Pancake Inspiration

This pancake day, why not try something a little different?

Here are some pancake recipes we thought you might enjoy. Prefer a traditional English style pancake? You can still try sprinkling a teaspoon of cinnamon, mixed spice or nutmeg to the batter, or mix with a little icing sugar and sprinkle on top of finished pancakes for a gentle, sweet spice.

Mmmm…roll on Shrove Tuesday!

Traditional Pancake Recipe

Ingredients

  • 100g Plain Flour
  • 2 Eggs
  • 300ml Semi-Skimmed Milk
  • 1 tablespoon Sunflower or Vegetable Oil
  • A pinch of Salt

Instructions

  • Tip the flour and salt into a mixing bowl, create a well in the middle and crack the eggs into the well.

  • Pour in 50ml of semi-skimmed milk, one tablespoon of oil and whisk.

  • Beat the mixture until a smooth consistency forms adding more milk if needed.

  • Continue whisking while slowly add the remaining milk until you have a smooth batter.

  • Grease a frying pan with oil and spread around with kitchen towel then heat the pan over medium heat.

  • Ladle some of the batter into the pan and evenly spread the mixture around by tilting the pan.

  • Cook for 30 seconds or until golden brown, flip and cook the other side.

  • Serve with your favourite toppings.

The Fluffiest Vegan Pancakes

Ingredients

For the batter

To serve

Instructions

  • Mix the arrowroot powder, flour and baking powder together in a mixing bowl.

  • Then stir in the maple syrup, apple cider vinegar and oat milk.

  • Heat a frying pan on a low heat and add a small amount of coconut oil.

  • Ladle some of the batter onto the pan and cook for 20-30 seconds before carefully flipping onto the other side and cooking for another 20-30 seconds.

  • Repeat with the rest of the batter.

  • Serve and enjoy!

Lemon Chia Seed Pancakes

Ingredients

Instructions

  • Heat coconut oil or butter in a frying pan, melt and cover the pan.

  • Combine the milk and lemon zest in a bowl and leave to sit.

  • Add the flour, baking soda, baking powder, chia seeds and coconut sugar in a bowl and combine. Tip in the buttermilk and lemon zest and mix.

  • Pour the batter on to the pan and cook on a low heat for 5 minutes or until the pancakes turn a golden brown colour and begin to bubble. Using a spatula, flip the pancake and cook on the other side.

  • Serve with fresh fruit and pure maple syrup.

Indulgent Chocolate Pancakes

Ingredients

Toppings

Instructions

  • Sift the flour, baking powder, cacao powder, salt and sugar in to a mixing bowl.

  • In a jug, whisk the eggs and milk together and tip half of the mixture on to the dry ingredients.

  • Whisk until a smooth texture forms then pour the remaining mixture in to the batter and whisk.

  • Pour the batter in to a large jug and cover and leave to rest for an hour.

  • Heat butter or coconut oil in a frying pan and whisk the batter one last time.

  • Using a ladle, transfer some of the batter on to the pan forming a circular shape. Once one side is cooked, flip and cook the other side.

Chocolate Sauce

  • Whisk the sugar, water and cacao powder together and gently heat. Add extra water and cacao powder depending on the desired quantity and texture.

  • Serve the pancakes stacked on a plate and drizzle with chocolate sauce, top with fresh fruit and cacao nibs.

Vanilla Pancakes With Spiced Gooseberry Compote

Ingredients

Instructions

  • Place the gooseberries, ginger, cinnamon, orange peel powder and 100g of coconut sugar in to a saucepan and heat for 30 minutes or until the mixture is thick. Allow the compote to cool.

  • Whisk the eggs and ricotta in a mixing bowl and add the remaining sugar, flour, vanilla pod seeds and salt and stir. Cover with clingfilm and place in the fridge for two hours.

  • Heat butter or coconut oil in a frying pan, making sure the pan is coated and ladle the mixture in to the pan. Cook on a low heat for 5 minutes or until golden brown and flip.

  • Serve with the gooseberry compote and your favourite fruit on top.

Pear & Toasted Pecan Pancakes

Ingredients

Instructions

  • Tip the flour, baking powder and salt in to a mixing bowl, form a well in the middle, add the egg in to the well and whisk. Slowly add the buttermilk while whisking then stir in the cinnamon and star anise.

  • Add the pears, the majority of the pecans and currants to the batter and stir. Heat a frying pan and melt the butter or coconut oil making sure the frying pan is coated.

  • Using a ladle, place a decent amount of the mixture on to the pan to form a circular shape. When bubbles appear and the pancake turns a golden brown flip over with a spatula and cook.

  • When ready to serve, drizzle with syrup, chopped pecans and pear slices.

Vegan Blueberry Pancakes

Ingredients

Toppings

Instructions

  • Add all of the dry pancake ingredients in to a mixing bowl and combine. Pour in the wet ingredients and mix thoroughly until a thick yet runny mixture forms.

  • On a low heat, using a frying pan, melt a small amount of coconut oil.

  • Ladle around 60ml of the pancake batter in to the pan and cook for 30 seconds then cook the other side of the pancake for a further 30 or until the pancake begins to turn brown.

  • Repeat with the remaining pancake batter and serve on a plate with fresh or dried blueberries, toasted coconut chips and a drizzle of maple syrup.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can usually be found experimenting with new vegan recipes in her kitchen.

Share this Post