It’s Pancake Day! Although who really needs an excuse to eat pancakes? Eat them every day if you really like ’em we say. Here are some tasty ways to change up your pancakes for this special occasion.

5 Sweet pancake recipes

Almond and Honey Pancakes with Blueberries

Find the Almond and Honey Pancakes with Blueberries recipe HERE.

Banana Oat flour pancakes

Banana Oat Flour Pancakes
Banana Oat Flour Pancakes

Find the tasty banana oat flour pancake recipe HERE.

American Pancakes with blueberries and maple syrup


  • 50g/1.7 oz butter + a little extra for frying
  • 300ml/10.5 fl oz buttermilk
  • 1 egg
  • 200g/7 oz pastry flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 sachet vanilla sugar
  • 150g/5.3 oz blueberries
  • Small bottle of maple syrup


  1. Melt the butter in a pan.
  2. Pour the buttermilk into a bowl, add the egg and beat well. Add the melted butter.
  3. In a different bowl, mix the flour with the baking powder, salt and vanilla sugar.
  4. Gradually beat the flour mixture into the batter. Mix 3/4 of the fresh blueberries into the batter. Set the rest of the blueberries aside.
  5. Heat a pancake pan over a medium heat. Pour small ladlefuls of the batter into the hotpan, to form pancakes which are around 10cm in diameter.
  6. Cook for 1 to 2 minutes on each side.
  7. Serve the warm pancakes with the remaining blueberries and the maple syrup.

Recipe via Greenpan

Vegan Pancakes


  • 1 package ORGRAN Buckwheat Pancake Mix
  • Caramel Sauce Ingredients:
  • 1/2 cup unhulled tahini paste
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon vanilla essence
  • Chocolate Sauce Ingredients:
  • 2 tablespoons cocoa powder
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon pure maple syrup
  • Topping Ingredients:
  • fresh raspberries
  • chia seeds
  • raw chocolate
  • cacao nibs


  1. Prepare pancakes as directed by instructions listed on the back of the packaging.
  2. Caramel Sauce Method:
  3. Mix unhulled tahini paste with 3 tablespoon pure maple syrup & vanilla essence. Drizzle over the top of pancakes!
  4. Chocolate Sauce Method:
  5. Mix cocoa powder with melted coconut oil & 1 tablespoon pure maple syrup. Drizzle over the top of pancakes.

Topping Method:

Top with fresh raspberries, chia seeds, raw chocolate chunks and cacao nibs!

Recipe via Orgran

Read more: Four ingredient Lamington Pikelets

Protein Pancakes with Blueberries

Serves: 5 (10 pancakes total, 2 per serve)

Prep Time: 10 minutes.
Cook Time: 4 minutes


  • 1 ½ cups plain flour
  • 2 teaspoons whey powder
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons of Lakanto Classic Monkfruit Sweetener
  • 1 ¼ cups full fat milk
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • ½ teaspoon coconut oil


  1. Mix the flour, whey powder, baking powder, salt and Lakanto Monkfruit Classic Sweetener together in a bowl.
  2. Add the milk and melted butter and lightly whisk. Add the egg and mix until smooth.
  3. Heat the coconut oil in a medium sized non-stick pan over a high heat. Use a large spoon or small ladle to add the pancake mix to the centre of the pan.
  4. Once the pancake starts to form small bubbles on the surface it should be ready to flip.
  5. Once golden on both sides, transfer pancake to a paper towel to remove excess oil.
  6. Serve immediately with your favourite topping – we went with fresh blueberries and sugar free maple syrup!

Recipe via Lakanto

3 Savoury pancake recipes

Savoury pancake cannelloni with ricotta and spinach


  • 160g/5.6 oz flour
  • 400ml/14 fl oz milk
  • 2 eggs
  • 30g/1 oz butter
  • Pinch of salt
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 2 cloves of garlic, minced
  • 800g/1.7 lbs can of peeled tomatoes
  • 1 pack of cherry tomatoes, halved
  • A few fresh basil leaves, coarsely chopped
  • Salt and pepper
  • 250g/8.8 oz spinach, washed and coarsely chopped
  • 500g/1.1 lbs ricotta
  • 1 clove of garlic, minced
  • 100g/3.5 oz grated Parmesan
  • 1 tablespoon basil, finely chopped
  • Nutmeg
  • Salt and pepper
  • 150g/5.2 oz buffalo mozzarella, sliced
  • A few basil leaves


Pancakes: Mix the flour with the milk and eggs. Season with a pinch of salt. Melt the butter in a pancake pan and add to the flour mixture. Mix to form a smooth batter. Heat the pan over a medium heat and add aportion of batter, turning the pan to spread the batter evenly. Flip the pancake as soon as the edges become crisp and fry for 1 more minute.

Tomato sauce: Heat the olive oil in a saucepan and sauté the onions and garlic until transparent. Stir in the canned tomatoes. Add the cherry tomatoes and basil. Simmer for 15 minutes with the lid on. Season with salt and pepper. Set aside.

Filling: Mix the spinach and ricotta in a bowl. Add the garlic, Parmesan and basil. Season with nutmeg, salt and pepper. Mix well, set aside. Preheat the grill in the oven. Cover the base of a large oven dish with a thin layer of tomato sauce. Spread some of the cheese mixture over the first pancake, roll it up and place in the dish. Repeat with the rest of the pancakes, arranging them attractively in the dish. Cover with a generous layer of tomato sauce and the mozzarella. Place under the grill for 5 minutes until the mozzarella has developed a nice golden-brown crust. Garnish with fresh basil.

Recipe via Greenpan

Cauliflower, Carrot and Cheese Pancakes

Ingredients: ⁣

  • 150g cauliflower
  • 1/2 onion, sliced
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • Salt to taste
  • 120g grated carrot
  • 75g flour
  • 2 tsp baking powder
  • 1/2 tub @sssfoods hummus
  • 150ml almond milk
  • 30g Mozzarella vegan cheese


  1. In a pan, sauté onion with ginger garlic paste. Add turmeric, garam masala till it starts to get brown.
  2. Add cauliflower and stir fry. Keep aside to cool.
  3. In a bowl, whisk together carrot, flour, baking powder, hummus, milk and cheese to make a smooth, lump free batter.
  4. Add in the cauliflower mix and salt. Stir well.
  5. Heat a non-stick pan with oil over medium heat. Pour a spoon of the batter and cook for about 2 minutes on each side until golden brown.
  6. Serve with hummus and chilli sauce.

By -Sarju for SSS foods

Zucchini Pancakes w/Basil Yogurt


Pancake Ingredients:

  • 1 package ORGRAN Buckwheat Pancake Mix
  • 150 grams grated green zucchini
  • 10 grams mint leaves, chopped
  • 1 green onion, thinly sliced
  • sea salt
  • 1 tablespoon butter or olive oil for frying

Basil Yogurt Ingredients:

  • 1 cup plain / natural yogurt of choice (greek, natural coconut etc)
  • 10 grams fresh basil leaves, finely chopped
  • 1 tablespoon lemon juice
  • freshly ground pepper
  • 1 tablespoon Optional: maple syrup

To Serve:
250 grams cherry tomatoes, sliced in half or quarters.


  1. Make the Basil Yogurt Sauce by combining all the ingredients. Set aside and make the pancakes.
  2. Prepare pancakes as suggested by packet instructions and add the zucchini, mint, onion and sea salt to the batter.
  3. Heat a pan with olive oil or butter and pour about ⅓ cup into the pan. When bubbles appear and the bottom has lightly brown, turn over and cook the other side. Repeat with remaining batter. Keep the pancakes warm by covering them with foil.
  4. Serve pancakes warm with basil yogurt, cherry tomatoes and a good seasoning of sea salt and pepper. Enjoy.

Recipe via Orgran

Read more: Check out these delicious toppings for your pancakes