Celebrate Pancake Day with our tasty trio. Those with a sweet tooth can try our Sticky Vanilla Apricot and Chocolate Cherry pancakes – or for fitness fanatics, why not try our healthier protein-packed pancakes that will keep you energised all morning!

Sticky Vanilla Apricot Pancakes
Ingredients:
Batter (makes 8):
100g (4oz) plain flour
Pinch of salt
1 standard egg
250ml (½) pint milk
1tbsp melted butter

Toppings:
Half a bottle of ready made toffee sauce
400g tinned apricot halves, well drained
Drop of vanilla extract
Whipped cream
Flaked almonds

Method:
1. Sift flour and salt into a bowl.

2. Beat to smooth creamy batter with unbeaten egg, half the milk and melted butter. Stir in remaining milk and use as required.

3. Lightly brush the base of a 20 (8 inch) frying pan with melted butter or vegetable oil. Stand over a medium heat.

4. When pan and butter/oil are hot, pour in 2 or 3 tablespoons of batter mixture (just enough to coat the base of the pan).

5. Fry until golden brown. Turn over with spatula or if you are brave toss the pan!

6. Cook second side until golden and mottled. Repeat with rest of the batter mixture.

7. While you are making the batter, toast the flaked almonds on a baking tray under a hot grill until they are golden brown.

8. Warm the toffee sauce in a small saucepan. Tip in the apricot halves and a drop of vanilla extract.

9. Serve mixture over the pancakes and top with softly whipped cream and a sprinkling of the almonds.

Chocolate Cherry Pancakes
Ingredients:
Batter:
As above

Toppings:
Chocolate and hazelnut spread, cherry compote or pie filling
Whipping cream
Chocolate flake

Method:
1. Make pancakes using the Sticky Vanilla Apricot method.

2. Once cooked spread some chocolate and hazelnut spread on the pancakes and fold.

3. Spoon the cherry compote or pie filling on top, then whipped cream and top with crumbled flake.

Chocolate Banana Protein Pancakes
Ingredients (makes 12-15 small pancakes):
25g chocolate protein powder
2 egg whites
40g oats
150g Greek yoghurt
1 banana
50ml almond milk
50g blueberries
10g coconut oil

Method:
1. Add banana, protein powder, egg whites, oats, 75g Greek yoghurt and almond milk to a blender or food processor and blend until the mix is smooth.

2. Heat coconut oil in a large frying pan and add the pancake mixture a spoonful at a time.

3. Cook for about 1 minute per side or until they start bubbling and are lightly browned.

4. Serve immediately with the remaining 75g of Greek yoghurt and sprinkle the blueberries on top.

Tip: This recipe can be easily adapted by changing the flavour of the protein powder or using different fruit. Have fun creating different combinations!