An Alternative Guide to Pancake Day

Method

1. Heat a frying pan or crepe pan.
2. Pour your flour into a large bowl and set aside while you work with the wet ingredients.
3. Whisk together the milk, olive oil, agave and vanilla bean paste.
4. Pour the wet ingredients into the flour and whisk until just combined. Don’t over-whisk and don’t worry about it being perfectly smooth.
5. Mix in the chocolate chips and set aside for a couple of minutes.
6. Once the pan is hot, pour in some batter.
7. Once the pancake bubbles, flip over and give it another minute or two, then move to a plate and do the same with the rest of the batter.
8. Serve with a drizzle of agave nectar or maple syrup.
9. Enjoy!

Notes

• If your pan is non-stick you won’t need any oil, but if you are worry, spray a little oil on before heating the pan.
• If your pan is large you can cook a few pancakes at a time, but leave plenty of space between pancakes.

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Vegan Fruity American Breakfast Pancakes

Thanks to a dairy and egg free recipe from Helen of Fuss Free Flavours, there is no need to miss on out pancakes to on pancake-day if you are vegan or have allergies.

These pancakes contain some extra fruit with the addition of a pureed nectarine to the pancake batter, and are dairy and egg free. Serve with a vegan raspberry coulis made with maple syrup and dairy free yoghurt.

Makes 10 - 12 pancakes

Method

1. Place all the ingredients apart from the flour into a food processor or blender and whizz until smooth. Add the flour and pulse just enough to mix to a smooth batter.
2. Warm a frying pan and add a tiny dab of coconut oil.
3. Spoon the batter into the frying pan, turning when golden on the bottom. Wrap the cooked pancakes up in a tea towel and pop into the oven on the lowest heat to keep warm whilst you cook all the pancakes.
4. Serve in a stack with a little coconut oil, berries and the raspberry sauce.

To make the Raspberry Yoghurt Sauce for Pancakes

This pretty vibrant pink sauce is perfect for perking up your pancakes

Place all the ingredients into a blender and briefly whizz, pass through a fine sieve pressing with the back of a spoon, to remove the pips.

Gluten Free Savoury Waffles

If you don’t like the taste of pancakes, Sarah from Maison Cupcake created these gluten free waffles especially for Beko.

Serving these waffles with eggs and turkey rashers is a great way to get a reduced sugar, high protein breakfast or supper. They’re easy enough for children to help out with much less potential for disaster than flipping pancakes!

Makes 8 waffles

Prep time: 10 Minutes

Cooking time: 20 minutes (based on 4 pairs in double waffle iron

Serving suggestion: poached eggs, turkey rashers and sweet piqanté peppers (such as Peppadew).

You will need an electric waffle iron.

Instructions

1. In a measuring jug beat the wet ingredients together; Greek yogurt, whole milk, lemon juice, melted butter and egg.
2. In a small bowl mix the dry ingredients together; gluten free self-raising flour, bicarbonate of soda, light brown sugar and pinch of salt.
3. Add the grated cheese to the bowl and pour over the wet ingredients. Lightly beat the wet ingredients into the dry with the cheese. Leave the batter for a couple of minutes so it can start to bubble a little as the bicarbonate of soda reacts.
4. Meanwhile heat the waffle iron on a medium to low heat.
5. When the waffle iron reaches its temperature, spoon dollops of batter onto the iron surface, taking care not to overfill. Lower the lid and cook each waffle or pair of waffles for 3-4 minutes.
6. The waffles are done when they are golden brown all over. Serve immediately.