There are so many tasty plant-based options these days (Picture: Getty Images/iStockphoto)

The best day of the year is almost upon us.

The one day where we can indulge in pancakes for every single meal, and now it’s easier than ever to make vegan and dairy-free swaps so everyone can get involved.

First, we’ve got a vegan take on the American-style pancake stack – using Flora Plant B+tter instead of regular butter. These vegan pancakes are fluffy and have a touch of cinnamon and nutmeg to add a little spice to your morning.  

For those who prefer a savoury breakfast, your stack doesn’t have to be sweet. Flora 100% Natural Ingredients has also shared their dairy-free sweet potato and spinach pancakes – definitely more interesting than simple lemon and sugar.

So, have a read, get your ingredients lined up, it’s time to get flipping.

Sweet vegan pancakes with cinnamon and nutmeg

Delicious and completely plant-based (Picture: Flora)

Prep time: 20 minutes 

Cooking time: 10 minutes 

Servings: 2 portions 

Ingredients 

150g self-raising flour 

30g golden caster sugar 

1 tsp cinnamon 

1 pinch of freshly grated nutmeg 

1 teaspoon baking powder 

150 ml almond milk 

20g Flora Plant B+tter unsalted 

30g Flora Plant B+tter unsalted for frying 

Toppings 

100ml Elmlea Plant Double 

20g icing sugar 

Fruits of your choice plus toasted almonds and optional maple syrup to drizzle 

Method

Place the flour, sugar, baking powder, and spices into a bowl and mix. 

Add the almond milk and the melted 20g of Flora Plant B+tter and whisk until smooth. 

Heat a non-stick pan and add a small knob of Flora Plant B+tter. Pour a small ladle full of batter into the pan and spread into a 10cm diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes. 

Whip Elmlea Plant Double and icing sugar to soft peaks. 

Serve your pancakes with the fruits of your choice topping with Elmlea Plant Double, toasted almonds, and a generous drizzle of maple syrup. 

Savory dairy-free sweet potato and spinach pancakes

Not got a sweet tooth? Try these (Picture: Flora)

Prep time: 10 minutes 

Cooking time: 25 minutes 

Servings: 8 pancakes 

Ingredients 

Pancakes 

100g gram flour 

100g self-raising flour 

1 tsp baking powder 

1 tsp ground turmeric 

1 medium egg 

300ml unsweetened soya milk 

1 small onion peeled finely chopped 

150g sweet potato peeled finely grated 

25g Flora 100% Natural ingredients melted 

Salt 

Pepper 

Filling 

30g Flora 100% Natural ingredients  

1 large clove garlic crushed 

50g closed cup mushrooms sliced 

115g fresh baby spinach washed 

25g toasted pine nuts 

Method

Mix the flour, baking powder and turmeric in a large bowl. 

Make a well in the centre of the dry ingredients and whisk in the egg and milk to make a thick smooth batter. 

Beat in the onion, sweet potato, melted Flora 100% Natural Ingredients and a good pinch of salt and pepper. 

Heat a teaspoon of oil in a small frying pan or omelette pan. 

Drop 2-3 tablespoons full of the batter into the pan. 

Cook for about 2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2 minutes until golden. 

Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter. 

To make the filling for the pancakes, melt the Flora 100% Natural ingredients in a pan and sauté the garlic and mushrooms for 2-3 minutes until soft. 

Add the spinach and cook until wilted then stir in the pine nuts. Season with salt and black pepper. 

To serve, divide the filling between the pancakes folding each in half over the spinach mixture before serving.