It's only flippin' pancake day!

Pancake Day falls on March 4th this year and we have 2 recipes for you to try.  We have a traditional pancake recipe, but first we want to share with you this recipe for egg-less pancakes - you read it right, egg-less pancakes!  In this recipe banana takes the place of the egg as the binding ingredient.

Eggless Pancakes

250g plain flour

4 tsp baking powder

1/4 tsp salt

470ml soy milk

60ml vegetable oil

1/2 large ripe banana, mashed

1 tsp vanilla extract


1. Mix all the dry ingredients together in a bowl.

2. In a separate bowl, use a stick blender, or whatever you have, to whizz together the oil, banana, vanilla extract and a little of the soy milk.  Then gradually add all the soy milk.

3. Add this mixture to the dry ingredients and mix.

4. Leave to settle for an hour and then use a non-stick frying pan or crepe pan to make pancakes - a non-stick pan means that you don't need to use any more oil.




Traditional Pancakes

115g flour

2 eggs

pinch of salt

200ml milk

85ml water.


1. Sift flour and salt into a large mixing bowl.

2. Make a well in the middle of the sifted flour

3. Lightly beat the eggs water and milk. Pour into well and whisk incorporating the flour a little at a time until you have a smooth batter.

4. Leave to stand for 1/2 hour.

5. Heat pancake pan add a little butter. Pour batter into middle of pan, tilting slowly round, as you pour, until you have an even coating.

6. When underside is golden brown its time to flip over if your brave enough or use a fish slice and again cook until golden brown.


We have everything you need to whip up perfect pancakes - mixing bowls, whisks, crepe pans - and some clever gadgets for adding flavour like a citrus spray for spritzing fresh lemon and a strawberry huller for, well, hulling strawberries!


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