Hands up if you love Pancake day, 🙋♀️ and look forward to tucking into a stack of delicious pancakes! Well we do for sure, in fact we are quite partial to a pancake stack for a leisurely weekend breakfast.
To celebrate this years pancake day we are sharing 2 of our favourite recipes.
Comment below if you make them and let us know what you think.
Try this vegan fluffy American style pancake recipe for a perfect stack. Serve these pancakes with fresh berries, maple syrup or chocolate sauce for a really luxurious plate.
- 125g/4½oz self-raising flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- good pinch sea salt
- 150ml/5fl oz soya milk or almond milk
- ¼ tsp vanilla extract
- 4 tsp sunflower oil, for frying
Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth.
Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper.
Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.
Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner.
Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings.
Recipe by Justine Patisson
These are quick to make and we find it easiest to whizz the batter up in our nutribullet to speed up the process.
Gluten-free, and you can whip up in just 10 minutes or less with a nutribullet or similar. Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) stack!
- 1 large banana
- 2 medium eggs, beaten
- pinch of baking powder (gluten-free if coeliac)
- splash of vanilla extract
- 1 tsp oil (we like coconut!)
- 25g pecans, roughly chopped
- 125g raspberries
If you have a nutribullet or similar, blitz the banana, eggs, baking powder and vanilla to prepare the batter or in a bowl, mash 1 large banana with a fork until it resembles a thick purée.
Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Original recipe by Sophie Godwin