Seven of the best Pancake Tuesday recipes including vegan and gluten-free options

From traditional crepes to vegan and gluten-free options, here are seven delicious pancake recipes to try this Pancake Tuesday

Pancake Tuesday is nearly upon us and we’re brimming with excitement!

We’ve already filled our cupboards with all the necessary ingredients and our preferred toppings to avoid any last-minute rush as stores often run out of supplies closer to the day.

There’s a plethora of scrumptious options available for everyone’s taste buds.

Whether you’re a fan of traditional pancakes or have specific dietary needs, here are some fantastic recipes to give a go.

Classic perfect pancakes – serves four

What you’ll need:.

100g (4oz) of plain flour.

One tablespoon of caster sugar.

Two large eggs.

300ml (1/2 pint) milk.

One tablespoon sunflower oil, plus extra for cooking.

How to make them:.

1. Sift the flour into a bowl and mix in the caster sugar.

2. Create a well in the middle and whisk in the eggs, milk and sunflower oil until you achieve a smooth batter.

3. If possible, let it rest for 30 minutes or start cooking immediately.

4. To prepare the crepes, place a medium non-stick frying pan over a medium heat and wipe it with some oiled kitchen paper.

5. Once hot, pour in a thin layer of batter and cook for 1 minute on each side until golden, keeping them warm in a low oven as you proceed.

Cinnamon Roll Pancakes

This recipe from Siucra is a dream come true for cinnamon roll aficionados.

For the cinnamon toffee syrup:

60g butter.

80g Siúcra Dark Brown Sugar.

3 tbsp water.

1⁄2 tsp ground cinnamon.

For the pancakes:.

180g plain flour.

1⁄4 tsp salt.

2 tbsp Siúcra Caster Sugar.

1 egg.

1 tbsp rapeseed oil.

200ml milk.

2 to 3 tbsp water, if batter is too thick.

For the icing:.

125g Siúcra Icing Sugar.

15ml water.

Oil, for frying.

Gluten Free

Make Pancake Tuesday gluten-free with this tasty banana pancake recipe from chef Finn Ní Fhaoláin and the Coeliac Society of Ireland.

Ingredients.

1 banana.

2 eggs.

A drop of vanilla essence.

1. Mash the banana well.
2. Beat the eggs and mix well into the banana.
3. If you have a soup blender, give the mixture a quick whizz to get it as smooth as you can.
4. Add a little of the batter to the pan to the size you want.
5. Cook until it is lightly browned underneath and almost set on top. Flip over and cook on the other side.
6. Top with berries, yoghurt or just enjoy as they are.

The Trudeau by chef Finn Ní Fhaolain

(Serves 2).

Dry Mix.

2 cups (240g) Gluten Free self-rising flour.

11⁄2 tsp GF baking powder.

1 tsp ground cinnamon.

pinch of salt – one twist of a salt grinder.

Wet Mix.

1 cup (240ml) milk.

1 cup (240ml) water.

2 eggs.

2 ripe bananas i.e. brown-looking skin.

coconut oil or butter for frying.

1. Pop all the dry ingredients in a big bowl and mix. If you’re feeling fancy you can sift them first.
2. In a big jug, lash in the milk and water, crack in the eggs and chuck in the bananas. Blend with a hand blender.
3. Make a well in the dry mix, pour in the wet mix in and blend. You should have a runny batter. I don’t add anything sweet, as there are natural sugars in the banana and I’ll probably drown the pancakes in maple syrup later. Pour the batter into a jug.
4. Heat up a good non-stick pan to a medium-high heat. Pancakes can stick to an old crappy pan; this can make you frustrated and lead to your throwing the pan out the window into the back garden – not that I’m admitting I did that, just saying it can happen…
5. To coat the pan, I melt about a tablespoon of oil or butter in it and swirl it around. Then I gently rub the pan down with a piece of kitchen paper, which I’m sure would draw a gasp of horror from most chefs. This blots the excess butter, so your pancakes don’t feel like they were cooked in grease.
6. I do a tester pancake to make sure the pan is hot enough. It should take 30–50 seconds for bubbles to form on the top of the pancake. Now flip it over and cook for another 30–50 seconds.
7. These pancakes will expand so make them small, i.e. about 2 tablespoons of batter each. If you were around in the nineties, these pancakes should look like the ones Sabrina the Teenage Witch kept dreaming about when she had a pancake addiction. You should be able to get about three at a time in a decent-sized pan.

Basic protein pancakes

What you’ll need:.

1/4 cup raw oats.

1/4 cup cottage cheese.

1/2 scoop protein powder.

1/2 cup egg whites.

What to do:

1. Blend all the ingredients until a batter forms. Pour over a hot pan.
2. Flip when the edges start browning.
3. Serve with a tablespoon of natural peanut butter and top with almonds.

Delicious healthy pancakes by Jamie Oliver

What you’ll need:.

A banana.

One free range egg.

Three tablespoons of wholemeal self-raising flour.

What to do:

Turn the pancakes over, and cook for another minute or so until done.

Top with your preferred nut butter and fresh fruit, if desired.

Easy vegan spotted pancakes – serves four.

This lovely pancake recipe from healthy drinks brand Innocent is simple to make and completely vegan friendly.

What you’ll need

250g Oats 2 Bananas 500ml Oat milk handful of vegan dark chocolate chips or raisins.

How you make it

1. Peel the banana, then mash it in a bowl with a fork. Crack in the egg and beat well.
2. Mix in three heaped tablespoons of wholemeal self-raising flour until you get a smooth batter.
3. Heat a large non-stick frying pan over a medium-high heat, and add a drizzle of olive oil.
4. Swirl the oil around the pan, then add heaped tablespoons of the batter to the pan, spacing them out evenly.
5. Cook for one to two minutes, or until golden underneath.
6. Flip the pancakes over, and fry for a further minute or so until cooked through.
7. Serve with your favourite nut butter and fresh fruit, if you like.

Easy vegan spotted pancakes – serves four

This delicious pancake recipe from healthy drinks brand Innocent is easy peasy to prepare and 100% vegan friendly.

What you’ll need

250g Oats 2 Bananas 500ml Oat milk handful of vegan dark chocolate chips or raisins

How you make it

1. Blitz the oats into a flour. Add the banana and milk and blend until smooth. 2. Stir in the chocolate chips or raisins. 3. Prepare a non-stick pan over high heat and add a little oil. 4. Pour a little batter into the pan (approx. 6 tbsp.) and cook for 1 min, lowering the heat if necessary. Once the edges begin the lift and the base is cooked, flip and cook for a further 30 seconds. 5. Repeat until all the batter is used.

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