Learn how to make your pancakes guilt-free with this 5-a-day pancake recipe. A portion of these tasty pancakes count towards your five a day which makes them the ideal healthier option on Pancake Day.
Our mummy blogger Anneliese says: “Pancake Day is upon us once again and it offers up lots of opportunities to try different flavours, toppings and fillings. Thankfully, there’s no reason why pancakes can’t be included in a healthy diet and this fruity pancake stack is no exception. The banana, blueberries, raspberries, blackberries and raspberries pack a nutritional power punch! Make yourself this pancake stack and tick off all of your 5-a-day in one go!”
- 135g self-raising flour
- 25g caster sugar
- pinch of salt
- 130ml milk
- 1 large egg, lightly beaten
- 25g butter, melted and cooled
- 1 small banana (1 of your 5-a-day)
- 4 tbsp blueberries, approximately 80g (1 of your 5-a-day)
- 80g strawberries (1 of your 5-a-day)
- 80g raspberries (1 of your 5-a-day)
- 80g blackberries (1 of your 5-a-day)
- 25g icing sugar
To make the pancakes, place the flour, caster sugar and salt into a mixing bowl. Stir all of your dry ingredients together then make a well in the centre of the mixture.
Measure the milk into a measuring jug then pour in the beaten egg and melted butter. Give it a little mix with a fork to combine. Slowly pour the wet ingredients from the measuring jug into the well in the centre of the mixing bowl.
Use a fork or whisk to beat all of the ingredients together, until you have a smooth, thick batter. Leave the batter to rest while you turn your attention to the banana. Mash the banana until it’s a purée consistency and then stir into the pancake batter.
If you want to avoid burst blueberries, which may discolour your pancakes, don’t mix them into the batter. Instead, add them while the pancakes cook. However, if you are not fussed, go ahead and add them straight into the batter now!
Heat a little knob of butter in a frying pan. When the pan is nice and hot, use a spoon or ladle to add a small amount of pancake batter to the pan. If you are using a large frying pan, don’t be afraid to cook more than one pancake at a time. This batter is quite thick so it will not spread far.
If you have chosen to add your blueberries while the batter is cooking, do so now, before the batter starts to cook and set. Once the top of the pancake starts to bubble, it’s time to flip it over to cook the other side for another minute or two.
Place the cooked pancake onto a serving plate and carry on building your pancake stack! You should be able to make 6 pancakes from the mixture.
To make the mixed berry compote: Simply wash your fruit and slice up any large strawberries. Place the fruit into a saucepan and put over a low heat. Once the juice starts to flow and the berries soften, add the icing sugar and continue to heat until the icing sugar has melted. Your compote will be ready in just 3 to 4 minutes. Decoratively arrange your berry compote on top of your pancake stack, letting the fruit juices flow over the sides of the pancakes. If you are not keen on the seeds in the juice, then pour it through a sieve first.
Enjoy whilst still warm with indulgent double cream or ice cream, if you dare!