Healthy pancake recipes

13 February 2018 by
First published: 12 February 2018

These healthy pancake recipes are the perfect choice for Shrove Tuesday.

From vegan, gluten-free pancakes from one of our fave foodie sensations, Livia’s Kitchen, to protein-rich savoury offerings like this chicken tikka number, these healthy pancake recipes offer something for everyone.

Chicken tikka pancakes with mango chutney

Chicken tikka pancakes with mango chutney

Chicken tikka pancakes with mango chutney

Get adventurous this Shrove Tuesday by making these low-fat spiced pancakes.

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4


125g plain flour
1 medium Waitrose British Blacktail Free Range Egg
300ml semi-skimmed milk
1 green chilli, deseeded and finely chopped
1tsp ground cumin
2tbsp sunflower oil
2 x 300g packs Waitrose British Chicken Breast Chunks In A Spiced Tikka Marinade
4 salad onions, sliced
4tbsp Geeta’s Premium Mango Chutney
4tbsp low fat Greek yogurt


Sift the flour and a pinch of salt together into a bowl. Make a well in the centre and add the egg and half the milk. Whisk together well then stir in the rest of the milk to make a smooth batter. Stir in the chilli and cumin, and set aside for 30 minutes.

Reserve 1 tbsp of the oil, then heat a little of the remaining oil in an 18cm pancake pan or shallow frying pan and add a ladleful of the batter. Swirl it around the pan and cook for 1–2 minutes each side until golden. Transfer to a plate and keep warm. Repeat with the remaining mixture to make 8 pancakes, keeping them warm, separated with sheets of kitchen paper.

Heat the rest of the oil in a large, non-stick frying pan and cook the chicken for 10–12 minutes, turning occasionally, until cooked through with no pink meat. Divide the chicken between the pancakes, putting it on one quarter of the pancake, and top with the salad onions, mango chutney and yogurt. Fold up the pancakes to make parcels, and serve.

Recipe and image courtesy of


Livia's Kitchen Simple Pancakes with Blueberry Jam

Livia’s Kitchen Simple Pancakes with Blueberry Jam

Livia’s Kitchen Simple Pancakes with Blueberry Jam

‘There are so many different variations of healthy pancake recipes, and I love them all!’ explains Livia of Livia’s Kitchen. ‘But this time I thought I’d take it back to basics and share this really simple recipe.’

‘Traditional pancakes are made with flour, milk, eggs and a little sugar. Here, I’ve used oats and buckwheat flour, almond milk, a chia ‘egg’ and some maple syrup. I find it’s nice to add the warming spices of vanilla and cinnamon, too. The simplicity of these pancakes means you can add any toppings you like, but I absolutely love layering them with this blueberry jam.’

Preparation time: 15 minutes
Cooking time: 20 minutes


75g oats
75g buckwheat flour
2 chia ‘eggs’ (2 tbsp chia seeds + 4-6 tbsp water)
2tbsp maple syrup
200ml almond milk
1tsp vanilla powder
1tsp cinnamon
Coconut oil for cooking

Blueberry Jam:
200g blueberries (usually 1 packet)
3tbsp honey
2tbsp chia seeds


First make the chia ‘egg’ by adding 4-6 tablespoons of water to the chia seeds and leaving it to sit for 10 minutes.

Place the oats into a food processor and grind until they have broken down. You don’t want them to be a flour, and they should still have texture. Add them to a mixing bowl with the buckwheat flour, vanilla and cinnamon.

Add the wet ingredients, almond milk and maple syrup, before mixing in the chia ‘egg’ to form a thick batter.

Heat a frying pan with coconut oil and spoon in 2tbsp of the batter. When the pancake starts to bubble, which should take around 1-2 minutes, flip it over and fry for another 30 seconds to 1 minute. Repeat until all the batter has been used up.

To make the blueberry jam, put all the ingredients into a pan and place on a high heat. You might want to mash the blueberries slightly first. Wait until you have a dark, thick jam, then take off the heat to cool.

Layer the pancakes with the blueberry jam, and you’re ready to serve!

Recipe and image courtesy of Livia’s Kitchen

Korean prawn & salad onion pancakes

Korean prawn & salad onion pancakes

Korean prawn & salad onion pancakes

Healthy pancake recipes can be a dime a dozen but these show-stoppers really pack a punch!

Preparation time: 15 minutes
Cooking time: 6 minutes
Serves: 2


100g rice flour
¼tsp cayenne pepper
2 large Waitrose British Blacktail Free Range Eggs, beaten
1tbsp sunflower oil
1 bunch salad onions, trimmed, halved lengthways and cut into 3cm pieces
140g pack Waitrose Extra Large Tiger Prawns, sliced in half horizontally
3 essential Waitrose Seafood Sticks, shredded
1 green jalapeño pepper, deseeded and finely chopped
1tbsp sesame seeds, toasted

For the mayo
1tbsp Cooks’ Ingredients Gochujang Chilli Paste
80g fresh mayonnaise


Mix the rice flour with 100ml cold water in a bowl until smooth, add the cayenne and the beaten eggs, and season. Mix until smooth.

Heat a 23cm non-stick frying pan. Add the sunflower oil, over a medium heat. Pour in a layer of the pancake mix, top with the salad onions, then the prawns, seafood sticks and jalapeño pepper. Pour over the remaining batter mix and cook gently over a medium heat. Flip over after 3 minutes and continue to cook for 3 minutes on the other side until golden and crisp.

Stir the chilli paste through the mayonnaise. Serve the pancakes cut into pieces, sprinkled with the sesame seeds and a bowl of the spicy mayonnaise, a little cucumber salad and a cold beer.

Recipe and image courtesy of

Livia's Kitchen Gluten Free Chocolate Chip Pancakes

Livia’s Kitchen Gluten Free Chocolate Chip Pancakes

Livia’s Kitchen Gluten Free Chocolate Chip Pancake

This chocolate chip gluten free pancakes recipe is made using all natural ingredients and makes the most indulgent breakfast or dessert.

Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 6


140g almond butter
½ tsp vanilla powder
130g oat flour
350ml almond milk
8tbsp maple syrup
40g ground almonds
40g cacao powder
105g raw chocolate
Coconut oil for frying
Top with Biccy Boms, fruit and your favourite sauce


Add the almond butter, vanilla, oat flour, almond milk, maple syrup and ground almonds to a food processor and blitz until you have a smooth pancake batter.

Split the mixture into two, leaving half in the food processor. Add the cacao powder to this mixture and blitz again.

Heat a frying pan over a medium to high heat and then add the coconut oil.

Add enough mix to make your desired size pancake to the middle of the pan. Place a few pieces of chocolate on top of the mixture. When you can see bubbles on the surface of the pancake, use a spatula to flip it over and cook for another minute or two on the other side until golden.

Move the pancake to a plate and repeat until you have finished with both, the plain mixture and the chocolate mix.

We love these topped with a warm chocolate sauce, lots of berries and maybe a few biccy boms – yum!

Recipe and image courtesy of Livia’s Kitchen

Mango mojito pancakes

Mango mojito pancakes

Mango mojito pancakes

For this delicious dessert, seasonal mangoes from warmer climes are teamed with zesty lime and a hint of rum to give these traditional pancakes a tropical flavour.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4


2 Waitrose 1 Perfectly Ripe Mangoes, peeled, stoned and sliced
3tbsp golden rum or apple juice
2tbsp light brown muscovado sugar
Finely grated zest and juice of 1 lime
2 tbsp shredded fresh mint
120g natural coconut yogurt, to serve

For the pancakes
100g plain flour
1 medium British Blacktail Free Range Egg
300ml milk
A little sunflower oil, for greasing


Place the mango in a heatproof bowl. Gently heat the rum (or apple juice) and sugar in a pan, stirring until the sugar dissolves. Pour over the mango and set aside to cool. Add most of the lime zest, juice and mint to the cooled mango, then chill until ready to serve.

Place the flour and a pinch of salt in a bowl. Make a well in the centre and crack in the egg and a little of the milk. Whisk together, gradually incorporating the remaining milk to make a smooth batter.

Lightly grease a 20cm heavy-based non-stick frying pan. Add enough batter to thinly coat the pan’s base and cook over a medium heat for about 1 minute, or until golden brown. Flip over and cook the other side until golden brown.

Place on a warm plate and cover with greaseproof paper. Repeat to make 8 pancakes. Keep them warm by placing in the oven at 120°C, gas mark ½. Place 2 pancakes on each plate and top with the mango and the yogurt sprinkled with the remaining lime zest.

Recipe and image courtesy of

Pumpkin Pancakes with chilli fried Tenderstem

Pumpkin Pancakes with chilli fried Tenderstem

Pumpkin Pancakes with chilli fried Tenderstem®

Looking for an brunch to impress? Tenderstem teamed up with food blogger Thinly Spread who has created this irresistible pancake recipe, a warming and comforting dish which uses Somerset goat’s cheese from her local area.

For the pumpkin pancakes
150g roasted pumpkin
2 cloves garlic, peeled and crushed
Pinch of salt
1 egg
250ml milk
125g self raising flour
1tsp English mustard powder
½tsp dried sage
Olive oil for frying

For the goat’s cheese sauce
200g Somerset goat’s cheese
50-100ml milk

For the Tenderstem® topping
8 pieces of Tenderstem®
1 red chilli, chopped
2 cloves garlic, peeled and chopped
4 tbsp olive oil

For the pancakes

Combine all of the pancake ingredients (except the oil) in a blender or food processor. Blend together until you get a smooth batter

Heat the oil in a frying pan and pour ¼ cup of the batter in. Fry for a couple of minutes on each side until puffed up and browned on both sides

Place cooked pancakes in the oven on a low heat to keep them warm while you make the rest of the pancakes (this mixture makes 12 small pancakes)

For the cheese sauce

Heat 50ml of the milk gently in a saucepan

Chop the cheese and add it to the pan, heating it until the cheese melts. When the cheese has melted, strain the sauce through a fine sieve to remove the rind. Keep the sauce warm on a low heat, adding more milk if it is too thick

For the Tenderstem® topping

Steam the Tenderstem® for 5-8 minutes until tender. Drain.

Heat the oil in a large frying pan, then add the Tenderstem®, chilli and garlic and fry for two minutes.

To serve, stack three pancakes with a teaspoon of cheese sauce between each layer. Pour two teaspoons of cheese sauce over the pancakes and drizzle with chilli oil.

Ricotta and cinnamon pancakes with griddled apples recipe

Ricotta and cinnamon pancakes with griddled apples recipe

Treat yourself to a breakfast of champions with this ricotta and cinnamon pancakes with griddled apples recipe. Featuring the perfect flavour combination of cinnamon and delicious griddled Pink Lady apple slices, this is guaranteed to impress your tastebuds. Plus, the cinnamon and apple combination is delicious and healthy.

Ingredients (makes 10 pancakes)

3 Pink Lady apples
1 lemon
250g plain flour
1tsp baking powder
2tbsp cinnamon
4 eggs, separated
300g ricotta
190ml milk
100g plain/Greek yoghurt
Honey to serve


Heat a griddle pan on a high heat. Meanwhile halve the apples and remove the core. Cut into wedges and cover in lemon juice. Place onto the griddle pan and cook until you have griddle marks and the apples soften slightly.

Sieve the flour, baking powder and cinnamon into a large mixing bowl. Add the egg yolks, ricotta, and begin to stir while adding the milk.

Whisk the egg whites until you have soft peaks. Fold the egg whites into the ricotta mix until fully combined.

Heat a non-stick frying pan on a medium/high heat and add a knob of butter. Ladle some of the mix into the pan and cook until golden brown on one side and flip.

Serve with the griddled apples, yoghurt and honey.

Recipe courtesy of

How to supe up your pancakes
We’re super impressed by Optimum Nutrition’s Protein Pancake Mix, too! It creates seriously fluffy pancakes and loads an extra 20g of protein per serving!

Fore more delicious healthy pancake recipes, check out these Coconut and Banana Pancakes and these Oaty Banana Pancakes with Griddled Bananas.