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
- Mix all of the dry ingredients in a large bowl, and all of the wet ingredients in a separate smaller bowl.
- Pour the wet ingredients over the dry and mix together, and leave the batter to rest for a few minutes.
- Heat your pan and start cooking pancakes for about 1 min per side.
- Serve warm with your choice of toppings such as white chocolate, frozen blueberries and puffed quinoa.
Recipe and photo © Katleen Ackers Instagram: artkateate
100ml soy milk
100g (spelt) flour
1tsp baking powder
1tbsp agave syrup
Vanilla extract or a pinch ground vanilla
A few tbsp frozen blueberries
- In a large bowl, mix all dry ingredients until well combined. Mix the liquid ingredients in a separate jug.
- Slowly add the liquid ingredients to the dry and mix until just incorporated, and let the batter rest in the fridge for 15 minutes.
- Add the frozen blueberries (a couple tbsp should be enough), fold them in quickly.
- 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 © www.publiclivessecretrecipes.com
1 cup flour
2 tbsp brown sugar
1 cup almond milk
2 tbsp unsalted butter (melted)
3/4 teaspoon vanilla extract
2 medium very ripe bananas, mashed
Optional: Dark choc chips
- In a large bowl, combine all of the dry ingredients and then add the wet ingredients. Stir until all combined and smooth.
- Heat a non-stick pan or skillet over a low-medium heat.
- Add butter if necessary and ladle a spoon of batter mixture onto the pan, smooth out, creating a smooth, even circle.
- Cook for approximately 2-3 minutes until golden on the bottom and bubbling on the top.
- Flip and cook for a further minute until golden on the bottom and cooked through.
- Serve with sliced bananas and a drizzle of syrup or chocolate sauce.
Vegan Chocolate Peanut Butter Pancakes
Recipe and photo: © www.elephantasticvegan.com
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)
- 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.
- 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.
- Use a veggie peeler to shave the chocolate.
- 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.
- 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 www.sohappyyoulikedit.com
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 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:
- In a small sauté pan, melt butter. Add corn, tossing to coat with butter.
- Toss every so often, allowing to caramelize. The corn may pop! This is a good thing.
- Remove from heat and allow to slightly cool.
For the parmesan pancakes:
- Melt butter in microwave in a small dish. Allow to slightly cool as you prepare the remaining ingredients.
- In a large bowl, combine flour and baking powder. Whisk to combine.
- In a glass measuring dish, measure milk and add egg. Whisk to combine.
- Make a well in the flour mixture, pour in milk and egg mixture, along with melted and cooled butter. Gently mix.
- 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.
- 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.
- 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.
- Serve with reserved bacon and caramelised corn, additional parmesan and spring onions, and warm maple syrup.