Frying pans at the ready! We’ve searched high and low for the tastiest sweet and savoury pancake recipes brought to you by your favourite supermarkets. Here’s 6 tried and tested recipes here at KidStart. 

Sweet Pancakes

1. Coconut pancakes with cherry lime compote

Adding some coconut flour to a gluten-free pancake batter adds fibre, protein and a naturally sweet, coconutty flavour that goes so well with cherries and zingy lime.

Ingredients

• 50g Groovy Food Organic Coconut Flour
• 50g gluten free plain white flour
• 1 tsp caster sugar
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 2 Essential White Eggs
• 200ml Tilda Organic Classic Rice Milk
• 1 tsp lime juice (from the lime, below)
• Approx 4 tsp vegetable oil, for frying

For the cherries & to serve

• 400g frozen Essential Dark Sweet Cherries
• 25g caster sugar
• 1 unwaxed lime, zest and remaining juice
• 4 tbsp Rachel’s Organic Greek Style Coconut Yogurt, to serve

Method

• In a large bowl, combine the dry ingredients with a pinch of salt, then whisk to mix. Add the eggs and 100ml rice milk and whisk until smooth. Gradually whisk in the remaining rice milk and 1 tsp lime juice.
• Line a cooling rack with kitchen paper. Heat 2 tsp oil in a large nonstick frying pan and, using a dessert spoon, add 4 generously heaped and well-spaced spoons of batter. Keep the heat low, and cover with a lid. Cook for 3 minutes, until puffed and dry at the edges. Flip and cook for 30-60 seconds more. Move to the cooling rack. Add 1 tsp oil, cook the next batch, and repeat to make 12 pancakes.
• Meanwhile, put the cherries into a frying pan or large saucepan with the sugar and lime juice. Simmer rapidly for 8-10 minutes until the cherries are soft but just holding their shape. Drain in a sieve over a jug. Return the juice to the pan, bubble for 2 minutes until syrupy, then return the cherries with most of the lime zest. Remove from the heat.
• Reheat the pancakes, if needed. Serve 3 pancakes per plate, with the warm cherries spooned over, plenty of coconut yogurt, and the remaining lime zest sprinkled over.

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2. Banana & Chia Seed Breakfast Pancakes

An excellent way to start your day, tuck into these banana and chia seed Pancakes, ready in a matter of minutes.  

Ingredients

• 1½ Large Overripe Banana, mashed and half banana sliced for topping
• 1 Medium Egg
• 1 tsp Baking Powder
• 3 tbsps Maple Syrup, (1 tablespoon for topping)
• ½ tsp Ground Cinnamon
• 1 tbsp Chia Seeds, 3 tablespoons water leave for 30 minutes in a separate bowl to swell
• 200ml Oat Milk
• 180g Oat Flour, or make your own by blending oats in a blender
• 80g Kefir Yogurt
• 60g Blueberries
• 1 tbsp Lemon Juice

Method

• Blend 180g of oats in a blender until they resemble flour.
• Soak 1 tablespoon chia seeds, 3 tablespoons water leave for 30 minutes in a separate bowl to swell.
• Blend together 1 large over ripe banana – mashed, 1 Medium Egg, 1 teaspoon – baking powder, 2 tablespoons – Maple syrup, ½ teaspoon Ground Cinnamon, 200ml Oat milk and the blended oats to make a batter.
• When the Chia seeds have soaked add to the batter.
• Cook in approximately 1/4 cup scoops over a medium heat in a lightly oiled non-stick pan.
• Flip when bubbles appear in the middle of each pancake.
• Cook for another 3-5 minutes on the other side.
• Layer the Pancakes with the toppings and Kefir Yogurt.

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3. Red velvet pancakes

Make this pretty pudding and eat to your heart’s content!

Ingredients

• 100ml soured cream
• 1 large egg (beaten)
• 1tsp pure vanilla extract
• 140g self raising flour
• 1/2tbsp cocoa powder
• 25g caster sugar
• 30g butter (melted)
• Strawberries
• Melted plain chocolate
• Cocoa powder

• 1tbsp milk
• 1tsp baking powder

• 125ml buttermilk
• Red food colouring

Method 

• Beat together the soured cream, milk, egg, buttermilk and vanilla. In another bowl stir together the flour, cocoa, baking powder and caster sugar.
• Preheat the oven to 200C/180C Fan/Gas. Line a 30cm x 20cm baking tin with baking paper.
• Stir the milk mixture into the flour mixture and beat together until smooth. Stir in the melted butter, then add food colouring, stirring, until you get a deep-red batter.
• Pour the batter into the lined tin and cook in the oven for 15 mins.
• To serve, cut heart shapes out of the baked pancake using a small cookie cutter. Divide between 4 plates and serve with the berries, melted chocolate and a dusting of icing sugar.

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Savoury Pancakes

4. Farinata chickpea pancake canapés

Farinata are Italian savoury pancakes made with chickpea flour, parmesan and fresh rosemary. Naturally gluten-free and ready in 25 minutes, this moreish pancake recipe is the perfect Saturday-night cocktail snack to share with friends. Swap Italian hard cheese for parmesan to make it vegetarian

Ingredients

• 150g chickpea flour
• 4 tbsp olive oil
• 3 sprigs rosemary, leaves picked
• 6 tbsp finely grated parmesan

Method

• Put the chickpea flour and 2 tbsp olive oil in a bowl. Roughly chopped half the rosemary leaves and add to the bowl, along with 2 tbsp parmesan. Add 300ml cold water and whisk until you have a smooth, thin batter. Set aside and leave to rest for 20 minutes.
• Preheat the oven to 240°C/fan 220°C/gas mark 9. Heat 1 tbsp oil in a 20cm skillet pan until it’s smoking hot. Pour in half the batter and leave on the hob for 1 minute, until it starts to bubble like a pancake. Sprinkle over 2 tbsp parmesan and half the remaining rosemary. Transfer to the oven and bake for 10 minutes, until the farinata is golden and cooked and the edges are crispy. Transfer to a plate and keep warm. Repeat with the remaining batter. Cut each farinata into 8 triangles to serve.

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5. Green Pancakes with Garlicky Yoghurt and Fried Eggs

This healthy, protein-rich Green Pancakes with Garlicky Yoghurt and Fried Eggs was created by MasterChef winner and gastroenterologist Dr Saliha Mahmood Ahmed.

Ingredients

• 250g cottage cheese
• 100g chickpea (gram) flour
• 6 large eggs
• 100g baby spinach leaves
• 20g coriander, plus extra leaves to finis
• 20g flat-leaf parsley
• 10g chives
• 75ml semi-skimmed milk
• 1 tsp baking powder
• 1 tbsp nutritional yeast
• 1 tsp chilli powder
• 1 tsp cumin seeds
• 3 tbsp vegetable oil, for brushing and frying the eggs
• 2 garlic cloves, crushed or grated
• 450g skyr 0% fat natural yoghurt
• 2 tsp chilli flakes(optional)

Method 

• Combine the cottage cheese, chickpea flour, 2 of the eggs, the baby spinach, coriander, parsley, chives, milk, baking powder, nutritional yeast, chilli powder and cumin seeds in a blender and blitz to a green purée.
• Heat a large non-stick frying pan over a medium-low heat; brush with a little oil. Fry the pancakes in batches of 2-3, aiming for roughly 10 cm circles as you pour in the batter. Cook until bubbles appear on the surface, then flip and cook for 1-2 mins more. Transfer to a plate as you go, covering loosely with foil to keep warm, until all the batter is used up.
• Meanwhile, fry the remaining 4 eggs in a little oil in a separate pan. Stir the garlic into the yoghurt until well combined.
• Divide the pancakes between plates and top with the yoghurt, a fried egg, coriander leaves and some chilli flakes, if liked. Keep leftover pancakes chilled for 2-3 days.

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6. Spanakopita-inspired pancakes recipe

Inspired by the classic Greek dish, this delicious savoury spin on traditional pancakes is an exciting new way to fill you pancakes with Mediterranean flavour. Whip up a batch of pancakes and load them with this gorgeously creamy spinach, ricotta and pine nut mixture.

Ingredients

• 1 x 240g bag baby spinach
• 200g ricotta
• 100g feta, crumbled
• 50g pine nuts, toasted
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves
• 1 sprig thyme, leaves removed and chopped, plus extra to garnish

Method

• Firstly, prepare a batch of pancakes.
• Put the spinach in a colander over the sink and pour over enough boiling water to wilt the leaves. Leave to cool slightly, then squeeze out the excess water. Transfer to a bowl and mix with the ricotta, feta and pine nuts.
• Heat the oil in a pan over a low heat and add the onion, garlic and thyme leaves. Cook for 5-10 mins, or until softened, then add the spinach and ricotta mixture. Heat through for 1 minute, and then season to taste. Remove from the heat.
• To serve, divide the filling between 4 pancakes and carefully roll them up.

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