by Jamie Oliver

Serves 4

Be pancake savvy this Shrove Tuesday, and eat up without the guilt. Oaty, fluffy and packed with all the good stuff -there’s no reason to shy away from the nutritional option this pancake day.



100 g oats
2 large free-range eggs
100 g cottage cheese
1 banana
1 pinch of baking powder
1 splash of almond milk
groundnut oil

4 tablespoons almond butter
2 teaspoons runny honey
4 tablespoons fat-free Greek yoghurt
4 fresh figs
1 pear
1 apple
1 handful of pomegranate seeds


Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Prepare all your toppings in small bowls, slicing the figs.

Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.

Heat a frying pan over a medium heat, brush with oil, then pour out any excess. Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.

Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.

Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.

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by Deliciously Ella

Makes 25 small pancakes



2 ripe bananas (270g)
4 slices of mango (180g)
1 cup of blueberries (150g)
1 and a 1/2 cups of oats (240g)
3 tablespoons of nut butter (I used cashew butter)
coconut oil, for greasing the pan
2 cups of water
a pinch of salt


Simply peel the bananas, then place the bananas, mango, oats, nut butter, water and salt into a food processor and whizz for a minute of so until the mix is nice and smooth.

Then transfer the mix into a bowl and stir in the blueberries, if you’re using them. Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid.

While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil.

Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

It’s really important that you don’t flip the pancakes too early though – wait until the top side no longer looks like the runny mix in the bowl, but it’s starting to look firm and cooked, at which point flip it over.

These pancakes are really small so even in a small pan you can get three or four going at the same time.

Then serve and enjoy!

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by Wellness Mama

Serves 2



2 eggs
¼ cup pumpkin puree
⅛ tsp cinnamon
Coconut oil for the pan
Raw butter, raw honey, maple syrup, or fruit butter for serving


Warm a cast iron pan over medium high heat.

Whisk together the eggs, pumpkin puree, and cinnamon.

Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.

Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.

Cook until golden on the bottom and slightly opaque in the center and around the edges.

Flip, brown on the other side, and serve.

Makes about 8 small pancakes, for 1 large serving or 2 medium servings.

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by Gatherings – Flora Shedden

Serves 4

A perfect Pancake Day recipe. The cherries can be replaced with other stoned fruits – plums and greengages being excellent alternatives.



For the crêpes
2 eggs
250g (9oz) plain flour
500ml (18fl oz) milk
sunflower oil

For the roasted cherries
200g (7oz) cherries (Rainier variety, if you can get them), halved and stoned
2 tablespoons clear honey
2 tablespoons brandy (optional)
1 teaspoon vanilla bean paste
knob of butter

To serve
lemon, for squeezing
caster sugar


For the crêpes, whisk the eggs, flour and milk together until smooth. You can use a food processor or a stick blender for this if you would like. Rest the batter in the refrigerator for at least 15 minutes (you can keep it in there overnight if you wish).

Preheat the oven to 200°C (400°F), Gas Mark 6.

Arrange the halved cherries on a roasting tray with the cut sides facing up. Drizzle with the honey, brandy (if using) and vanilla bean paste, then dot small flecks of the butter around the dish. Roast for 10–15 minutes or until the fruit begins to colour a little.

Meanwhile, heat a shallow nonstick frying pan over a medium heat. Use a piece of kitchen paper to wipe a little oil across the surface of the pan. Pour a small ladleful of batter into the pan and swill it around so that it coats the entire base of the pan. Cook for about 2 minutes until the mixture starts to set and bubbles appear, then flip, using a fish slice or palette knife to help you loosen the crêpe.

Cook for a further 1–2 minutes on the other side until pale golden, then fold the crêpe into a quarter and set aside – put it on a plate, covered with a clean tea towel, to help keep it warm while you make the others. Repeat the process with the remaining batter.

Serve the crêpes with the roasted cherries, a small squeeze of lemon juice and a sprinkling of caster sugar. (Alternatively, crème fraîche makes a very nice accompaniment.)

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