the other side.
- Layer the Pancakes with the toppings and Kefir Yogurt.
Shop with Morrisons Groceries to earn up to £3 back for your kids
3. Red velvet pancakes
Make this pretty pudding and eat to your heart’s content!
Ingredients
- 100ml soured cream
- 1 large egg (beaten)
- 1tsp pure vanilla extract
- 140g self raising flour
- 1/2tbsp cocoa powder
- 25g caster sugar
- 30g butter (melted)
- Strawberries
- Melted plain chocolate
- Cocoa powder
- 1tbsp milk
- 1tsp baking powder
- 125ml buttermilk
- Red food colouring
Method
- Beat together the soured cream, milk, egg, buttermilk and vanilla. In another bowl stir together the flour, cocoa, baking powder and caster sugar.
- Preheat the oven to 200C/180C Fan/Gas. Line a 30cm x 20cm baking tin with baking paper.
- Stir the milk mixture into the flour mixture and beat together until smooth. Stir in the melted butter, then add food colouring, stirring, until you get a deep-red batter.
- Pour the batter into the lined tin and cook in the oven for 15 mins.
- To serve, cut heart shapes out of the baked pancake using a small cookie cutter. Divide between 4 plates and serve with the berries, melted chocolate and a dusting of icing sugar.
Shop with Asda to earn up to £3 back for your kids
Savoury Pancakes
4. Farinata chickpea pancake canapés
Farinata are Italian savoury pancakes made with chickpea flour, parmesan and fresh rosemary. Naturally gluten-free and ready in 25 minutes, this moreish pancake recipe is the perfect Saturday-night cocktail snack to share with friends. Swap Italian hard cheese for parmesan to make it vegetarian
Ingredients
- 150g chickpea flour
- 4 tbsp olive oil
- 3 sprigs rosemary, leaves picked
- 6 tbsp finely grated parmesan
Method
- Put the chickpea flour and 2 tbsp olive oil in a bowl. Roughly chopped half the rosemary leaves and add to the bowl, along with 2 tbsp parmesan. Add 300ml cold water and whisk until you have a smooth, thin batter. Set aside and leave to rest for 20 minutes.
- Preheat the oven to 240°C/fan 220°C/gas mark 9. Heat 1 tbsp oil in a 20cm skillet pan until it’s smoking hot. Pour in half the batter and leave on the hob for 1 minute, until it starts to bubble like a pancake. Sprinkle over 2 tbsp parmesan and half the remaining rosemary. Transfer to the oven and bake for 10 minutes, until the farinata is golden and cooked and the edges are crispy. Transfer to a plate and keep warm. Repeat with the remaining batter. Cut each farinata into 8 triangles to serve.
Shop with Sainsbury’s to earn up to 4.5% back for your kids
5. Green Pancakes with Garlicky Yoghurt and Fried Eggs
This healthy, protein-rich Green Pancakes with Garlicky Yoghurt and Fried Eggs was created by MasterChef winner and gastroenterologist Dr Saliha Mahmood Ahmed.
Ingredients
- 250g cottage cheese
- 100g chickpea (gram) flour
- 6 large eggs
- 100g baby spinach leaves
- 20g coriander, plus extra leaves to finis
- 20g flat-leaf parsley
- 10g chives
- 75ml semi-skimmed milk
- 1 tsp baking powder
- 1 tbsp nutritional yeast
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 3 tbsp vegetable oil, for brushing and frying the eggs
- 2 garlic cloves, crushed or grated
- 450g skyr 0% fat natural yoghurt
- 2 tsp chilli flakes(optional)
Method
- Combine the cottage cheese, chickpea flour, 2 of the eggs, the baby spinach, coriander, parsley, chives, milk, baking powder, nutritional yeast, chilli powder and cumin seeds in a blender and blitz to a green purée.
- Heat a large non-stick frying pan over a medium-low heat; brush with a little oil. Fry the pancakes in batches of 2-3, aiming for roughly 10 cm circles as you pour in the batter. Cook until bubbles appear on the surface, then flip and cook for 1-2 mins more. Transfer to a plate as you go, covering loosely with foil to keep warm, until all the batter is used up.
- Meanwhile, fry the remaining 4 eggs in a little oil in a separate pan. Stir the garlic into the yoghurt until well combined.
- Divide the pancakes between plates and top with the yoghurt, a fried egg, coriander leaves and some chilli flakes, if liked. Keep leftover pancakes chilled for 2-3 days.
Shop with Ocado to earn up to 2% back for your kids
6. Spanakopita-inspired pancakes recipe
Inspired by the classic Greek dish, this delicious savoury spin on traditional pancakes is an exciting new way to fill you pancakes with Mediterranean flavour. Whip up a batch of pancakes and load them with this gorgeously creamy spinach, ricotta and pine nut mixture.
Ingredients
- 1 x 240g bag baby spinach
- 200g ricotta
- 100g feta, crumbled
- 50g pine nuts, toasted
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- 1 sprig thyme, leaves removed and chopped, plus extra to garnish
Method
- Firstly, prepare a batch of pancakes.
- Put the spinach in a colander over the sink and pour over enough boiling water to wilt the leaves. Leave to cool slightly, then squeeze out the excess water. Transfer to a bowl and mix with the ricotta, feta and pine nuts.
- Heat the oil in a pan over a low heat and add the onion, garlic and thyme leaves. Cook for 5-10 mins, or until softened, then add the spinach and ricotta mixture. Heat through for 1 minute, and then season to taste. Remove from the heat.
- To serve, divide the filling between 4 pancakes and carefully roll them up.
Shop with Tesco to earn up to 5% back for your kids
Don’t forget to pick up all your pancake day essentials and shop through KidStart to earn up to 5% back for your kids. See all Food, Grocery & Drink retailers here.