Pancake Day… Superpowered.
Stocking up on maple syrup, lemon and sugar and chocolate spread for Pancake Day on Tuesday? Before you hit the shops, let us introduce you to something a little more superpowered than your average stack. For pancakes that fuel our bodies as well as our tastebuds, we like to add Bioglan Superfoods Chia + Flax for a hit of fibre that guarantees a satisfied stomach and slow-release energy.
Because these are extra-special pancakes, we think they deserve an extra-special topping, so we’ve thrown in a deliciously nourishing poached rhubarb recipe to spoon over the top (save the leftovers for your porridge the next morning).
Frying pans at the ready…
Chia + Flax Pancakes
200ml milk of your choice (we used almond)
1 large free-range egg
1 pinch of baking powder
120g self-raising flour
1 tsp Bioglan Superfoods Organic Coconut Oil, for frying
- Whisk together the milk and egg in a bowl. Sift in the baking powder, flour and combine. Finally, stir through the Bioglan Superfoods Chia + Flax.
- Melt the coconut oil in a frying pan over a moderate heat. Scoop a ladle of the pancake batter into the pan and cook it until small bubbles appear on the surface.
- Once you see the bubbles, flip the pancake (either by catching some serious air OR with a spatula, your choice…) and cook the other side for a further minute before transferring to a plate.
- Repeat steps two and three until all the mixture is used up and your pancake stack is looking tall.
(P.S. If your first pancake doesn’t look perfect, don’t worry – the first one is always the worst!)
Poached strawberries and flaked almond topping
2 tbsp coconut sugar
½ tbsp lemon juice
2 tbsp water
A handful of flaked almonds
Preheat the oven to 180 degrees celcius.
Scatter the almonds over a baking tray and toast in the warm oven until lightly golden (keep an eye on them – they’ll burn in an instant!)
While the almonds cool, chop the strawberries into small pieces and put into a saucepan with the sugar, lemon juice, Bioglan Supergreens Berry Burst and water. Simmer gently for 1-2 minutes until the strawberries are soft, but not mushy.
Strain the liquid into a bowl and set aside. Leave the strawberries to cool.
Put the liquid back in the saucepan and simmer until it becomes a thick syrup.
Top your pancakes with a spoonful of the poached strawberries, a drizzle of the poaching syrup, a few toasted flaked almonds and a dusting of icing sugar.