Pancake Day (or Shrove Tuesday to give it its proper name) is on the 21 February this year. It’s a great opportunity to help your residents reminisce about their younger days and have a bit of fun. Why not have stacks of fun and a flipping good time by having a pancake tossing competition?
We have put together some recipes that are a bit healthier, and have also included a couple of gluten-free options. Our recipes are delicious with a variety of toppings, or you can keep it simple and traditional with lemon and sugar. Residents following special diets shouldn’t have to miss out on cakes, sweet treats or pancakes, and with a little effort these can be suitable for all. Try our recipes below to ensure all residents can enjoy a tasty treat on Pancake Day.
Vegan Banana Pancakes
Recipe prep time: 10 minutes
Recipe cook time: 30 minutes
Ingredients:
- Banana
- tbsp vegetable oil, plus extra to oil the pan
- ½ tsp cinnamon powder
- 1 tsp lemon juice
- 100g/3.5oz plain flour
- ½ tsp baking powder
- 250ml soya milk
- Chopped fruit of your choice to serve
Instructions:
- In a mixing bowl, mash the banana with a fork. Whisk in the oil, cinnamon and lemon juice.
- Add the flour and baking powder. Keep stirring, and gradually add the soya milk until a thick batter forms.
- Heat a frying pan over a medium heat. Add a little oil and use a kitchen towel to coat the surface of the pan.
- Add 2 tablespoons of the batter to the pan and move about the surface. Cook for about 2 minutes until bubbles appear, then flip over. Cook for a further 2 minutes.
- Place the cooked pancakes on a kitchen towel on a plate. Repeat until the batter is used up.
- Serve with chopped fruit and other toppings of choice.
Vegan and Gluten-Free Pancakes
Recipe prep time: 10 minutes
Recipe cook time: 30 minutes
Ingredients:
- 150g/scant 5.5oz gluten-free flour
- 150g/scant 5.5oz finely grated carrots
- 2 tbsp baking powder
- 1 tbsp caster sugar
- Pinch of salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 240ml soya milk
- 2 tbsp olive oil
Instructions:
- In a mixing bowl, fold together the flour, grated carrot, baking powder, caster sugar, salt, cinnamon and nutmeg.
- In a separate bowl or jug, mix the milk and oil together. Pour over the dry mixture. Whisk until smooth, with no lumps.
- Heat a frying pan on a medium heat. Add a little oil and use a kitchen towel to coat the surface of the pan.
- Add 2 tablespoons of the batter to the pan and move about the surface. Cook for about 2 minutes until bubbles appear, then flip over. Cook for a further 2 minutes.
- Place the cooked pancakes on a kitchen towel on a plate. Repeat until the batter is used up.
- Serve with dairy-free yogurt and grated carrots.
