healthy pancake

A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal.

Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt.

Korean kimchi pancake

70 grams/2½oz plain flour

tbsp cornflour

½ tsp baking powder

sea salt

tbsp vegetable oil, plus extra for frying

grams/5½oz

spring onion, trimmed and roughly chopped

½ tbsp soy sauce

½ tsp rice wine vinegar

½ tsp toasted sesame oil

pinch gochugaru, or other red chilli flakes

Each serving provides 224 kcal, 18g protein, 18g carbohydrate (of which 7g sugars), 7g fat (of which 3g saturates), 4g fibre and 1.2g salt.


This is a great way of making crêpes without having to weigh everything out each time. 

Using a permanent marker, simply mark up the outside of a large, clean jam jar with the levels first time round, then next time, fill, shake and go! These are equally good topped with fruit and a little grated dark chocolate for breakfast or dessert. 

Wholemeal savoury pancakes

150 grams/5½oz wholemeal plain flour

375 milliliters/13fl oz semi-skimmed milk

tbsp rapeseed oil

salt

150 grams/5½oz light mature Cheddar, grated

400 grams/14 ounces courgette, finely grated

400 grams/14 ounces15 grams/½oz lean wafer thin ham, shredded

Try these sugar-free savoury pancakes for a healthy supper or as an alternative to traditional Pancake Day crêpes.

This meal provides 490 kcal, 13g protein, 35g carbohydrate (of which 13g sugars), 33g fat (of which 20g saturates), 4g fibre and 2.5g salt per portion.

Apple, rocket and feta buckwheat galettes

grams/3½oz buckwheat flour

free-range egg

butter, melted

ghee

olive oil

salt and black pepper

tbsp butter

red onions, thinly sliced

green apples, peeled, cored, chopped into 3cm/1¼in chunks

sea salt flakes

black pepper,

lemon juice

rocket,

feta

These gluten-free oat pancakes are perfect sweet or savoury. 

Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour. 

Oat pancakes with raspberries and honey

150 grams/5½oz clear honey

150 grams/5½oz frozen (or fresh) raspberries

grams/3½oz porridge oats (not instant, use gluten-free oats if required)

tsp baking powder

cinnamon

milliliters/3½fl oz oat milk,

vanilla paste

sunflower oil

Think of these rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I’ve made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavour.
The lack of flour means that they are gluten-free, but because of cross-contamination where oats are made, you should look for porridge oats that say they are gluten-free on the packet, if this is crucial.

Top 4 healthy pancake recipes from across the web

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Korean kimchi pancake

Wholemeal savoury pancakes

Apple, rocket and feta buckwheat ga...

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Top 4 healthy pancake recipes from across the web

The most viewed healthy pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean kimchi pancake

Wholemeal savoury pancakes

Apple, rocket and feta buckwheat ga...

Oat pancakes with raspberries and h...

The most viewed healthy pancake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine