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For healthy eating on Pancake Day, try these delicious protein-rich pancakes

Almond and coconut pancake recipe for a healthy Pancake Day - recommended by spa experts and worth every bite.

They’re good for your gut and they are spa approved, Pancake Day might traditionally be associated with sugar and spice, but the Gut Gastronomy cookbook is the key to all the indulgence with all of the feel good factor. Here’s their almond and coconut pancake recipe for healthy eating on Pancake Day, complete with roasted, spiced plums…

These delicious protein-rich pancakes can be cooked by the dozen and frozen successfully. Almond and coconut flours provide a grain-free alternative, as well as abundant minerals and vitamins for boosting energy at the start of the day.

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Ingredients for healthy eating on Pancake Day

Serves 4

For the healthy pancakes:

  • 100g ground almonds
  • 25g coconut flour
  • 1tsp ground cinnamon
  • 1.5tsp baking powder
  • 4 organic free-range eggs
  • 200ml coconut milk
  • Seeds from 1 vanilla pod
  • 1tbsp local runny honey
  • 2tbsp coconut oil

For the plums:

  • 12 ripe plums
  • 1tbsp local runny honey
  • 1tsp mixed spice
  • 1tsp grated orange zest
  • 2 tbsp orange juice
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Method for protein-rich, healthy pancakes:

  • Preheat the oven to 200 degrees C
  • Cut the plums in half, discarding the stone, and place eight of them, cut side up, on a parchment-lined baking sheet. Mix together the honey, mixed spice, orange zest and juice and pour over the plums.
  • Roast for 15 minutes in the oven, then remove and allow to cool. As the plums cool, they will release their natural juice.
  • Blend the remaining four plums with the cooking juices and set aside.
  • To make the pancakes, put the ground almonds in a large mixing bowl. Sift the coconut flour, cinnamon and baking powder (baking soda) over the top and mix together thoroughly.
  • In a separate bowl, whisk the eggs with the coconut milk, vanilla seeds and honey, and then beat this into the dry mixture to make a smooth batter.
  • Heat a small non-stick frying pan over a low heat. Add a little coconut oil and drop a large spoonful of pancake batter into the hot pan (the mixture should be enough for four pancakes). Cook for one minute, then flip the pancake over and cook for a further minute on the other side until golden brown. Slide out of the pan and keep warm while you cook the remaining pancakes in the same way.
  • Reheat the plums gently. Serve the pancakes with the warm plums, drizzled with the plum sauce made from the juices.

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