Pancake Recipes by Two Chicks

Food

Pancake Day cometh! If you’re looking for a healthier option, try these recipes from Two Chicks – the liquid egg white company.

Egg white is fat free, cholesterol free, low carb, low GI and is an excellent source of protein. Just add a sprinkle of blueberries, a dollop of crème fraiche and a slurp of maple syrup. Or go savoury with chilli smashed avocado and crispy pancetta. Perfect for a lazy breakfast or brunch!

Be even lazier by pouring the batter straight from a carton – Two Chicks have made life easier with their ready-made liquid pancake batter! Gluten and lactose free of course…

Two Chicks Blueberry Pancakes with Crème Fraiche and Maple Syrup

Serves 2

Few drops of vegetable oil
300ml Two Chicks Pancake Batter
200g blueberries
1tbsp caster sugar
4tbsp crème fraiche
2tbsp maple syrup or clear honey
50g pomegranate seeds

1 Heat a pancake pan or frying pan and add 3-4 drops of vegetable oil.

2 Pour in half the Two Chicks Pancake Batter and sprinkle a few blueberries over the surface. Cook over a medium-high heat until the surface has set – about 1-2 minutes. Carefully flip the pancake over to cook the other side for another 1-2 minutes, pressing the pancake down slightly with a spatula to squash the blueberries. Transfer to a warm serving plate.

3 Cook the second pancake in the same way, adding another 3-4 drops of vegetable oil to the pan.

4 Warm most of the remaining blueberries in a saucepan with 2 tbsp water and the sugar, just until the juice starts to run – about 1-2 minutes.

5 Serve the pancakes topped with the warm blueberries, crème fraiche and maple syrup or honey. Mix the last of the blueberries with the pomegranate seeds to serve alongside the pancakes.

Cook’s tip: Use thick Greek yogurt or whipped double cream instead of crème fraiche.

avocado-bacon-pancake

Two Chicks Pancakes with Chilli Smashed Avocado and Crispy Pancetta

Serves 2

Few drops of vegetable oil
300ml Two Chicks Pancake Batter
6 slices pancetta or streaky bacon
1 large ripe avocado, halved, pitted and peeled
4tbsp soured fresh cream
A few slices of fresh red chilli (optional)
2 handfuls rocket leaves
6 cherry tomatoes, halved
Freshly ground black pepper

1 Heat a pancake pan or frying pan and add 3-4 drops of vegetable oil.

2 Pour in half the Two Chicks Pancake Batter and cook over a medium-high heat until the surface has set – about 1-2 minutes. Flip the pancake over to cook the other side for another 1-2 minutes, until golden. Transfer to a warm serving plate.

3 Cook the second pancake in the same way, adding another 3-4 drops of vegetable oil to the pan. At the same time, cook the pancetta or streaky bacon until crisp, either by grilling it, or cooking it in a separate frying pan. Mash the avocado with a fork.

4 Put the pancakes onto two warmed plates and share the mashed avocado, soured cream and pancetta or streaky bacon between them. Sprinkle with the chilli slices (if using) and serve with the rocket and cherry tomatoes, seasoned with a little black pepper.

Cook’s tip: This is great for a crowd of friends – just keep on cooking!

prawn-pancake

Two Chicks Prawn Pancakes with Sunshine Salsa

Serves 2

2tbsp vegetable oil
300ml Two Chicks Pancake Batter
200g large peeled prawns
Pinch of dried chilli flakes (optional)
Vinaigrette dressing or balsamic vinegar, to serve
Salsa:
6 cherry tomatoes, chopped
4 radish, sliced
1 yellow pepper, deseeded and chopped
2tbsp chopped fresh parsley or coriander
Salt and pepper, to season

1 First make the salsa by mixing together the tomatoes, radish, yellow pepper and parsley or coriander. Season with a pinch of salt and pepper.

2 Heat a pancake pan or frying pan and add 3-4 drops of vegetable oil.

3 Pour in half the Two Chicks Pancake Batter and cook over a medium-high heat until the surface has set – about 1-2 minutes. Flip the pancake over to cook the other side for another 1-2 minutes, until golden. Transfer to a warm serving plate.

4 Cook the second pancake in the same way, adding another 3-4 drops of vegetable oil to the pan. At the same time, heat a separate frying pan and sizzle the prawns in the remaining oil for 2-3 minutes, adding the chilli flakes (if using).

5 Serve the pancakes topped with the hot prawns and salsa, sprinkled with a little vinaigrette dressing or balsamic vinegar.

Cook’s tip: Try a different salsa, with red pepper, red onion, tomatoes and cucumber – fired up with fresh green chilli.

1-raspberry-mange-pancake

Two Chicks Raspberry, Mango and Chia Seed Pancakes

Serves 2

Few drops of vegetable oil
300ml Two Chicks Pancake Batter
300g raspberries
300g Greek yogurt
1 small mango, pitted, peeled and sliced
2tsp chia seeds
2tbsp clear honey

1 Heat a pancake pan or frying pan and add 3-4 drops of vegetable oil.

2 Pour in half the Two Chicks Pancake Batter and cook over a medium-high heat until the surface has set – about 1-2 minutes. Flip the pancake over to cook the other side for another 1-2 minutes, until golden. Transfer to a warm serving plate.

3 Cook the second pancake in the same way, adding another 3-4 drops of vegetable oil to the pan.

4 Lightly crush half the raspberries with a fork and mix these into the Greek yogurt. Share between the pancakes and top with the mango slices and remaining raspberries. Serve, sprinkled with chia seeds and drizzled with the honey.

Cook’s tip: Remember, you can use frozen raspberries – just leave them to thaw first, or defrost them in the microwave for a few seconds.

toffe-apple-pancakes

Two Chicks Toffee Apple Pancakes with Salted Caramel Pecans

Serves 2

30g butter
2 Pink Lady apples, cored and sliced
50g pecan nuts
20g caster sugar
Pinch of sea salt flakes
Few drops of vegetable oil
500ml Two Chicks Pancake Batter
Icing sugar, for sprinkling

1 Melt the butter in a frying pan and add the apple slices. Cook over a medium heat for 4-5 minutes, turning often, until just tender. Add the pecan nuts and caster sugar and cook for another 1-2 minutes until lightly caramelised. Remove from the heat and sprinkle with the sea salt.

2 Heat a pancake pan or frying pan and add 3-4 drops of vegetable oil.

3 Pour in a quarter of the Two Chicks Pancake Batter and cook over a medium-high heat until the surface has set – about 1-2 minutes. Flip the pancake over to cook the other side for another 1-2 minutes, until golden. Cook a total of four pancakes, keeping them in a warm place as you cook them.

4 Serve two pancakes per person, topped with the apples and pecans and sprinkled with icing sugar.

Cook’s tip: Try this recipe another time, using pears instead of apples.

A destination for healthy hedonists that fuses the worlds of fitness, healthy food and drink.