Having a range of healthy pancake topping recipes will transform your pancakes into memorable meals.
Unless your pancakes are filled with fruit, sometimes they need a little extra flavor. Nothing beats a berry syrup, some honey butter, or if you want to be super healthy, a creamy cheese topping made from cottage cheese.
500 g / 1 lb low-fat cottage cheese
2 tablespoons sugar
½ teaspoon grated orange zest
2 tablespoons orange juice
Makes about 2 cups
How to Make
Add all ingredients to a food processor or blender and blend for about 30 seconds or until smooth.
Serve immediately with fresh pancakes.
To store place in a storage container with a tight-fitting lid, and refrigerate for about a week.
80 g / 2 ¾ oz unsalted butter, softened
2 tablespoons honey
How to Make
Place the butter and honey in a small bowl and beat until pale and fluffy. A hand-held electric mixer would be ideal for this.
1 large punnet strawberries
½ cup maple syrup
How to Make
Place the strawberries and maple syrup in a saucepan over a medium heat and stir. Gently cook for 1 – 2 minutes or until the berries are warm and well coated in the syrup.
1 ½ cups fresh or frozen blueberries
1 ½ cups fresh or frozen raspberries
Or you could use frozen mixed berries
½ cup maple syrup
¼ teaspoon ground cinnamon
How to Make
Combine berries, maple syrup and cinnamon in a saucepan. Cook over medium heat until heated and berries are covered in syrup. Serve warm over pancakes.
1 can unsweetened pie apples
1 tablespoon butter
1 teaspoon brown sugar
1 teaspoon cinnamon
How to Make
Melt butter in pan over medium heat. Add can of pie apples, brown sugar and cinnamon.
Stir frequently until the apples are warm and coated with the sugar and cinnamon.
Spoon over warm pancakes.
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