Food Wine Produce
04/02/2021
Create healthy pancakes for Pancake Day
by Mornington Peninsula Magazine

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While Shrove Tuesday is more commonly referred to as Pancake Day in Australia, it’s still all about those flat cakes of goodness. It’s the traditional feast day before the start of Lent – the 40 days leading up to Easter, which was traditionally a time of fasting.

This year it falls on Tuesday, February 16, and it’s really crêped up on us all again. Australian family-owned natural spread company Mayver’s has sourced healthy pancake recipes that will not only satisfy you on this special day, they’ll become a healthy meal to be enjoyed all year round.

These delicious pancake recipes won’t fall flat on flavour – but don’t just take our word for it; try them. If you cook up a storm, make sure to tag @mayversfood and @mornpenmag

Leading dietitian and Mayver’s ambassador Susie Burrell says people generally think of pancakes as a ‘treat’ meal because of the sugary toppings, but pancakes can be healthy too. Susie says that sticking to toppings that include fresh fruit, sauteed vegetables, Greek yoghurt, and 100 per cent natural peanut butter spreads while rationing sweet toppings such as maple syrup and honey will help keep your pancakes nutritionally balanced.

“Toppings like Greek yoghurt and 100 per cent natural nut spreads like Mayver’s Peanut Butter provide a great source of protein, which will help keep you fuller for longer and provide you with the energy you need to get through the day.”

Gluten-Free Peanut Butter Pancakes with Smooth Peanut Butter & Honey Greek Yoghurt

Serves 1

Ingredients:

Gluten-free pancakes:

½ cup gluten-free flour

½ tsp baking powder

2/3 cup milk of your choice

1 tbsp Mayver’s Dark Roast Peanut Butter

Peanut butter and honey Greek yoghurt:

½ cup plain Greek yoghurt

2 tbsp Mayver’s Dark Roast Peanut Butter

1 tbsp honey

Method:

In a medium bowl combine flour, baking powder, milk and stir until smooth. Add peanut butter to the mixed batter and stir until mixed in thoroughly.

Warm a frypan on a medium heat and add oil to coat bottom of the pan. Add a couple of tablespoons of mixture and cook for approximately 3 minutes until bubbles start to appear. Flip and cook for another 2 minutes or until golden brown. Repeat until all mixture is used.

Serve with layers of peanut butter and honey Greek yoghurt and top with crushed peanuts.

For the peanut butter and honey Greek yoghurt, add all ingredients in a bowl and stir until combined. The mixture will become thick as it is combined. Enjoy!

This yummy recipe was provided by the amazing @janessa.rutter in collaboration with Mayver’s.

Peanut Butter Oat Pancakes

Serves 1

Ingredients:

½ cup flour

1 tsp baking powder

½ tsp salt

¼ tsp cinnamon

½ cup oats

½ cup Mayver’s 100% Smooth Peanut Butter

½ cup milk

Oil for cooking

½ banana mashed and ½ to serve

Method:

Combine dry ingredients well, then add the wet ingredients.

Combine until moist batter is formed.

Into a hot pan, spoon 2-3 tbsp of mixture and cook each side for 1-2 mins.

Serve with banana and drizzle with a syrup of your choice and dig in!

Recipe by Susie Burrell

Gluten-Free Peanut Butter Pancakes with Smooth Peanut Butter & Honey Greek Yoghurt

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