Gordon Ramsay, 51, has devised a pancake day recipe which comes in at just 418 calories – with peanut butter and raspberry jam.
The recipe, outlined below, is naturally gluten free, and is made with bananas as well as eggs.
Why is Pancake Day celebrated?
Pancake Day 2018, also known as Shrove Tuesday, is traditionally observed by Christians as the day before Ash Wednesday.
However, for many, it has simply become a reason to enjoy lots of delicious pancakes.
Gordon said: “This is a simple gluten-free pancake recipe that provides lots of energy but won’t slow you down.
“Make a big batch for the team and watch everyone devour them, knowing that they will be full of good things to draw on in the day ahead.
“It works just as well with other nut butters, so swap in cashew, hazelnut or almond butter for a change.”
Peanut butter and raspberry jam pancakes
250g peanut butter, smooth or crunchy
4 tbsp natural yoghurt
3 tbsp raspberry jam, plus extra for serving
1 tbsp rapeseed oil, for frying
4 bananas, peeled and sliced
Maple syrup, to serve (optional)
Mix the peanut butter, eggs, yoghurt and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.
Place a large frying pan over a medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a Scotch pancake. Cook for 2–3 minutes, until lightly coloured, then turn over and repeat on the other side.
Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired.
Recipe extracted from Gordon Ramsay’s Ultimate Fit Food by Gordon Ramsay, published by Hodder & Stoughton, £25