Pancakes aren’t just for Pancake Day, we make them for breakfast, brunch, and if we’re feeling a bit lazy, for dinner too! They’re so versatile, you can top them with a huge variety of sweet and savoury toppings.
Our favourite tried and tested vegan pancake recipe is Jamie Oliver’s Vegan Blueberry Pancakes. Alternatively, try our recipe below for the fluffiest pancakes with quick plum jam or any of our other toppings suggestions.
Sweet toppings (vegan):
- A dollop of coconut yogurt, handful of blueberries (include in the mix as well as on top), sprinkle of The Food Doctor Raw Power Mix and a drizzle of honey
- Slices of banana fried in a teaspoon of cinnamon and a drizzle of maple syrup, topped with a sprinkle of pecans
- Slices of banana, teaspoon of chocolate nut butter (such as Meridian cocoa & hazelnut butter) and a sprinkle of chopped hazelnuts
- Slices of banana, a teaspoon of peanut butter and a teaspoon of 70% dark chocolate shavings
Savoury toppings (vegan, vegetarian and meat/fish):
- Half a smashed avocado topped with a handful of mushrooms fried in garlic (vegan)
- Half a sliced avocado, 5 cherry tomatoes, 15g of feta, teaspoon of pesto and a handful of rocket/spinach (vegetarian)
- 2 tablespoons of roasted vegetables (pepper, courgette, aubergine, sweet potato) with 15g of goats cheese, a handful of rocket and a drizzle of balsamic vinegar (vegetarian)
- 2 slices of smoked salmon, a dollop of crème fraiche, a few capers, a drizzle of lemon and a sprinkle of parsley/dill (fish)
- A few slices of chicken, a teaspoon of pesto, handful of spinach and a few cherry tomatoes (meat)
- 1 slice of Parma ham, 15g of mozzarella, a few cherry tomatoes and 3 basil leaves (meat)
1. Start by making your plum jam, which you can make iin advance and keep in the fridge for a week or so, until you need it.
2. Put the water, honey or sugar, orange peel, star anise (if using) and bay leaves into a saucepan, stirring on a medium heat for 5-10 minutes. Turn off and allow to cool, so the aromatics infuse into the syrup.
3. Preheat your oven to 180°C fan. Tip your plums into a baking dish. Pour the syrup over them and roast for 15-20 minutes or until the plums are softened and the skins have begun to split. Remove and place in a bowl until ready to serve.
4. Start preparing your pancakes about 45 minutes before you want to eat. In a large mixing bowl combine the flour, baking powder, salt, sugar and most of the Raw Power mix – keep back a tablespoon or so to serve.
5. In a separate, medium mixing bowl, combine the egg, whole milk and peanut butter. Whisk together until they’re well combined.
6. Pour the wet ingredients over the dry ingredients and mix until just combined. Cover and leave to rest in the fridge for at least ten minutes.
7. Add the oil to a non-stick frying pan and let the pan heat up. Once hot – but not smoking – spoon a big ladle, or roughly one-fifth of the batter, into the pan, so it forms about a 4-inch or 10cm pancake. Fry for about 2-3 minutes until bubbles form around the edges and the pancakes look dry and airy.
8. Use a thin spatula to gently lift it and flip over to the other side. Cook for another 2 or so minutes, until cooked through and golden-brown.
9. Repeat with the rest of the batter, keeping your cooked pancakes covered in an oven on its lowest setting. Serve as soon as you’ve finished cooking them, topped with a dollop of Greek yoghurt, a large spoon of your spicy roasted plum jam, and an extra sprinkling of toasted Raw Power mix.
Serves: 2-3 hungry people (makes 5 large pancakes), and any leftover plum jam is perfect for breakfast the next day
Prep: 30 minutes
Cook: 45 minutes
For the plum jam:
2/3 cup water
6-8 large ripe plums (10-12 if using a smaller variety like Damsons), chopped roughly
2 tablespoons brown sugar or honey
2 bay leaves
1 star anise, optional
1 4cm long peel of orange zest
For the pancakes:
1 cup wholemeal or spelt flour
1 1/2 teaspoons baking powder
1⁄2 teaspoon salt
1 tablespoon caster sugar
1 large free range egg
1 1⁄2 cups whole milk
1⁄2 cup The Food Doctor Raw Power mix, toasted lightly in a dry pan
1/3 cup sugar-free peanut butter (crunchy or smooth)
1 tablespoon neutral oil, like sunflower or canola
Plum jam, see above