St Patricks day is around the corner and we are very excited to cook and bake with all things green to celebrate! Spinach is a super food in so many ways. Great for fibre, vitamins K, C, A, iron and lots lots more. The flavour of baby spinach is subtle enough that it can be used in sweet recipes too and its perfect partner is the dominant flavour of a banana!
Tip: Use a powerful blender to mix the spinach along with the wet ingredients and you’ll get this lovely vibrant green colour through the pancakes.
We stock all the fresh and dry ingredients you need to make these fun green pancakes!
What kind of pancakes do you love to eat on pancake day? We enjoy them all! Thin crepes, fluffy American style and even savoury. This year we are going for a thick stack of lemon and poppyseed pancakes. We recommend always choosing organic citrus, especially if you are using the zest. Non-organic citrus fruits are treated post-harvest with all kinds of nasty waxes and chemicals to help them last longer on the supermarket shelves. You can be assured that all of our citrus fruit are organic, so it is totally safe to use the zest. Happy Pancake Day!
Ingredients (makes around 10 large pancakes)
1 large mug of flour
2 tbsp poppyseeds
1 tbsp baking powder
1 tbsp sugar
pinch of salt
2 tbsp cold pressed rapeseed oil
zest & juice of half a lemon
1 mug of oat milk
butter for frying
to serve… whipped cream or natural yoghurt sweetened with icing sugar to taste, then lemon zest, juice and poppyseeds stirred through
Prepare your toppings and pancake pan first. Once you make your batter you want to cook it soon after before the raising agent starts to loose it’s oomph. Pre-heat your pan over a medium-low heat. Thick, fluffy pancakes cook low and slow so that they are golden brown on the outside and perfectly cooked through and fluffy on the inside.
In a mixing bowl, whisk together the flour, poppyseeds, salt, sugar, lemon zest, oil and baking powder. Then squeeze the lemon half and pour it into the mug. Top up the mug with oat milk and stir to create a soured milk. Pour the sour milk into the dry ingredients and whisk to just combine into a thick, smooth batter. Careful not to over-mix.
Melt a little butter in your pancake pan then add a generous serving spoon of the batter. Allow it to cook until golden brown on the bottom (this takes around 3 or 4 minutes on a low heat) then carefully flip and cook for another 2 or 3 minutes or until the pancake is cooked through. Place in a tray to keep warm in a low oven.
Repeat with the rest of the pancake mixture. Stack up the pancakes on plates and top with the cream or yoghurt, extra icing sugar, lemon zest and poppyseeds. Enjoy!
Pancakes are the best any time of year but make them extra special for new years day brunch! Make them large with sticky toffee apples, coconut granola and add your favourite ice cream plus a few sparklers if you wish!
Happy New Year to you, may 2023 be a healthy and happy one.
1 tablespoon white or cider vinegar or lemon juice
oil to fry
vanilla ice cream to serve
For the toffee apples.
Warm a frying pan on a medium heat. Add the knob of butter, and warm through to melt. Tip in the diced apples and cook to soften for a couple of minutes. Add the cinnamon and maple syrup. Cook for a further few minutes until you get a toffee consistency, then pour into a bowl.
For the coconut granola
Preheat the oven to 170c.
Add the coconut, oats, honey and melted butter to a bowl, mix well. Transfer to a lined baking tray.
Toast in the oven for 10-15 minutes, until nice and golden. Keep a close eye so it does not burn. When its cooled pour into a serving bowl.
For the pancakes
Add the flour, sugar, bicarb of soda to a mixing bowl, give it a good stir.
Measure the milk into a jug, crack in the egg, add the vinegar and vanilla and whisk well. Pour into the mixing bowl withe the flour and mix the batter with a fork.
Add the melted butter and gently fold in.
Warm a frying pan on a medium heat, add a drizzle of oil.
To make big pancakes add 4 tablespoons of batter to the pan. Cook until you see bubbles, then flip. Repeat with all the batter.
To serve, stack the pancakes on a plate, add the toffee apples, a few scoops of ice cream, top with coconut granola and a drizzle of maple syrup.
If you’ve made my autumn flavour kit from the blog and now you are wondering what to do with it, make these pumpkin spiced pancakes. They are fluffy, warmly spiced, sweet and so delicious! Even my pumpkin-hating kids like them! The trick with cooking really thick, soft, fluffy pancakes it to cook them low and slow, otherwise they’ll burn on the outside and be raw in the middle. Patience is key here! The other trick is to make the batter shortly before frying, you want the raising agent to work in the pan, not in the mixing bowl. Enjoy!
Ingredients (makes around 9 pancakes)
150g pumpkin puree (from a roasted pumpkin or butternut squash)
150ml milk (any milk you prefer, I use oat milk)
1 tbsp maple syrup (plus extra for serving)
1 heaped tsp of pumpkin spice mix (plus extra for serving) – check out the blog for our formula
2 tbsp baking powder
butter for frying and serving (we use the vegan naturli butter blocks, they are delicious, made from great ingredients and palm oil free)
In a mixing bowl, combine the dry ingredients and mix with a whisk to evenly spread the raising agents and spices. Then add the maple syrup, pumpkin purée and milk and mix to just combine. Careful not to over-mix!
Warm a pancake pan over a medium-low heat and melt a tsp of butter. Fry spoons of the batter in small batches. The batter will grow quite a lot so space the pancakes out. I like to cook just 3 at a time.
Fry on low until risen and golden brown underneath then carefully flip and fry the other side. You may wish to turn them a few times to ensure they are evenly cooked and no longer raw in the middle.
Serve warm with a smear of butter, a generous drizzle of maple syrup and a dusting of pumpkin spice mix. Enjoy!
You can’t beat a simple stack of fluffy pancakes for breakfast sometimes. My recipe is plant based and so easy. I’m putting my kumquat curd on absolutely everything at the moment, but actually it’s the perfect thing for pancakes being buttery, sweet and zingy, I think I’ll be making another batch or two before the season is over!
What are your favourite pancake toppings? Are you a classic butter and maple syrup person? Or do you like to go nutty with peanut butter and banana slices?
*as always, click on the words in bold to be taken to the ingredients or other blog posts