While there is a lot of excitement surrounding Pancake Day, it can be a difficult time for those following a specific diet.

For those who follow plant-based diets — abstaining from consuming animal byproducts like eggs and milk — it can be difficult to enjoy the festivities alongside friends who aren't equally committed to veganism.

In recent years, growing interest in veganism has resulted in more stores offering plant-based products to customers, allowing them to create recipes that suit their needs.

Here is a selection of the best vegan recipes on the market, so everyone can enjoy the Shrove Tuesday trimmings:

(Deliciously Ella

(Deliciously Ella)

Serves 4


  • 1 teaspoon of baking powder
  • 1 teaspoon of chia seeds
  • 1 tablespoon maple syrup
  • 400ml almond milk
  • 300g plain flour (I use gluten-free)
  • 50g birch muesli (or oat porridge)
  • 30g coconut oil, plus more for frying
  • Squeeze sea salt flakes
  • To serve: coconut yogurt (or any natural yogurt you prefer), a handful of coarsely chopped walnuts, a handful of coconut chips


  1. Mix all the pancake ingredients to form a smooth batter.
  2. Now make the pancakes. Heat a tablespoon of coconut oil in a pan over medium heat, when the pan is hot and the oil has melted, add a large spoonful of pancake batter, using a wooden spoon to spread the mixture.
  3. Cook on one side for 4 minutes before flipping and cook on the other side for 2-3 minutes until cooked through. Remove and repeat until all the dough is used up.
  4. Serve the pancakes hot with a dollop of coconut yogurt and a sprinkling of chopped walnuts and coconut shavings.

(Madeleine Shaw

(Madeleine Shaw)

Serves 2 servings


  • 100g of oats
  • 1 teaspoon of baking powder
  • Pinch of salt
  • ½ teaspoon of cinnamon powder
  • 1 ripe banana
  • 150ml almond milk
  • 1 teaspoon vanilla extract
  • Coconut oil or butter, for cooking
  • Maple syrup, for serving (optional)
  • 200g of strawberries
  • Grated zest and juice of ½ lemon
  • 1 tablespoon liquid maple syrup


  1. Grind the oats until they form flour in a food processor, place them in a bowl and mix with the yeast, salt and cinnamon.
  2. Place the banana, milk and vanilla in a food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until completely combined. Let it rest in the fridge while you make the strawberry compote.
  3. Roughly chop the strawberries and place them in a small pan with the lemon zest, juice and honey and let it boil for 10 minutes.
  4. About 5 minutes before the strawberries are ready, heat 1 tablespoon of coconut oil or butter in a skillet. Take a few tablespoons of the batter and fry it in the pan for a few minutes, then turn it over and cook for another minute until cooked through. Repeat with the rest of the mixture.
  5. Serve the pancake with some jam and more honey or maple syrup if needed.

(Livia's Kitchen

(Lívia's Kitchen)

Serves 1


  • 140g almond butter
  • ½ teaspoon vanilla powder
  • 130g oat flour
  • 350ml almond milk
  • 40g cocoa powder
  • 8 tablespoons maple syrup
  • 40g ground almonds
  • 105g raw chocolate
  • Coconut oil for frying


  1. Add the almond butter, vanilla, oat flour, almond milk, maple syrup, and ground almonds to a food processor and blend until you have a smooth pancake batter.
  2. Divide the mixture in two, leaving half in the food processor. Add the cocoa powder. Heat a frying pan over medium to high heat and add the coconut oil.
  3. Add enough mixture to make the desired size pancake in the middle of the pan. Place some chocolate pieces on top of the mixture. When you see bubbles on the surface of the pancake, use a spatula to flip it and cook for another minute or two on the other side until golden brown.
  4. Move the pancake to a plate and repeat until you have finished with the plain mixture and chocolate mixture.
  5. We love these topped with hot chocolate sauce and lots of berries.

(Cookie and Kate

(Cookie and Kate)

Makes six pancakes


  • 1 cup whole wheat flour*
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup almond milk or dairy-free milk of your choice
  • 2 tablespoons olive oil or melted coconut oil
  • 2 tablespoons maple syrup or sugar of your choice
  • 1 teaspoon pure vanilla extract
  • More oil to grease your pan/pan if necessary


  1. In a bowl, mix the flour, yeast and salt. In a 2-cup liquid measuring cup or another bowl, whisk together the milk, oil, maple syrup, and vanilla extract until well blended. (If the coconut oil solidifies when it comes into contact with cold milk, gently warm it in the microwave until it liquefies again.)
  2. Pour the liquid mixture into the dry mixture. Stir until combined so only a few lumps remain (don't overmix or your pancakes will be tough!). If you want to mix in any completely optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the dough rest for 5 minutes so that your pancakes are very fluffy.
  3. Meanwhile, if you use an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast-iron skillet or nonstick skillet over medium-low heat. You'll be ready to start cooking your pancakes when the surface of the pan is hot enough that a drop of water sizzles upon contact.
  4. If necessary, lightly grease the cooking surface with additional oil or cooking spray (I did not oil the surface of my nonstick frying pan and my pancakes turned out great).
  5. Using a ¼ cup measure, spoon the batter into the hot skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know they're ready to flip when about ½ inch of the perimeter is dull rather than shiny), then flip. Cook on opposite sides for 1 to 2 minutes or until golden.
  6. Repeat the process with the remaining dough, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep them warm in a 200 degree Fahrenheit oven.

(Great British Chefs

(Great British Chefs)

Makes 12 pancakes


  • 220g plain flour
  • 680ml almond milk, maybe more to loosen
  • 1/2 teaspoon salt
  • 5 tablespoons vegetable oil (or other neutral-flavored oil), plus more for cooking the pancakes.


  1. Place the flour and salt in a bowl and make a well in the center. Gradually pour in the almond milk, stirring until you get a smooth dough.
  2. Add oil and blend until smooth and combined
  3. Heat a little oil in a non-stick frying pan. When it's hot, add a thin layer of batter to the bottom and tilt the pan so it spreads out into a nice circle.
  4. Relax for a few minutes while the dough firms up – when the wobbly softness passes, place a spatula under the edge to see what it looks like underneath. As soon as it browns on the bottom, turn it over!

To learn more about the history of Pancake Day, click here.