Scott Harrison, founder of The Six Pack Revolution, shares his favourite pancake recipes…
Orange & lemon poppy seed pancakes
Orange & lemon poppy seed pancakes
A zesty and sweet pancake with a fluffy texture.
Ingredients
- 4 free-range egg whites
- Seeds of 1 vanilla pod
- 3 tbsp gluten-free oats blitzed into a powder
- Grated zest and juice of 1/2 an orange
- Grated zest and juice of 1/2 a lemon
- 1 tbsp poppy seeds
- 3 tbsp cottage cheese
- 1 tsp coconut oil
- 1 tsp full-fat Greek yoghurt
- 12 pistachios crushed or chopped
Instructions
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Blend the egg whites with the vanilla seeds until frothy. Add the oats, orange and lemon juice and zest and the poppy seeds, then blend again. Fold in the cottage cheese.
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Fry each pancake in a little of the coconut oil over a medium heat until golden brown (this should make approximately 4 pancakes depending on size).
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Add a heaped teaspoon of Greek yoghurt on top, then scatter over the pistachios. Garnish with a slice of orange and lemon and feel free to squeeze some more juice over the pancakes.
Perfect pancakes
Perfect pancakes
Our go-to gluten-free pancake recipe.
Ingredients
- 4 free-range egg whites
- 3 tbsp gluten-free oats
- 3 tbsp full-fat cottage cheese
- 10 raspberries
- Seeds of 1 vanilla pod
- 12 blueberries
- 1 tsp coconut oil
- A large pinch of cinnamon
Instructions
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Blend the egg whites with the vanilla seeds and the cinnamon until frothy.
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Add the oats and blueberries and blend again. Fold in the cottage cheese.
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Take 5 of the raspberries and mush them to a pulp (the longer you do this the more juice you will create).
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Heat a little of the coconut oil in a frying pan, then add a quarter of the mixture to the pan and fry each pancake until golden brown on each side. Repeat this until you run out of mixture – this should make 4 pancakes.
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Scatter the remaining raspberries over the top then pour over the jus.
Pea pancakes with a spicy mint sauce
Pea pancakes with a spicy mint sauce
A savoury twist on traditional pancakes
Ingredients
- 4 free-range egg whites
- 3 tbsp gluten-free oats blitzed into a powder
- Small handful of fresh spinach
- 2 tbsp frozen peas
- 1 tsp olive oil
- 2 tbsp spicy mint sauce
Instructions
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Place the frozen peas in a cup and cover with water so they begin to defrost
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Meanwhile, in a blender, blitz the egg whites until fluffy, then add the oats and the spinach and blitz again.
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Drain the peas and add them along with the olive oil to the mix – give it all a good stir.
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Heat a non-stick frying pan on a medium heat and pour small pancake-sized amounts of the mixture into the centre of the pan.This mix is very easy to shape using the back of a spoon as it is nice and thick.
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Dry-fry the pancakes until you run out of mixture (should make approx 3-4).
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Serve on a plate and pour over the mint sauce.
Wonderful waffles
Wonderful waffles
Simple but gloriously tasty gluten-free waffles
Ingredients
- 2 free-range eggs
- 1 tbsp full-fat cottage cheese
- 2 tbsp gluten-free oats
- 100 ml soya milk
- 1 tbsp chia seeds
- 1 banana peeled (1/2 mashed, 1/2 sliced)
- 1 tbsp full-fat Greek yoghurt
- Grated zest and juice of 1/2 a lemon
- Pinch of cinnamon
- 1 tsp coconut oil
Instructions
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Beat the eggs, then add to the rest of the ingredients (saving the oil, Greek yoghurt, lemon juice and half of the banana for later). Place in a blender and give a good mix.
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Oil a waffle machine, pour in the mixture and cook until ready.
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Slice the remaining 1⁄2 a banana over the top with a tablespoon of Greek yoghurt and squeeze over the the lemon juice.
Sweet potato & banana pancakes
Sweet potato & banana pancakes
Sweet potato creates a lovely, fluffy texture for these banana pancakes
Ingredients
- A handful of sweet potato
- 1 banana peeled
- 3 free-range egg whites
- Juice of 1/2 a lemon
- A splash of soya milk
- 1 tbsp full-fat Greek yoghurt
- 1 tsp coconut oil
- A pinch of cinnamon
Instructions
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Peel and cube the potato, then boil it until cooked through and soft.
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Mash the potato together with half of the banana. In a blender, beat the eggs for a minute, then add the mash, a splash of soya milk and the cinnamon.
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Make the pancakes with your batter and squeeze the lemon juice over the pancakes (optional).
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Slice the remaining banana finely and place over the pancakes with a tablespoon of Greek yoghurt.
Pineapple coconut pancakes
Pineapple coconut pancakes
This gluten-free pancake recipe has a tropical twist
Ingredients
- 4 free-range egg whites
- Seeds of 1 vanilla pod
- 2 tbsp gluten-free oats blitzed into a powder
- A handful of fresh pineapple chopped
- 3 tbsp cottage cheese
- 1 tsp coconut oil
- 1 tsp full-fat Greek yoghurt
- 1 tbsp coconut flakes
Instructions
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Blend the egg whites with the vanilla seeds until frothy. Add the oats and half the pineapple and blend again.
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Fold in the cottage cheese.
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Fry each pancake in a little of the coconut oil over a medium heat until golden brown (this should make approximately 4 pancakes).
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Add a heaped teaspoon of Greek yoghurt on top, then scatter over the remaining pineapple and a sprinkling of coconut flakes.