Perfect Pancakes

5 Mar 2019

Our nutritionists have been busy preparing the perfect pancake recipes so you can still enjoy Shrove Tuesday in style. We've got three recipes including sweet and savoury options for you to try...

Almond Butter Pancakes 

Serves: 2


115g almond butter
115g stewed apples (or baby food pureed apples)
2 whole eggs
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
½ teaspoon vanilla extract



  1. Preheat the oven to 180°C and line two baking trays with parchment.
  2. In a medium bowl, combine all the ingredients and mix to a smooth batter.
  3. Scoop the batter, about 60ml at a time, on to the lined baking tray to form 7-8 pancakes.
  4. Bake for 10-12 minutes until the pancakes are fluffy and golden. Alternatively, you could fry the batter in a greased pan over a medium-high heat. Cook for 4-5 minutes on each side, flipping when the edges are firm and golden.

Sweet Potato Pancakes

Serves: 1


1/2 Large sweet potato mashed

2-3 eggs

1 tbsp coconut flour

1sp cinnamon

1/4 tsp baking soda

Coconut oil

Cinnamon to sprinkle on top


  1. Microwave the sweet potato for 3 mins on full heat
  2.  Mash the sweet potato, and then whisk thoroughly with 2 eggs to start. If too thick to pour into a pan, add the third egg, if not continue.
  3. Stir in the remaining ingredients except for the coconut oil and cinnamon sprinkles. Mix until well incorporated.
  4. Heat a frying pan over media heat, melt the coconut oil, and spoon roughly 1/4 of the batter into the pan. Let it cook until you see bubbles forming and the pancake is firm enough to flip. Cook for another couple of minutes or so watching carefully.
  5. Serve with a sprinkle of cinnamon or a splash of maple syrup for a real treat.

Vegan Pancakes

Serves: 1


1 cup of flour (all-purpose or whole wheat)

1 teaspoon of sugar

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

1 tablespoon ground flax seed

1 cup + 1 tablespoon non-dairy milk

1 teaspoon apple cider vinegar

1 tablespoon of coconut oil



  1. Add one tablespoon of ground flaxseed with 2 and a half tablespoons of water, whisk together in a bowl and set aside to thicken.
  2. In a medium bowl add in all the dry ingredients (flour, sugar, baking powder, baking soda and salt) and stir together.
  3. In a separate bowl, add the non-dairy milk and apple cider vinegar to create buttermilk. Then add one tablespoon melted coconut oil and finally the flax egg. 
  4. Now, carefully mix the two together without stressing the batter. To do this, form a “crater” in the middle of the dry ingredients, then pour the wet ingredients into the crater. Slowly stir until most of the batter is incorporated. A few small lumps are your friend, too much mixing is not.

  5. Warm the pan over medium-high heat for 3-5 minutes. Then, use a paper towel to spread a little vegetable oil over the bottom of the pan. If the batter sizzles when it hits the pan and forms bubbles after 1-2 minutes without burning, your temperatures are right.

  6. If your pan is large enough, you can cook 2-3 at a time. Again, wait 2 minutes for large bubbles to form on the surface, then flip and cook for another 90 seconds.