Easy as pie Pancake Day recipes

It’s PANCAKE DAY! One of our absolute favourite days, up there with Christmas, Tynwald and OF COURSE, Chips, Cheese & Gravy Day.

We hooked up with our old pal @BabyToddlerFoods to bring you a few of her favourite recipes for pancake day. Enjoy!

Gluten & Dairy Free Pancakes

Ingredients:

150g gluten free plain flour
150ml almond milk (or any plant based milk)
1 small banana
1 tsp baking powder
1 tbsp sugar strands
Sweet Freedom fruit syrup
Coconut oil for frying

Method:

Chuck the banana, flour, baking powder and milk in a food processor (or mash banana and mix by hand) then hand stir in the sugar strands
Heat tsp coconut oil in a pan on high
Place 4 soup spoon full portions in the pan (separately to make 4 pancakes)
On the upside, sprinkle in a few more sugar strands
Flip when bubbling at the edges and cook till both sides are golden brown
Stack ’em high and drizzle on some syrup and some more sugar strands (Obv you decide how many sugar strands you’re willing to consume/feed your kids!)

Banana, Spinach & Blueberry Drop Scones

Don’t let the spinach put you off these delicious pancakes. They’re naturally sweetened by the banana – perfect for younger palettes! You can always add an extra drizzle of local Manx honey if you want something a little more sweet (Remember though – NO HONEY FOR THOSE UNDER 12 MONTHS ❌🐝)

Ingredients:

1 ripe banana (spotty is best)
1 egg (I used Gellings Eggs)
150ml full fat milk from the IOM Creamery
125g self raising flour from the Laxey Mills
1 handful of blueberries
1 TBSP frozen spinach pieces

Method:

Chuck banana, milk, egg and flour into a food processor (or mash banana and mix by hand)
Stir the blueberries and spinach into the mix
Put a frying pan on a med/high heat with a tsp of oil (I use coconut) and then place 3 soup spoon full measures of mix into the pan, flipping when browning on the edges .
Serve with more fruit or fresh yoghurt

Vegan & Gluten Free Crepes

Ingredients:

1 ripe banana
100g gluten free plain flour
300ml plant milk

Method:

Chuck it all in a food processor
Fry in some coconut oil, flip and brown second side
Fold into four and place on plate
Repeat method to make a pile
Top with fresh berries or lemon juice and a sprinkle of sugar for a real traditional treat

American Style Chocolate Chip Pancakes

Made with mostly Manx ingredients, and can be adapted to be refined sugar free if you leave out the choc chips (but who’d want to?!)

Ingredients:

125g Laxey Flour Self-Raising Flour
150ml Isle of Man Creamery milk
1 Gellings Eggs Egg
1 tbsp choc chips
Coconut oil for frying

Method:

Heat a tsp of oil in a pan on a med/high heat
Mix all remaining ingredients in a bowl and add a soup spoon full drop to the pan (I do 4 at a time)
Repeat until all batter is used, ensuring you re-oil the pan each time

The Fruity Show-Stoppers

Ingredients:
2 large eggs
120 ml coconut milk
1 teaspoon vanilla extract
2 tablespoon honey
70g coconut flour
1/2 tsp banking powder
1/2 teaspoon cinnamon
Handful of frozen cherries

Method:

In a pan throw in the cherries and 1 tablespoon of honey (no honey for under 12 months)
Bring to the boil, then simmer until the cherries have broken down a little and the sauce begins to thicken
In a food processor add the eggs, milk, vanilla and remaining honey
Whizz mix until frothy
Mix the flour, baking powder and cinnamon in a bowl and then add to the milk mix
Heat a pan to a medium head, and melt some coconut oil
Add 3 seperate spoon full’s of your pancake mix to the pan and flip when golden brown
Stack ’em high and serve with the cherry drizzle