Pancakes make a delicious breakfast option, but what if I told you that you could use them for lunch and dinner too!? This recipe and cooking method provides the perfect solution to healthy lunch box snacks and ‘on the go’ snacks for your busy day. Check out the list of ideas below and prepare to be pancaked!
This Pancake Recipe
The recipe is super simple and I have used a cup as measurement so you don’t need to go fiddling with weighing scales and ending up with a mess of flour everywhere. A cup of flour generally equates to between 150-160g of flour depending on how strict you are with your scooping.
Another point to be aware of is that if you wish to use your little pancakes in a savoury dish, its probably best not to use vanilla essence in your batter! But if you are limiting yourself to using them as a delicious treat throughout the day or something tasty in the kids lunchboxes, then add the vanilla!
This really couldn’t be simpler. Generally, I put everything into the nutri bullet but it is as easy to mix them in a bowl. Start with the liquid part of the recipe so that the flour doesn’t stick to the bowl. Whisk the egg with the milk then sieve in the flour and baking soda mix. Add whatever else you like at the end. This recipe also works really well with cacao, milled linseed, fresh fruit (blueberries etc) but it really just depends on what you are looking to eat the pancakes with. You could add some toasted cumin seeds if you wanted to use it with curry!
Once the mix is made, allow it to stand for 10-15 minutes in the fridge. I promise you that this makes for better pancakes. Use a soup spoon or a deep tablespoon to spoon out your portion. I usually get 4 small pancakes into a normal sized frying pan. Cook until slightly browned on both sides. I love to use a little butter in the pan for each batch as the flavour is just delicious.
Lunchtime And Snacks With Pancakes
The possibilities are endless truthfully – but anywhere you use bread, you can use these little circles of heaven. You can also use wholemeal flour if you wish or spelt flour although you may need a little extra milk – make your mix and observe the texture as you go.
I love to use my pancakes as a base instead of toast. They can easily be popped into the toaster to heat and crisp them up. Then I smother them in egg, ham and whatever other toppings I can find in the fridge.
They are a great alternative to bread in a sandwich. I have nothing against bread (me and bread go way back – we have a very healthy, loving relationship), but sometimes, it is nice to have an alternative lined up.
For this option, I used my delicious Homemade Satay Dip, I added spring onions, thinly sliced peppers and some of yesterdays roast chicken. This meal was an absolute treat and a half and really makes you feel satisfied.
A little honey and mustard dressing goes a long way when it comes to this little treat. The fennel and carrot give a devine crunch whilst the sweetness of the honey compliments the flavour of the pancake. It’s like a slice of cake, but its a sandwich!
Other Ideas For All Day Pancakes
I have enjoyed these refried with a little cumin sprinkled on top – I used them then to scoop lentil dahl or curry and they stayed together perfectly. I have also had them with a dollop of nut butter or toasted with butter as a night time snack. The kids take them in lunch boxes and eat them plain or dipped in hummus. Either way, all 32 are usually gone by Wednesday (cooked on Monday).
Give them a go and do let me know if you invent another use for these little bites of yum!
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