Happy Pancake Day!
Guys, I’ve done it! Low and behold i’ve created a healthy recipe for fat, fluffy and delicious pancakes.
Saturday afternoon, in all it’s glory, marked the day I officially found the perfect recipe. Not only is it healthy but it’s so simple to make! FYI, I keep highlighting the word healthy because do you know how hard it is to create healthy pancakes that actually rise past 2cm? Well, let me tell you – it’s quite the task!
The secret to these fat ol’ pancakes is one key ingredient: Coconut milk. That and the fact that if you wish to have even bigger pancakes then you can choose the option of storing away your mixture in the fridge overnight. This in turn creates air bubbles in your pancake mixture which adds extra volume and fluffiness. Although, I would like to point out that this part is not essential. If you’re stuck on time then you can still create these pancakes – with all the volume still included. The overnight part just adds that little extra volume.
Firstly, I decided to whip up the mixture and test it overnight. However, I did a pancake test straight away after the mixture was whizzed together and sure enough, it came out fat and fluffy. I can’t tell you how happy I was that I had found a key ingredient that really (honestly) works its magic. Coconut milk, I love you.
So the next morning, using the rest of my mixture, I whipped up 4 fat and fluffy pancakes. It was love at first bite. A little bit too much love as 4 pancakes soon resulted to 3 on my plate. Opps.
The pancakes, that are so fat and airy inside, work well with the combination of the spelt flour which creates a gorgeously subtle sweet and nutty taste. Top this with some raspberries, raspberry chia jam (which you can find the recipe for here) and some dark chocolate – well it was a match made in heaven.
Watching the pancakes rise was truly amazing. I always expect the worst with pancakes (they’re so temperamental) so I had no idea that the outcome of these spelt pancakes would be utterly amazing. Not only do they rise on the first side of baking but flip them and watch them grow further – honestly!
Whilst these fluffy pancakes might look enough to bloat you out to no limit… I can safely say that I demolished the whole stack and felt perfectly fine after. No bloat, no regret (who could ever regret pancakes, anyway?) and no guilt – these are 100% healthy!
So now i’ve already told you the secret ingredient, I think it’s now time to tell you another secret on how to cook them perfectly. You must not rush these pancakes. Let them take their time, do their thing and be grateful for it after. Patience is the key here, my friend.
When cooking your pancakes make sure you have a burning hot, pre-heated pan beforehand and just as your spooning your mixture into a pancake mould (if you want a perfect shape) you’ll need to turn the heat down low and leave it to work it’s magic. Wait until the pancake starts bubbling, carefully flip and cook the other side.
The pancake mould ensures the pancake is a perfect circle and in turn, allows it to rise neatly. Plus, once you flip the pancake the mixture runs down a little and expands further within the mould. Grow baby, grow.
There you have it! Your secret to delicious, fat and fluffy pancakes. Enjoy!
Serves 4/5 big fat fluffy pancakes
100g spelt flour
155ml coconut milk from a carton
2 tsp baking powder
1 large egg
Either a pinch coconut sugar or 1 tsp vanilla extract (optional)
Handful of raspberries (fresh or frozen)
Raspberry chia jam (Use my recipe here)
Grated and chopped dark chocolate (I used cocoa plus)
Fruit syrup/Maple syrup (I use SweetFreedom)
OR, toppings of your own choice!
In a bowl add together your spelt flour and baking powder and mix together.
Add your coconut milk, egg and vanilla extract (if using) into the dry mix bowl and whizz everything together until there are so lumps! Absolutely none. It needs to be perfectly mixed and fluffy. Now, you can let this mixture overnight in a fridge for added volume/fluffy texture or you can heat it up straight away – up to you!
In a pre-heated boiling hot pan (very important) add a dollop of butter or oil of choice and pre-heat it until you reach a high temperature. It should be sizzling! Oil your pancake mould and place it in the middle of the pan.
Using a tbsp add 4 dollops (4 tbsp worth) into your pancake mould. You will need to turn down the heat (to low) as soon as the first dollop hits the pan. Cover your pan with a lid and watch the magic happen.
After a few minutes and once your pancake starts to bubble, remove your mould and flip the pancake and cook the other side.
Repeat the process until you’ve used up your entire mixture. I like to keep a warm plate in the oven at a low temperature with my already baked pancakes whilst I cook up the others. Dont worry, you won’t lose their volume!
Once you have your pancake stack, top with the raspberries, chia jam, dark chocolate and drizzle with fruit syrup and tuck in!
Don’t forget to tag me in your creations on Instagram! @hannahandfitness
Inspired by evainthekitchen spelt pancakes recipe.