Delicious Healthier Pancake Recipe

Delicious Healthier pancake recipe
Ravneet Gill’s wholemeal banana pancakes. Photograph: Ola O Smit/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Aya Nishimura. Food assistant: Julia Aden.


Whether you’re into French Crepes, American-Style pancakes, Scotch Pancakes, Bubble Pancakes, or Waffles, Pancake Day is a day to celebrate the deliciousness of these flat fancies and enjoy the endless options of toppings.

While it can be easy to indulge on pancake day (which we’ll never dissuade you from), healthier pancake options are out there and just as delicious, too.

Ravneet Gill from The Guardian has compiled a recipe for delicious ‘healthy’ pancakes, which utilise wholemeal flour, rolled oats, and ricotta. At 368 calories per serving (2 pancakes) these tasty pancakes are hard to say no to.

Wholemeal flour contains more fibre than white, and, due to its unprocessed nature, contains far higher quantities of vitamins B-1, B-3, and B-5, as well as iron, calcium, and protein.

Oats are among the healthiest grains on earth, are gluten-free, and are a fantastic source of vitamins and minerals, antioxidants and fibre. They are also reported to be great at helping to lower blood sugar levels and promoting a healthy gut.

Ricotta is packed with vitamins and minerals, as well as being a great source of protein. It also helps give these pancakes a deliciously light and fluffy texture.

Wholemeal banana pancakes

Prep 20 Min
Cook 10 Min
Makes 4, to serve 2


2 ripe bananas (about 90g each)
1 egg
2 tsp agave
2 tbsp ricotta
50g wholemeal flour
20g rolled oats
1 pinch salt
½ tsp baking powder
20g coconut oil


– In a large bowl, mash the bananas with a fork, then stir in the egg, agave, and ricotta.
– Mix the dry ingredients in a separate bowl, then add to the banana mix and combine gently to make a batter. Leave to rest for 10 minutes.
– Meanwhile, heat a heavy-based frying pan. Add the coconut oil, swirl to coat the pan, then tip the oil into the batter bowl and stir it through.
– Drop two dollops of the batter mixture into the pan, cook until the two pancakes look dry around the edges and have a few bubbles on top, then gently flip and cook for a few minutes on the other side. Transfer to a plate, cover with a tea towel and keep warm while you repeat with the remaining batter. Serve warm with your toppings of choice.


To top or not to top?

What’s your favourite pancake topping? With maple syrup, chocolate spread, and lemon and sugar being perhaps the first we think of, they’re also some of the most unhealthy. If you’re hoping to keep your pancakes on the healthier side this Shrove Tuesday, we’ve got some topping suggestions to keep your pancakes delicious and nutritious.

If you’re after sweet:

  • Natural Yoghurt and berries
  • Lemon juice and sweetener (xylitol)
  • Low-calorie chocolate spread- the Choc Pot Chocolate Spread from Sweet
  • Freedom is delicious and only 14 calories per teaspoon! It’s also dairy, gluten and GMO-free, so what’s not to love?
  • Raw honey and fruit
  • Berry compote- try making one yourself with berries of choice, fresh orange juice, orange zest, cinnamon and ginger for a tasty and healthy sauce!
  • Banana, walnut and a small drizzle of maple syrup
  • Banana and melted peanut butter

If you’re after savoury:

  • Low-fat feta, chilli and coriander
  • Smoked salmon, sour cream, and dill with a squeeze of lemon zest
  • Sliced chicken and a fried egg
  • Ricotta, ham, and spring onions
  • Garlic mushrooms
  • Avocado, tomato, and pumpkin seeds


Recipe Credit: Ravneet  Photograph: Ola O Smit/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Aya Nishimura. Food assistant: Julia Aden.


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