Shrove Tuesday is once again upon us so Guest Chef from Compass Group/Eurest UK gives us his favourite healthy pancake recipe. Try it out and post your photos on Twitter #HWatWork
Healthy Buckwheat, Banana and Cinnamon Pancakes
You can rustle up these tasty pancakes in no time at all and they just so happen to be gluten free, plant-based and sugar-free! An overripe banana works perfectly in this recipe, I think we all have one lurking at the bottom of the fruit bowl at home and it’s a shame to waste it. My personal favourite non-dairy milk is oat, however you can use any variety in this recipe and as for toppings anything goes…a dollop of peanut butter, a dairy-free yogurt, toasted nuts, fresh fruit, maple syrup or just a wedge of lemon! Serves 4.
150g buckwheat flour
1⁄2 tsp salt
250ml oat milk
1⁄2 banana (it needs to be ripe)
4 tsp honey or maple syrup
1 tsp cinnamon
1 tsp baking powder
Oil – to cook the pancakes
Garnish – handful of berries and a drizzle of honey
- Pop all the ingredients into a food processer (except the oil and topping!) and blend until the mixture is smooth
- Using a non-stick frying pan add a little oil and heat the pan
- Once hot, pour a little pancake mixture into the pan – about the palm of your hand sized!
- Once golden in colour flip the pancake over and cook the other side – it should be 2-3 minutes on each side
- Repeat until you have no mixture left and a big stack of pancakes
- Top with fresh berries and a drizzle of honey
Ryan will be running a cookery session as part of Health and Wellbeing at Work Week 15-19 March, demonstrating how food can be used as fuel to boost employee wellbeing and productivity levels. Register now for this fun and thought-provoking session as part of our Health Promotion programme, Thursday 18 March and don’t forget to post your pancake photos on Twitter #HWatWork
Our thanks to Professor Dame Carol Black DBE for the interview and The Meaning of Success published by Cambridge University Press 2014.