Pancake Day, traditionally known as Shrove Tuesday, is an indulgent feast before Lent. Shrove Tuesday was the last opportunity to use up eggs and fats; pancakes were the most common way of using up these ingredients. Whether you’re flippin’ up a storm for brunch or just fancy a sweet treat, we’ve got the perfect vegan pancake recipe for you.
When we hear "pancakes", we think of maple syrup! Our Eye Cream is made with upcycled maple bark extract for its protective and collagen-boosting properties. What better time to bring a spotlight to this skin-saviour ingredient than Pancake Day?!
On to the recipe! We collaborated with Giada, an Italian pastry chef, to bring you a simple yet incredible recipe. Inspired by our upcycled ingredients, you'll be a master of fluffy pancakes. Click here for the recipe reel!
Ingredients (makes 6):
- 100g plain flour
- 14g corn starch
- 1tsp baking powder
- 120ml dairy-free milk (I used soy)
- 25g maple syrup
- 28g sunflower or coconut oil (I used sunflower)
- Nutcessity maple pecan treenut butter
- Maple syrup
- Whole pecans
Step 1: In a small bowl mix together soy milk, lemon juice, maple syrup and oil and leave on the side
Step 2: In a slightly bigger bowl mix all the dry ingredients; flour, corn starch and baking powder:
Step 3: Stir in the wet ingredients and mix until all the lumps disappear. The batter needs to be runny but thick
Step 4: Preheat a non-stick pan, add some oil to avoid the pancake sticking to the pan, ladle approximately 1/3 - 1/4 of a cup of pancake batter, cook for about 20/30 seconds (until the top surface gets bubbly) then flip it and repeat!
Drizzle or pour on as much maple syrup, maple pecan butter and whole pecans as your heart desires!