Tuesday 16 February 2021 is National Pancake Day!

…or you may know it as Shrove Tuesday.
This traditional Christian festival represents the last opportunity to use up rich foods like eggs, fats and flour, before embarking on a period of fasting during Lent. We asked our team to share their best pancake recipes. Happy cooking!

Emily’s easiest pancake recipe ever



  • 1 cup self-raising flour
  • 1 egg
  • 1 cup milk
  • Oil spray


  1. Mix all ingredients together
  2. Spray your pan and cook pancakes over a medium heat

*Emily’s tip: I learnt this recipe while camping around Australia – it’s quick and easy! Sometimes I add a pinch of salt with vanilla essence and caster sugar for a bit of extra flavour.


Teresa’s plant-based pancakes


  • 1-2 tablespoons of LSA meal
  • 1 banana (mashed)
  • 1 egg
  • 1 tbsp crunchy peanut butter
  • 1 tbsp coconut oil


  1. Mix all of the ingredients in a bowl 
  2. Bring your pan to medium heat and coat with coconut oil
  3. Cook pancakes for 2 minutes or until bubbles start to form on the surface

Cover cooked pancakes with foil to keep warm, and continue re-coating the pan with oil as you cook. Make your pancakes extra special by topping them with one of these combos:

  • Coconut yoghurt & flaked coconut
  • Chopped strawberries & activated buckwheat
  • Blueberries, a drizzle of honey and a pinch of cinnamon

Danielle’s cheese and chive pancakes


  • 2 cups flour
  • 2 eggs
  • 1 cup milk
  • 75g melted butter
  • 2 tbsp sugar
  • A pinch of salt
  • 1 tbsp baking powder
  • 3/4 cup cheddar cheese
  • A handful of chopped chives
  • Sour cream (to serve)


  1. Add all ingredients into a bowl and stir until combined
  2. Pour half a cup of batter into your frypan at a time (feel free to go bigger or smaller depending on your preference)
  3. Cook until the underneath is browned and the edges start to turn up
  4. Load up your pancakes with sour cream and some fresh chopped chives

Joe’s dairy-free chocolicious pancakes



  • 1  cup of flour
  • 1 tbsp coconut oil for mixture and 1 tbsp for pan
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • A pinch of salt
  • 1 cup almond milk
  • 2 tbsp sugar
  • 1/2 cup dairy-free choc chips
  • Fresh raspberries (topping)


  1. Melt choc chips and coconut oil, then pour into a large bowl
  2. Add almond-milk and dry ingredients, then mix well
  3. Coat the pan with 1 tbsp of coconut oil and scoop in 1/2 cup of batter at a time
  4. Cook until bubbles start to form, then flip
  5. Top with fresh raspberries and sprinkle with more choc chips

*Joe’s tip: Boil some water, sugar and raspberries over medium heat for a quick and delicious raspberry sauce


And if you don’t feel like cooking, The Roasted Berry Buttermilk Pancake Stack is sure to satisfy your cravings! Topped with a vanilla ice cream cone, crumbled Tim Tam, chocolate fudge sauce and maple syrup, it’s available from 08.30 everyday!