I had resolved yesterday not to post about pancakes. Too predictable, I thought, every other health blogger and their vegetarian pet poodle will be writing about pancakes. But then reading all of the inevitable pancake posts, holding back became harder and harder (pancake competitiveness perhaps), until finally, the ladle overflowed into the frying pan, for want of a better analogy … But I’ll be brief, and promise not to lecture.

Indeed, pancakes prepared traditionally are far more nutritious than often credited. They are full of protein (eggs and milk) and light on carbohydrate (as long as you don’t make them too sludgy and thick with wheat flour). Cover them with a lavish squeeze of fresh lemon juice and only a very modest sprinkling of sugar, you’ll be boosting your immune system and cleansing your liver

And, of course, there are all sorts of tasty ways to make them even better for you. A few ideas on how:

1. Don’t add any sugar to the batter – completely unnecessary if you’re using sugar on top. You won’t miss it.

2. Use spelt or ground almonds instead of wheat. The pancakes will be somewhat heavier with ground almonds, but a healthy heavy and you probably won’t eat quite as many. Or, simply use wholemeal wheat flour instead.

3. Add a sprinkle of ground flaxseed (full of omega 3 fatty acids) to the batter.

4. Fry them in coconut oil, if you’d rather not use butter – though butter is better than sunflower oil, if that’s all you have.

5. Experiment with toppings to avoid white sugar entirely. Something savoury: guacamole; tahini with a sprinkle of cayenne pepper; hummus; raw vegetables; goats cheese; or even a greek salad with feta, olives, tomatoes, cucumber, peppers and oregano. If only something sweet will do: greek yoghurt with stewed or fresh fruit (think blueberries … ). You can always use maple syrup, but ultimately, nutritionally you’re not a long way from sugar if you do – moderation here the key.

So the pancakes I’ll be eating this evening:

Ingredients 

Serves 3 or 4, depending on how greedy you’re feeling …

• Coconut oil
• 150 g ground almonds
• Sprinkle of ground flaxseed
• 3 organic eggs
• 50 ml natural yoghurt
• Dash of whole milk
• 1/2 teaspoon bicarbonate of soda
• 1 ripe banana (optional, if you don’t need the sweetness – I don’t)
• Sprinkle of cinnamon

Method

You’re aiming for smaller, thicker, American-style pancakes. Blitz all the ingredients together in a blender. If the batter seems too stiff, add a little more milk.

Heat the oil in a large frying pan. When the pan is hot, add a small ladleful of batter. This is your trial pancake. See how it cooks – if well (sizzles nicely without burning or falling apart), flip it and cook on the other side.

Then slightly lower the heat and continue to cook the rest of the pancakes using the remaining batter. You may find you manage two or three small pancakes in the pan at the same time – though only if this does not become too stressful.

Eat with whatever takes your fancy. A few suggestions below:

• Sweet potato and feta salad
• Peas, avocado, pomegranate salad
• Smoked salmon and cucumber
• Natural / Greek yoghurt with fresh berries
• Natural / Greek yoghurt  with walnuts and sliced bananas
• Maple syrup / runny honey