Food + Drink


Shrove Tuesday, the much heralded day when we panic buy flour, eggs and milk and attempt to show off our top toss techniques over a hot griddle; only to produce a limp, undercooked on the inside, burnt on the outside excuse for a pancake that’s then smothered in lemon and sugar, and chucked in the bin.

This year, avoid the pan-chaos and think outside the box, and instead flip your pancake day on its head with our super tasty, alternative pancake Recipes.


Purple Vegan Pancakes

Recipe and photo © Andreea Haiduc    Instagram: andreeasbreakfast


100g all purpose flour

100g whole wheat flour

10g baking powder

1 1/2 tbsp baking soda

2 tbsp pink pitaya powder

1 1/2 tsp blue spirulina powder

Pinch of sea salt

2-3 tbsp sugar (or sweetener of choice)

360ml coconut milk (or other milk of choice)

1 1/2 tbsp apple cider vinegar



  1. Mix all of the dry ingredients in a large bowl, and all of the wet ingredients in a separate smaller bowl.
  2. Pour the wet ingredients over the dry and mix together, and leave the batter to rest for a few minutes.
  3. Heat your pan and start cooking pancakes for about 1 min per side.
  4. Serve warm with your choice of toppings such as white chocolate, frozen blueberries and puffed quinoa.


Blueberry Pancakes

Recipe and photo © Katleen Ackers    Instagram: artkateate


100ml soy milk

100g (spelt) flour

1tsp tahini

1tsp baking powder

1tsp vinegar

1tbsp agave syrup

Vanilla extract or a pinch ground vanilla

A few tbsp frozen blueberries



  1. In a large bowl, mix all dry ingredients until well combined. Mix the liquid ingredients in a separate jug.
  2. Slowly add the liquid ingredients to the dry and mix until just incorporated, and let the batter rest in the fridge for 15 minutes.
  3. Add the frozen blueberries (a couple tbsp should be enough), fold them in quickly.
  4. Cook in a preheated non-stick pan for a few minutes until bubbles appear, flip and cook for a further minute until cooked through.


Banana Bread Pancakes

Recipe and photo ©

Instagram: publiclivessecretrecipes


1 cup flour

2 tbsp brown sugar

1 egg

1 cup almond milk

2 tbsp unsalted butter (melted)

3/4 teaspoon vanilla extract

2 medium very ripe bananas, mashed

Optional: Dark choc chips



  1. In a large bowl, combine all of the dry ingredients and then add the wet ingredients. Stir until all combined and smooth.
  2. Heat a non-stick pan or skillet over a low-medium heat.
  3. Add butter if necessary and ladle a spoon of batter mixture onto the pan, smooth out, creating a smooth, even circle.
  4. Cook for approximately 2-3 minutes until golden on the bottom and bubbling on the top.
  5. Flip and cook for a further minute until golden on the bottom and cooked through.
  6. Serve with sliced bananas and a drizzle of syrup or chocolate sauce.


Vegan Chocolate Peanut Butter Pancakes

Recipe and photo: ©


For the chocolate pancakes:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon date syrup (or maple syrup)
  • 3/4 cup unsweetened plant-based milk
  • 1 teaspoon canola oil + more for spraying the pan with oil

For the peanut butter sauce and topping:

  • 2 tablespoons peanut butter
  • 1/4 cup hot water (+ more until the peanut butter sauce is drizzly)
  • 1 teaspoon maple syrup
  • 1 piece dairy-free chocolate (approx 15g)


  1. Add the flour, baking powder, cocoa powder and salt in a mixing bowl, give it a quick whisk. Add in the date syrup, plant-based milk and canola oil. Whisk until incorporated. Let it sit for a few minutes.
  2. Prepare the peanut butter sauce. In a bowl, whisk the peanut butter, hot water and maple syrup, add more hot water until it is a drizzly consistency.
  3. Use a veggie peeler to shave the chocolate.
  4. Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
  5. Stack the pancakes, drizzle peanut butter sauce on top and add the shaved chocolate.


Parmesan Pancakes with Caramelised Corn and Bacon

Recipe and photo © Jamie Preuss

Instagram: sohappyyoulikedit


For the parmesan pancakes:

2 tbsp butter melted
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 1/4 cup milk
1 egg
1 cup Parmigiano Reggiano cheese, grated
1/4 cup spring onion
1/3 cup + 2 tbsp cooked bacon, crumbled (about 6 pieces bacon)

For the caramelised corn:

2 tbsp butter
2 cups + 2 tbsp corn, sliced from cob (about 5 cobs)



For the caramelised corn:

  1. In a small sauté pan, melt butter. Add corn, tossing to coat with butter.
  2. Toss every so often, allowing to caramelize. The corn may pop! This is a good thing.
  3. Remove from heat and allow to slightly cool.

For the parmesan pancakes:

  1. Melt butter in microwave in a small dish. Allow to slightly cool as you prepare the remaining ingredients.
  2. In a large bowl, combine flour and baking powder. Whisk to combine.
  3. In a glass measuring dish, measure milk and add egg. Whisk to combine.
  4. Make a well in the flour mixture, pour in milk and egg mixture, along with melted and cooled butter. Gently mix.
  5. Before batter comes together, add parmesan, spring onion, caramelised corn, and bacon. Reserve 2 tablespoons of both bacon and caramelised corn for serving. DO NOT OVER MIX! Mix until everything just starts to come together.
  6. Heat large non stick pan over low heat. Melt a small square of butter (about 1/4 tablespoon). Add 1/2 cup of batter at a time.
  7. Flip pancakes when small bubbles appear on the top of the pancake. Cook for an addition 1-2 minutes, or until pancake is just cooked through.
  8. Serve with reserved bacon and caramelised corn, additional parmesan and spring onions, and warm maple syrup.
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