Baking Recipes Vegan

Four Flipping Good Pancake Day Recipes

4th February 2021

Pancake RecipesWhether you prefer a fluffy stack of pancakes or a classic crêpe, we’ve got you covered this Pancake Day. 

Make the most of your pancake day bundles with our recipes below, or discover more on our recipe page from indulgent chocolate and cherry pancakes to healthy spinach curry pancakes.

Family Friendly Bundle

Keep everyone happy with two types of pancakes, both quick and easy to make (and totally delicious). Which is your favourite, a simple classic crepe or fluffy pancake stack?

Crêpes with Lemon & Sugar 

Serves 4 – makes approximately 8 large or 12 medium crepes

Ingredients: 

  • 125g plain flour
  • 2 medium eggs
  • 300ml whole milk
  • Butter for frying
  • Caster sugar and lemon wedges to serve 

Method:

  1. Sift the flour into a large bowl and make a well in the centre.
  2. Whisk the eggs and milk together in a jug and pour a third into the middle of the flour.
  3. Gently incorporate the milk mix into the flour until you have a smooth batter – stirring this way prevents lumps – and add more of the liquid when it becomes thicker. Or use a stick blender to combine the mixture together.
  4. Heat a little butter in a frying pan over a medium heat and once it is foaming pour some batter into the pan – for large pancakes tip and swirl the pan so the mixture runs to the edges of the pan, or use the back of a spoon to encourage the batter into a circular shape.
  5. Once the top has set, flip the crêpe to briefly cook the underside then transfer to a plate. Eat immediately or keep warm in a low oven. 
  6. Serve the crêpes in classic style, folded into triangles, and top with caster sugar and freshly squeezed lemon juice. 

 

Crispy Bacon, Caramelised Banana and Peanut Butter Pancakes

Serves 2 – makes approximately 6 medium/4 larger pancakes

Ingredients:

  • 130g plain flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 130ml whole milk 
  • 1 medium egg
  • 4 slices streaky bacon
  • 1 banana
  • 2-3 tbsps smooth peanut butter
  • A few tbsps caster sugar 
  • Butter for frying 

Method:

  1. Sift the dry ingredients into a large bowl and make a well in the centre
  2. Mix the egg and milk and pour into the well, mix gradually from the centre with a wooden spoon to avoid lumps forming (or blitz together with a stick blender).
  3. Heat a little butter in a frying pan over a medium heat and once it is foaming dollop the batter into the pan, encouraging into a circular shape.
  4. Once the top is bubbling and set, flip over to colour the other side. Keep warm in a low oven. 

Toppings:

  1. Slice the banana in half lengthways and then each into two pieces, on an angle. Toss with caster sugar, melt a little butter in a frying pan and fry over a medium heat to caramelise.   
  2. Wipe out the pan and fry the bacon until it is golden and crispy.
  3. Stack the pancakes on a plate, dollop peanut butter on the top then top with the sliced banana and crispy bacon.

 

Healthy/Gluten Free Bundle

Gluten Free Quinoa Blueberry Pancakes

Serves 4 – makes approximately 12 pancakes

  • 200g quinoa flour
  • 1 ½ tsps baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsps coconut sugar
  • 300ml skimmed milk
  • 2 medium eggs
  • 1 tbsp lemon juice
  • 1/3 pack of blueberries
  • Pinch salt
  • Sunflower or coconut oil for frying 

Toppings:

  • A few dollops of natural yoghurt
  • The remaining blueberries 

Method:

  1. Sift the dry ingredients into a large bowl and make a well in the centre
  2. Mix the eggs, milk and lemon juice and pour into the well, mix gradually from the centre with a wooden spoon to avoid lumps forming (or blitz together with a stick blender). 
  3. Heat a little oil in a frying pan over a medium heat and once hot pour the batter into the pan, encouraging into a circular shape and making sure each pancake has some blueberries.
  4. Once the batter has bubbled and the top set, flip and cook briefly on the other side. Keep warm. 
  5. To serve, divide the pancakes between plates, dollop with yoghurt and scatter with blueberries and an additional sprinkle of coconut sugar if desired. 

Vegan Bundle

Fluffy Vegan Pancakes with Caramelised Banana and Almonds

Serves 2 – makes 6-8 medium pancakes 

Ingredients:

  • 100g plain flour
  • 2 tsps egg replacer powder
  • 4 tbsps water 
  • 150ml oat m*lk
  • 1 tbsp agave 
  • 1 tbsp baking powder 
  • Pinch salt 
  • Oil for frying 

Toppings:

  • 1-2 bananas
  • A few tbsps caster sugar
  • 2 tbsps organic flaked almonds
  • 1 tub oat fraiche
  • Agave syrup to taste

Method:

  1. Sift the flour and baking powder into a large bowl and make a well in the centre.
  2. Mix the egg replacer and water and whisk well. Add the oat milk and agave and mix thoroughly.
  3. Pour the wet ingredients into the dry, and stir from the centre to gently incorporate without lumps (or use a stick blender to combine).
  4. Heat some oil in a pan and add a couple of spoonfuls of the mix to the middle to create one pancake, gently shaping with the back of the spoon without spreading out the mixture too thinly. Fry for a couple of minutes until the top has bubbled and almost set then flip and cook another minute on the other side to brown.

Toppings and assembly: 

  1. Toast the almonds in the oven (for 5 minutes at 180C/160C fan) or in a dry pan until lightly golden and immediately transfer to a bowl to prevent burning.
  2. Slice the bananas into angled chunky rounds. Tip some caster sugar onto a plate and gently coat the bananas in the sugar, then fry over a medium heat with a little oil until caramelised all over. 
  3. Pile the pancakes with oat creme fraiche and bananas, drizzle with agave and top with toasted almonds. 

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