A few of our favourite pancake recipes adapted from inspiration around the world and around the web to add an extra touch to your Shrove Tuesday celebrations this year (I also thoroughly recommend making these on other days, but only the days ending in Y 😉 )
Grain & Gluten Free Matcha Pancakes
1 cup Almond Flour
2–4 tsp matcha powder
1 tbsp Organic Coconut or Cane Sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup light coconut milk
1/2 tsp vanilla extract
Oil or Butter for frying
Makes around 6 medium pancakes
Mix all of the dry ingredients together in one bowl and in a separate bowl or cup, mix together the wet ingredients.
Pour the wet ingredients into the dry ingredients and gently mix until just combined, try not to over mix the batter.
Allow your batter to sit and rest for around 5 mins
Butter or grease your pan and place on a medium heat then transfer a scoop of pancake batter into the pan. Cook for 2-3 minutes or until little bubbles start to appear on the surface, then gently flip and cook for another minute on the other side.
To serve: Stack your pancakes, drizzle with maple syrup and a dust lightly with matcha powder.
Fluffy Vegan Blueberry Pancakes
1 cup Spelt flour (or other gluten-free flour)
1 1/2 tbsp baking powder
1/4 tsp salt
1 tbsp coconut sugar
1 cup almond milk
1 tbsp coconut oil, melted
1 tbsp ground flax seeds mixed in 3 tbsp water
2 handfuls of blueberries
Coconut oil to grease the pan
Mix 1 tbsp of ground flax seeds with 3 tbsp of water and allow to sit for 5mins to gel and create your "Flax Egg"
Mix the flour, baking powder, salt and coconut sugar together in a bowl.
In a separate bowl whisk together the Almond milk, coconut oil and your Flax Egg from step 1
Pour the wet ingredients into the dry ingredients and mix gently, making sure not to over mix.
Gently mix in the blueberries and let the batter rest for a few minutes.
Grease your pan with coconut oil and put on a medium heat. Put a scoop of batter into the pan and cook for 2-3 minutes until bubbles start to form on the surface.
Flip and cook for another 1 minute.
Remove from the pan and repeat
To serve: Stack your pancakes, top with a dollop of coconut yoghurt and drizzle with maple syrup.
Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter
2 cups whole milk, coconut milk, or other nut milk
9g Shades of Grey tea leaves (or other earl grey tea)
3/4 cup whole milk ricotta cheese
2 large eggs
2 tablespoons salted butter, melted
1 tablespoon maple syrup add in more if you like a sweeter pancake
1 tablespoon vanilla extract
1-2 tablespoons lemon zest and 2 tablespoons lemon juice
2 cups white whole wheat flour or all-purpose flour
1 tbsp baking powder
1 tsp salt
Fresh berries, for serving
Salted Maple Butter
4 tablespoons salted butter, at room temperature
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon (optional)
Pinch of salt (optional, to taste)
Bring the milk to a simmer in a small saucepan until steaming. Remove from the heat. Add the tea, cover and allow to infuse for about 10 minutes. Strain the milk to remove the tea leaves. Discard the leaves.
In a large bowl, whisk together the tea infused milk, ricotta, eggs, butter, maple syrup, vanilla, lemon juice, and lemon zest.
In a separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to the wet and stir until just combined. Allow the batter to sit 5-10 minutes.
Heat your pan over medium heat and add a little butter. Pour or scoop some pancake batter into the pan. Cook for 2-3 mins until bubbles begin to appear on the surface. Gently flip the pancake over and cook the other side for another minute, or until golden, remove pancake and repeat.
To make the maple butter. In a small bowl, combine the butter, maple syrup, and cinnamon, if using.
To serve: Stack the pancakes and top with the maple butter and fresh berries.