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Pancake Day recipes you’ll actually want to eat

Pancake Day is about ease, enjoyment, and flipping something delicious without overthinking it.


This year, we’re sharing three Pancake Day recipes we genuinely love, simple, plant-based, and made to be enjoyed whether you’re cooking for yourself or sharing a stack with others.


One recipe comes from Izzy, our wonderful instructor at Cove Reformer Studio and in-house nutritionist at Dosha Health, and two are our co-founders favourites by @eatwithbonnie_



Gluten-free & dairy-free


Light, grounding and gently energising, these are perfect if you want something a little different for Pancake Day.


Ingredients:


  • 1 cup buckwheat flour

  • 1 egg

  • 1 cup almond milk

  • 2 tsp matcha

  • 1 tsp cinnamon

  • 0.5 tsp baking powder

  • 1 tsp coconut oil for the pan


Toppings:


  • coconut yoghurt

  • blackberries

  • almond butter


How to:


  • add your flour, baking powder, egg, milk and matcha to a large mixing bowl and whisk until you reach a smooth batter consistency.


  • add cinnamon and give a final whisk until stirred in.


  • In a frying pan, add the coconut oil and once melted add in your pancake batter one ladle at a time.


  • Wait a couple minutes until small bubbles appear on top and then flip your pancake on the other side to cook.


  • Repeat process until batter is used up.


  • Plate up and serve up with your favourite toppings - here I have coconut yoghurt, fresh blackberries and almond butter.



Laura's favourite


Bright, fluffy and classic, these are the pancakes Laura makes on repeat.


Ingredients:


(makes 6 pancakes)


  • 250g self raising flour

  • 4 tbsps poppy seeds

  • 2 tbsps agave syrup

  • 1 lemon (juiced) (plus some slices for on top)

  • coconut oil (for frying)

  • 350ml plant milk

  • 1 tsp baking powder


for the lemon yoghurt:


  • 4 tbsps of vegan yoghurt

  • 1 lemon (juiced)

  • 1 tbsp of agave syrup



How to:


  • place your flour, baking powder and poppy seeds into a bowl and combine. then add the juice of one lemon, the agave and milk and whisk together.


  • to make the yoghurt simply combine all of the ingredients together in a bowl 🍋


  • heat a pan with some coconut oil for frying and fry your pancakes on each side for a few minutes until golden.


  • then you’re ready to serve up with the yoghurt and some lemon slices on top. enjoy 🍋🥞



Jodie believes Pancake Day should include chocolate


Soft, rich and indulgent, these feel like a treat but are still easy to make.


Ingredients:

(makes 4-6 pancakes)


  • 80g oat flour


  • 150g plain flour


  • 1 tbsp chia seeds


  • 270ml of plant milk


  • 1tbsp maple syrup


  • 1tsp baking powder


  • 1tsp bicarbonate of soda


  • 80g of raspberries (plus a few extra for on top)


  • 50g dark chocolate roughly chopped ( I used 90%)


  • coconut oil (for frying)



for the chocolate sauce:


  • 3 tbsps vegan chocolate hazelnut spread


  • 1tbsp coconut oil



How to:


  • to make the batter Place the flour, chia seeds, milk, maple, baking powder and bicarbonate of soda in a bowl and whisk together until combined. then fold in your raspberries and chopped chocolate to the mixture.


  • heat a pan with some coconut oil for frying and fry your pancakes on each side for a few minutes until golden adding extra coconut oil where needed.


  • to make the chocolate sauce simply heat up your hazelnut spread & coconut oil until it melts and becomes thinner.


  • finally stack your pancakes, pour your chocolate sauce on top with some fresh raspberries to finish and enjoy!



Pancake Day, the Cove way


At Cove, we think Pancake Day should feel joyful, not restrictive.

Whether you go matcha, lemony or chocolatey, these pancakes are about enjoying what you’re eating and sharing the moment. No rules. Just good food.


Let us know if you make any our the recipes in our blog.



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