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    Blackmoor’s nutritionist Kate Withington shares her recipe for the perfect protein-filled pancake for the national day of pancake celebration.

    Before we know it, it will be the day of celebrating everything ‘pancake’ but before its arrival, if you have a love of round and fluffy goodness, then you don’t have to wait until February. Pancakes are one of the latest breakfast trends for those who  are watching the calories and are on a protein-rich diet.

    British cookware brand Blackmoor’s nutritionist Kate Withington is a lover of a pancake in the morning,  and recommends them to those she works with as a good dish to start the day. Her own recipe only includes five core ingredients and can be rustled up by the greenest of cooks, all you need is oats, eggs, Greek yoghurt, cinnamon, and vanilla extract.

    Kate advises: “So firstly, grab your trusty blender and blitz all these ingredients, 40g of oats, 2 eggs, 100g of 0% fat Greek yoghurt, a teaspoon of cinnamon and a teaspoon of vanilla extract. Once the mix is smooth, preheat your pan to medium/high heat.

    “Usually, you would need to use some sort of oil or butter to kick start your pancakes, however, if you use the right equipment such as a non-stick pan, you don’t need anything at all - again saving on unnecessary calories. To those that are new to cooking, lots of low-calorie sprays can be damaging to non-stick pans, so avoiding these usual staples altogether is recommended for protecting your pans too.

    “I always reach for my trusty Blackmoor 26cm Non-Stick Black Pancake Pan. It’s been specifically made for pancakes and I always seem to master the tastiest of breakfast treats with it.

    “Once the pan is preheated, add small dollops of batter into the pan to make some mini pancakes. Cook each side of the pancake for about 1-2 minutes, giving them a flip in between. Once they’re golden brown and to your desired consistency, take them out of the pan and place them onto a plate (I like to warm my plate first in the oven quickly, so the pancakes keep their warmth.)

    “Lastly, it’s time to get creative and add your preferred toppings, one of my all-time favourites is strawberries and white chocolate. As I always say, a little of something you love every now and then is absolutely fine. So, I add two pieces of white chocolate to the top and a dribble of maple syrup. It just gives my sweet tooth the kick it needs without totting up too many calories.

    “My kids love this recipe too – so it’s a quick and easy, healthy breakfast for all the family – or any other time of the day you feel like it!”

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