Are you getting ready to whip up some pancakes this evening? In case it passed you by, today is Shrove Tuesday, often referred to as Pancake Day.
Shrove Tuesday is the traditional feast day before the start of Lent on Ash Wednesday, marking the 40 days leading up to Easter, traditionally a time of fasting. Pancakes became a popular symbol of Shrove Tuesday as many people made them to use up eggs and fats in their larder.
Pancakes from the U.K. are traditionally very thin – more like a crepe – and are served with lemon and a sprinkling of lemon. But this Shrove Tuesday we are embracing our near neighbours and filling our bellies with these plump, American-style pancakes!
This pancake recipe is one of our favourites and comes courtesy of Andrea Hill, holistic nutritionist. PS, we’ll have lots more yummy recipes just like this one in the inaugural issue of Bounce magazine, coming to newsstands very soon!
This recipe uses a combination of oat flour, almond flour, and coconut flour, which won’t leave you feeling stuffed or bloated. Instead of syrup, try a little almond or sunflower seed butter spread, and serve with a handful of your favourite fresh fruits.
½ cup oat flour
2 rounded tablespoons almond flour
1 rounded tablespoon coconut flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsweetened coconut or almond milk, or regular organic milk if you prefer
2 tablespoons melted unsalted butter, coconut oil, or avocado oil
1 teaspoon pure vanilla extract
Unsalted butter, coconut oil, or avocado oil (for the skillet)
In a medium-sized mixing bowl combine all the ingredients with a whisk. If the batter is too thin, add an extra tablespoon of coconut flour.
Heat a non-stick skillet or a large stainless-steel pan over medium-heat and add a little butter or oil. Pour approximately a ¼ cup of the batter into the skillet.
Cook until the surface of the pancakes starts to bubble, about 1-2 minutes. Then, flip carefully and cook until brown on the underside, about 1-2 minutes.
Transfer to a baking sheet or platter and cover loosely with aluminium foil. Pop into a heated oven to keep the pancakes warm until all are cooked.
Serve with your favourite toppings.