Looking for pancake recipes that are perfect for vegan or gluten free diets? Look no further. Tesco’s tasty vegan coconut pancakes with caramelised bananas or the flavourful gluten free pancakes with oranges are perfect for way to celebrate Pancake Tuesday.
Vegan Coconut Pancakes with Caramelised Bananas
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
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.
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.
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.
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.
This recipe uses fresh coconut milk rather than tinned to give a light and fluffy batter. You could also swap this for any other non-dairy milk if preferred, such as almond or soya milk.
Gluten Free Pancakes with Topping
For the pancakes:
1 level tsp bicarbonate of soda
1 tbsp caster sugar
1 small ripe banana, mashed
175ml almond milk
1-2 tsp coconut oil
For the topping:
2 oranges, zested
200g Greek yoghurt
60ml maple syrup
Combine the flour, bicarbonate of soda, sugar and a pinch of salt in a bowl. Add the banana and egg, then whisk in the milk to make a smooth batter.
Melt ½ tsp coconut oil in a non-stick frying pan over a medium-high heat. Add individual tablespoons of batter; they should spread to about 7cm wide so you'll need to work in batches. Cook until small bubbles start to appear on the top, then flip and cook until both sides are golden.
Transfer to a warm serving plate and repeat with the remaining oil and batter.
Slice off the top and bottom of the oranges. On a chopping board, slice the skin and pith away from the flesh of each orange and remove each segment by cutting between it and the membrane, leaving the membrane behind. Reserve any juice.
Top the pancakes with the yogurt, orange zest and segments, then drizzle with maple syrup and any reserved orange juice.
For a simple flavour boost, add a small pinch of cinnamon to the batter.