We’ve got pancake recipes to suit everyone in your household
From protein-packed pancakes to a stack of delicious vegan or savoury pancakes, there’s something for everyone with these delicious recipes. You can load any of these with toppings of your choice (sweet or savoury) which makes a fun alternative to regular pancakes.
Coconut and chia pancakes with coconut yogurt and berry coulis
These vegan coconut and chia pancakes are easy to prepare and so delicious that they’ll be a hit with everyone, regardless of their dietary preference! Recipe by Holly White.
180g flour or ground oats
400ml tin of coconut milk
60ml maple syrup
30g chia seeds or flaxseeds
1 tsp baking powder or arrowroot powder
1 tsp vanilla extract
Coconut oil for cooking
For the berry compote:
100g frozen mixed berries
125ml filtered water
30g chia seeds
1 tbsp lemon juice
1 tbsp agave syrup
To serve: Coconut yogurt, fresh berries and maple syrup
- To make the pancake batter, put all the ingredients except the coconut oil in a blender and blitz to combine. It’s best if you can leave it to rest for 10 minutes or so.
- To make the berry compote, put the berries and water in a small saucepan set over medium heat and simmer for 10 minutes. When the berries start to soften, add the chia seeds, lemon juice and agave syrup. Remove from the heat and allow to cool for 10 minutes.
- For a smooth consistency use a blender, potato masher or the back of a fork to break the berries down and combine.
- Melt a little coconut oil in a hot pan, then pour a tablespoon of the pancake batter into the centre of the pan. You want each pancake to be about 4″ (10cm) in diameter, so tilt the pan slightly to ensure the batter spreads evenly across the base. Cook for 1 minute until bubbles start to form on the surface. Flip the pancake over and cook until the bottom is golden brown. Transfer to the hot plate in the oven to keep warm while you cook the rest of the pancakes.
- To serve, stack up the pancakes on warmed plates, alternating with a layer of the berry compote and the coconut yogurt. Top with fresh berries and drizzle with maple syrup if you want a little extra sweetness.
Upside Down Protein Pancakes
Serves 8 pancakes. Recipe by Flahavans.
150g Flahavan’s Quick Oats
1 small pineapple
5 tbsp vanilla protein powder
1 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
1 large egg
2 large egg whites
1 tbsp soft brown sugar
2 tbsp butter or coconut oil
For the lime maple syrup
30ml maple syrup
Juice and zest of ½ a lime
- Remove the pineapple peel using a sharp knife and slice into 8 thin slices.
- Then, remove the core using a 3cm round cutter and trim into a ring shape using a 7cm round cutter. Finely dice any trimmings to serve alongside the pancakes.
- Use a food processor to process the oats to a fine, flour-like consistency. Place in a large mixing bowl with the protein powder, bicarbonate of soda, baking powder and a pinch of salt. Whisk to combine.
- Using an electric hand whisk, whip the egg whites until you have stiff peaks. Meanwhile, combine the whole egg with the milk and add this into the oat mixture. Then, carefully fold in the egg whites.
- Heat a small knob of butter in a non-stick frying pan over a medium heat, place a ring of pineapple in the pan and sprinkle the top with a pinch of the soft brown sugar. Cook for 30 seconds before flipping over.
- Top the pineapple ring with a ¼ cup of the pancake batter and cook for 1 minute before flipping. Continue until all the batter is used up.
- Whisk the maple syrup with the lime zest and juice. Drizzle the pancakes with the syrup and serve with a dollop of yogurt on the side. Enjoy!
Spinach & Oat Pancakes with Scrambled Eggs & Honeyed Bacon
Serves 8 Pancakes. Recipe by Flahavans.
100g Flahavan’s Porridge Oats
240ml milk of choice
1 large handful of fresh spinach
2 tbsp of natural yoghurt
2 tbsp of honey
1 level tsp of bicarbonate of soda
Salt and freshly ground black pepper
1-2 tbsp of oil
8 streaky bacon rashers
2 tbsp of honey
- Put the oats into a high-powered blender and pulse until they become a fine flour. Add in the remaining ingredients and blend to a smooth, thickened bright green batter.
- Heat the pan over a medium heat and brush with a little oil. When hot, add a ladleful of the batter to the pan.
- Swirl the pan to spread the batter and cook for 3-4 minutes until little bubbles appear on the surface then flip over and cook for another couple of minutes. They take a little longer than sweet pancakes. Keep warm while you cook the rest.
- Grill or oven bake your bacon.
- When almost done, brush generously with honey on each side and cook for another couple of minutes until golden and sticky.
- Scramble the eggs and serve with the pancakes and honeyed bacon.
- These pancakes can also be used with other fillings such as mushroom, ham, chicken or seafood for a light lunch or supper.
Strawberry Heart Pancakes
Prep time: 10 minutes. Recipe by Linwoods.
1 large egg
1 cup buttermilk
1 tablespoon vegetable or canola oil
1 cup white whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
6 large strawberries, cored, sliced lengthwise into 4-5 pieces to resemble hearts
- Whisk the egg, buttermilk and oil in a large bowl.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet ingredients until just combined.
- Heat a large pan or griddle over medium heat and grease with butter or oil.
- Pour about 2 tablespoons of the pancake mixture onto the griddle, gently press a strawberry slice onto the top and cook for 2 minutes.
- Flip the pancakes and cook an additional 1-2 minutes.
- Note: If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk (any type).
Banana & Oat Pancakes
Serves 2 people. Recipe by Flahavans.
1 cup of Flahavan’s Organic Oats
1 large banana
Dash of almond milk
Fresh berries of your choice
Almond butter (or any nut butter of your choice)
Maple syrup or organic honey
- Whisk the eggs in a large bowl. Mash the banana and add to the egg mix along with the oats.
- Add a good dash of almond milk to the mixture. Option to add frozen berries to the mix before frying.
- Heat a knob of butter on the pan at a medium heat.
- Once the butter is melted and sizzling, spoon 2 x servings of the batter on the pan. Fry until golden and flip sides.
- Serve with fresh berries, Greek yogurt, a sprinkle of organic flaxseed, a drizzle of honey or maple syrup along with a generous serving of almond butter – adding some salt to the sweet.
- Enjoy with a nice freshly brewed cup of coffee, or herbal tea.