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Our Favourite Pancake Recipes

by Lorna Elliott -

Finding a healthy and easy-to-make pancake batter is hard work! Luckily for you we’re all huge fans of pancakes at ESC HQ and have perfected our favourite recipes…

1. Spinach Protein Pancakes

A favourite of marathon-running Marketing Manager Lorna, these spinach protein pancakes are gluten free, high in protein and super easy to make.


  • 284ml pot buttermilk
  • 1 egg, beaten, plus 2 poached eggs per person to serve
  • 200g spinach
  • 175g buckwheat flour
  • 1 tsp gluten-free baking powder
  • Pinch of paprika
  • Rapeseed oil or coconut oil for frying


  • 2 poached eggs
  • Also great with avocado and grilled halloumi


  1. Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
  2. Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
  3. Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes.
  4. Serve topped with poached eggs, sliced avocado and halloumi – depending on what you like.

Find the full recipe with images at BBCgoodfood.


2. Sweet Potato Pancakes

ESC Operations Manager Victoria loves these alternative pancakes. Super fluffy, stackable and lightly spiced, what’s not to love? 


  • 3 tablespoons unsalted butter, plus more for the pan
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/2 cup milk
  • 2 tablespoons packed brown sugar
  • 1 cup mashed sweet potato (see Recipe Notes)
  • Maple syrup, for serving (optional)
  • Chopped pecans, for serving (optional)

Makes 4 to 6 servings (18 to 20 3-inch pancakes)


  1. Melt the butter and set aside to cool.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined. Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Fold in the dry ingredients, mixing until just combined. Don't overmix the batter; it will be lumpy, and that's okay. Let the batter rest for 5 minutes.
  4. Heat a large frying pan over medium heat and add a pat of butter — just enough to coat the surface. Once hot, use a 1/4-cup measure to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
  5. Serve the pancakes immediately with maple syrup and pecans, or your favourite topping.

Recipe Notes

1 cup of mashed sweet potato = one medium to large sweet potato.

To make, roast a medium-large sweet potato for 40 to 50 minutes, until completely soft. Remove the skin (it should easily peel off) and mash.

Find the full recipe with images at


3. Vegan Quinoa Pancakes

ESC Founder and Creative Director Sally likes her pancakes with a protein punch so uses quinoa flour and almond milk or coconut milk. Here’s a similar recipe she’s tried recently:


  • 125 g / 1 cup quinoa flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 240 ml / 1 cup any plant milk (Sally used almond)
  • 2 tsp lemon juice
  • 4 tsp maple syrup
  • 1 tbsp oil for frying (Sally used mild coconut oil)


  • Maple syrup
  • Seasonal fruit
  • Chopped and pan-toasted almonds


  1. In a mixing bowl, combine quinoa flour, baking powder and baking soda.
  2. Whisk in plant milk and almond butter (if using). If you are using full fat coconut milk, there is no need for almond butter, but you may need to add a tablespoon or two of water to loosen up the batter.
  3. Finally, whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
  4. Heat up a medium non-stick frying pan on the stove, brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a pastry brush.
  5. Ladle 2 tablespoons (I use a 1/8 cup measuring spoon for this) of the pancake mix per pancake. Cook each pancake for about 2 minutes on one side – until a few little bubbles form and burst – then flip. Cook for another 2 minutes on the other side, until nicely browned.
  6. Keep cooked pancakes in a stack, in a warm oven while making the rest. Serve with toasted almonds, seasonal fruit and a drizzle of maple syrup.

Find the original recipe with images at


4. Banana Oat Pancakes

ESC CEO Victoria loves making these delicious banana oat pancakes for her family the weekend. Easy, flourless and sugar free, these banana oat pancakes are healthy and filling!


  • 2 bananas
  • 2 eggs
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking pwoder
  • pinch of salt


  • Maple syrup to serve (optional)
  • Fresh fruit of your choice – Victoria uses raspberries and blueberries!
  • Coconut yogurt or nut butter also make great toppings!
  • Pecans


  • In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
  • Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
  • Heat a non-stick frying pan over medium heat.
  • Fry spoonfuls of the batter until golden brown on both sides.

Serve with a drizzle of maple syrup and fresh fruit of your choice.

Find the original recipe with images at

5. Sweet Potato Pancakes with Walnuts

#TeamESC ambassador Dr Megan Rossi @theguthealthdoctor  is a big fan of these pancakes by Williams Sonoma Taste, but makes the following changes to the recipe (all for gut health reasons of course!):

  • sweet potatoes, scrubbed but not peeled
  • 1 1/2 cups (12 fl. oz./375 ml) milk of choice
  • 2 eggs
  • 1 mashed ripe banana
  • 1 1/2 tsp. pure vanilla extract
  • 1.5 cup (5 oz./155 g) whole-wheat flour
  • 1 tbs. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. salt
  • 1/2 cup (2 oz./60 g.) walnuts, toasted and coarsely chopped
  • Warmed maple syrup for serving

Check out the blog for the full recipe and instructions: Williams Sonoma Taste.


Happy flipping everyone and remember - pancakes aren't just for pancake day!

TeamESC x