Growing up in the Davy house, Pancake Day was a big event. I remember coming home and watching as my Mum whipped up a huge bowl of batter, ready to fry. We would watch with eager eyes as she carefully spooned out the mix, whirling it around the pan to get a nice, even pancake. We would take turns trying to flip the pancake, many ended up on the floor, some a wrinkled mess, one even stuck to the ceiling once, but most would be good. She would stack them up on a plate and store them in a warm oven until it was time to eat. As we were a family of 6, it took a while to make enough for everyone. I remember spooning golden syrup onto the warm pancakes, rolling them in a hurry and shoving them into my mouth. On this one day we were allowed to have a four course meal of sweet pancakes, only choosing to introduce savoury options many years later. Read more
Some things need testing, a bit of tweaking here and there, a little bit of adding and subtracting. Mixing, making, eating. Jotting down tweaks, re-doing the recipe, scribbling all over your notes. Some things take some work. Some things work the first time around, but some things don’t. This weekend was a lot of trial and error. A lot of washing up the same bowls, heating up the same gadgets. Only for it to continuously not work. I take my hats off to anyone who creates a recipe book. Here’s me, on a Saturday, practically throwing my mixing bowl through the window in frustration, all for one recipe.
I was trying to make waffles. I love waffles. If I could, I would eat everything in waffle form. Something about them just gets to me. Their perfect shape. Full of corners and squares. Their crisp shell with a fluffy inside. I’m drooling just typing about them… sorry too much information. So, here I was this weekend, trying to make these waffles work. Every single attempt resulted in me scraping them out of the waffle iron, in a thousand little pieces. The shame of it was, they tasted SO GOOD, but they looked so bad. I eventually admitted defeat, this mix and my £20 waffle iron just weren’t meant to be, not for now anyway. Instead, this mix and PANCAKES. Because whats nearly as good as waffles? You got it, PANCAKES.
So here we are, a tasty, veggie packed snack. Be it for breakfast, brunch or dinner. The flavours from the veg are subtle, and a great way to sneak in some extra goodness into your day.
Butternut Squash and Carrot Pancakes (v)
Notes; These can be made gluten-free by swapping spelt flour for buckwheat flour. I used a flax ‘egg’ to help bind the mix, don’t have ground flax? Just add one egg instead.
Makes 6 – 10 pancakes
300g (2 cups) spelt flour
250ml (1 cup) unsweetened almond milk
1 medium carrot (scrubbed and grated)
50g (1/2 cup) grated butternut squash
1 flax ‘egg’ (1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
70g coconut sugar
1 teaspoon baking powder
Topping suggestions: Cacao nibs, banana, peanut butter, maple syrup, yoghurt, plums, mango, ice cream…
First off, make your flax ‘egg’. Mix the ground flax with the water in a cup, and leave to one side for 5 minutes.
Add all the ingredients, except the milk, into a bowl and give it a really good mix. Make sure the carrot and squash get evenly distributed throughout the flour.
Add the flax ‘egg’ to the bowl.
Slowly add the milk, a little at a time, until you have your desired pancake mix consistency. I like mine a bit thicker.
On the hob, heat some coconut oil in a large frying pan. Once hot, ladel some of the mixture into the pan.
Leave to fry on one side for around 3 minutes, until bubbles start to appear in the pancakes.
Flip them and cook on the other side for another couple of minutes.
Keep them warm in a low oven while you cook all your mixture.
Serve with ALL THE TOPPINGS!
Don’t forget to hashtag #roughmeasures on Instagram if you make any of my recipes!
Love adding veg into your pancake creations? Here’s some more fun recipes:
Ever feel like your inner cogs are all out of sync? Whether its you health, plans or just general mood not lining up? I felt like that a lot last year, especially towards then end of the year when I was out of work for a while. I lost all sense of routine and lost a bit of myself along the way. I doubted myself, my body and my brain. It wasn’t obvious something was wrong, until now. This year, something has clicked already. Like all my cogs are in sync and I can just chill. My body feels good, my head feels good, and my heart is bursting. A happiness wave has washed over me, and I hope it’s gonna stay high tide for a while.
Needing a little pick me up? Wanna shake up your pancake repertoire? Look no further, these green machines are the perfect lunchtime boost. They’re packed with spinach, wholesome buckwheat flour, and a hint of wheatgrass.
Chlorophyll (helps neutralise toxins in the body, and helps purify the liver)
Wham bam, thank you mam!
I love wheatgrass, adding it into smoothies, mixing it into oats, or using in crêpes! It’s a powerful taste, so go steady if you haven’t used it before, you can start by added 1/4 teaspoon, and build it up slowly up to 1 teaspoon. It’s an acquired taste at first, but now I can’t get enough of it.
I love this one.
Fancy bagging yourself a tasty selection of wheatgrass powder, protein powders and more? I’ve got something exciting for one lucky reader! I’ve teamed up with Indigo Herbs and we’re giving away some goodies (see the photo below!) I have been a long time fan of the lovely Indigo Herb gang, and they’ve recently re-vamped all their packaging, which I think looks all kinds of awesome!
Spinach and Wheatgrass Crêpes (gf) (v)
Large handful spinach
1¼ cups (175g) buckwheat flour
¼ to ½ teaspoon wheatgrass powder
1 tablespoon ground flax
2 cups (500ml) nut milk
1 tablespoon melted coconut oil
Put all ingredients into a blender and blitz until smooth.
Leave the mixture to rest for 30 mins, this will help it hold together when you come to cook them.
Heat some coconut oil in a frying pan, when hot, ladel a spoonful of the mix into the pan. Cook for 1 minutes, and flip and then cook the other side for 45 seconds. Repeat this with all the mix.
You can keep them warm on a plate in a warm oven until you have cooked all the mixture.
A big thanks to Indigo Herbs for sponsoring this post and making superfoods even more wonderful! All opinions and thoughts are entirely my own.
I’m pretty ‘pro’ breakfast, hell, I get excited about breakfast as I’m falling asleep at night. So many great options to begin your day, I just don’t get why some people skip it.
The Spanish have a old proverb; Eat breakfast like a king, lunch like a prince, and dinner like a pauper. And I sure won’t argue with that.
Pancakes are one of my favourite breakfasts, I love creating the batter, whisking it until light and fluffy, but mostly I like them because it feels like I’m eating cake for breakfast! Who wouldn’t want that? I prefer the American kind, thick and fluffy. And replacing regular flour with Coconut flour gives them that extra kick, and starts your morning off with a bit of OOMPH!
This recipe is a little bit loose, and a bit of guess work, if you wish to add more flour to thicken them up, then do, likewise if you’d rather thin them out a bit.
Coconut Pancakes with Pecans and Almonds
200g Organic Coconut Flour
200ml Almond Milk
1/2 tsp ground cinnamon
2 tsp Bicarbonate of Soda
1 tsp coconut oil (to fry with)
Pinch unrefined brown sugar (optional)
Small handful of Almonds and Pecans
A drizzle of Agave
Add the flour and bicarb to a large mixing bowl. Make a well in the flour and add eggs. Mix well. Slowly pour in almond milk while whisking continuously. Add more flour to thicken if desired.
Place frying pan on hob and turn to a medium heat, once hot, add coconut oil.
Use a ladle to dollop mixture onto frying pan, wait a minute or so before adding another dollop to prevent the pancakes from combining.
When the edges start to change colour slightly, and bubbles are forming in the middle of the pancake, flip. Wait 1 minute, and remove the pancake onto a plate.
Once all of the pancakes are cooked, sprinkle over the almonds and pecans, and drizzle with Agave (or Maple Syrup)
Start your day like a king!