Recipe: Savoury Pancakes

You know that major dilemma every Saturday (and Sunday) morning, you want that gorgeous golden yolk but you also want pancakes. Pancakes are traditionally a sweet meal eaten with fruit, yoghurt, chocolate etc and so putting a poached egg on top is not exactly traditional so I made a few cheeky tweaks and I am SO beyond happy with how this turned out. I added parmesan for the savoury taste and I’m sure if you added a little bacon too that would be equally delicious (I just didn’t think of that until after… shame as i’ll just have to make them again!)

Ingredients (Serves 2)

  • 1/4 cup egg whites
  • 70g flour (I used quinoa)
  • 1/2 cup oat milk
  • 1 teaspoon mixed herbs
  • 1 tablespoon grated parmesan
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • 1 heaped teaspoon coconut oil (or you could use olive oil)


  1. In a bowl, whisk your egg whites until they start to foam slightly – they don’t have to be completely white but do make sure you’ve added some volume to the mix.
  2. Add the flour, herbs, parmesan, baking powder and seasoning and mix gently so you don’t lose too much egg white volume.
  3. Gradually add the milk to ensure it doesn’t get too runny, mixing thoroughly after each bit you add.
  4. Put a frying pan on low heat and pop in some coconut or olive oil for a few minutes to heat up.
  5. Pour in the mixture using a large spoon or ladle and flip after a couple of minutes on the first side, then repeat for the second (usually you will notice little bubbles on the top of the pancake to show they are ready!)
  6. Serve with mashed pea dip, avocado, poached eggs, smoked salmon or any other breakfast food you fancy and enjoy!


Let me know if you try them!

J x

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