Pancake Tuesday: Some Divine Recipes We’re Flippin’ Ready To Try

Nutella at the ready!

A day for making glorious pancakes accompanied by heaps of tea, or mimosas if you’re feeling boujee. Pancake Tuesday is a fine aul reason to gorge on excess crepes, challenge your family and housemates to presentation wars, and release your inner Remy the rat by mastering the perfect combination of flavours.

Alternatively, you can follow these tried and tested recipes that get the thumbs up from us.

Bon appetit!

Vegan Coconut Pancakes with Caramelised Bananas

From Tesco 


For the pancakes

  • 225g self-raising flour
  • 2 tbsp golden caster sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 30ml coconut oil, melted, plus extra for frying
  • ½ tsp vanilla extract
  • 400ml coconut milk drink

For the caramelised bananas

  • 50g soft brown sugar
  • 100ml coconut milk drink
  • 2 bananas, peeled and sliced into thick rounds
  • 4 tbsp coconut yoghurt, to serve


  1. Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
  1. Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.
  1. To make the caramelised bananas, heat the sugar and coconut milk together in another frying pan until the sugar has melted and the mixture is bubbling. Once reduced slightly, add the sliced bananas and allow to bubble for 2 mins, then flip over the slices and cook for another 1 min.
  1. Serve 3 warm pancakes per person with some of the bananas, drizzling over any remaining caramel from the pan. Finish with a dollop of coconut yogurt.

Chocolate Pancakes 

Little Green Spoon


  • 120g of gluten free oats
  • 300ml of nut milk
  • 15g of nut butter
  • 7g of ground flaxseed
  • 15ml of maple syrup
  • 1 teaspoon of baking powder
  • 10g of cacao powder
  • 15ml of melted coconut oil


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Vegan Chocolate Pancakes with Blueberry Compote

From Aldi


  • 130g The Pantry Plain Flour
  • 25g The Pantry Cocoa Powder
  • 2 tsp Baking Powder
  • 250ml Actileaf Sweetened Almond Drink
  • 35ml Coco Loco Coconut Oil, melted
  • 35ml Specially Selected Canadian Grade A Maple Syrup
  • 1 tsp The Pantry Vanilla Extract
  • Pinch of Stonemill Salt
  • 225g fresh Blueberries
  • 1 tbsp The Pantry Light Soft Brown Sugar
  • 40ml The Juice Company ‘Not From Concentrate’ Fresh Orange Juice (Smooth)
  • Pinch Ground Stonemill Cinnamon
  • Extra Coco Loco +Coconut Oil, for frying


  1. Put the blueberries, orange juice, brown sugar and ground cinnamon into a small saucepan.
  2. Gently bring to the boil and cook for a couple of minutes, then allow to cool.
  3. Put the plain flour, cocoa powder and salt into a mixing bowl and whisk together.
  4. Put the almond drink, coconut oil, vanilla essence and maple syrup in a bowl together and whisk.
  5. Make a well in the flour mixture and pour in the almond drink mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter, then allow to rest for a few minutes.
  6. Heat some oil in a frying pan. Add 4 tablespoons of the batter in the pan, spoon into a circle and fry each side for a few minutes.
  7. Transfer to an oven to keep the pancakes warm while you cook the rest.
  8. Serve the pancakes stacked alongside the blueberry compote.

Basic Pancake Recipe

Donal Skehan 


  • 110g of plain flour
  • A pinch of salt
  • 2 large eggs
  • 200ml of milk
  • 75ml of water
  • 2 tablespoons of melted butter


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Chocolate, Orange and Cardamon Pancakes

Clodagh McKenna 


For the batter

  • 120g / 1 cup plain / all-purpose flour
  • 2 eggs
  • 180ml / 2/3 cup milk
  • Zest and juice of 1 orange
  • 1 tbsp melted butter
  • Vegetable / canola oil, for frying
  • Zest and juice of 1 orange

For the sauce 

  • 175g / 1 cup good-quality dark chocolate, broken into pieces
  • 60g / 1/3 cup caster / superfine sugar
  • 5 cardamom pods, crushed and seeds taken out (you use the seeds)
  • 3 tbsp cream
  • Zest of ½ orange


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