Give your pancakes the Veloforte treatment
You know that we love food here at Veloforte — that’s why we’re the only active fuel to win multiple Great Taste Awards, and why we only ever use real food ingredients.So with Pancake Day on the horizon, we’ve given pancakes a couple of delicious Veloforte twists. Get the recipes for our sweet and salty Avanti stacks and deliciously savoury Primo parcels (with a vegan adaptation).
The Avanti Stack
Based on the exquisite flavours of our Avanti bar, this fluffy stack of American-style pancakes is paired with smashed medjool dates, oven toasted pecans, maple syrup, cinnamon and sea salt.
First up, you’ll need some fluffy pancakes.
- Mix dry ingredients in a bowl.
- Add milk and vanilla extract then whisk until smooth.
- Heat a large non-stick frying pan on medium heat. Add a little oil and rub around the pan with a brush or kitchen roll.
- Add a small ladleful of batter (about two tablespoons) to each side of the pan to make two pancakes about 10cm in diameter.
- Cook for about a minute until you see bubbles on the surface. Carefully flip over and cook for a minute on the other side.
- Transfer to a plate and keep warm. Repeat with the remaining batter.
Avanti stack recipe
- Toast the pecans on a baking tray at 170°C/150°C fan for 10 mins.
- Leave to cool and crumble pecans by hand.
- Rip open dates and remove the pips. Roughly chop and squash with the back of the knife to make a rough paste. Add half the maple syrup, half the cinnamon and a small pinch of sea salt. Mix well.
- Make your stack: alternate pancakes with date paste and crumbled pecans.
- Drizzle with maple syrup. Sprinkle over the rest of the cinnamon and a pinch of sea salt.
Our original beetroot and lemon energy gel raised some eyebrows — until people tasted how good it was. Here we’ve incorporated it into some uniquely moreish zingy, savoury pancakes.
You’ll need some crêpe-style pancakes for this.
Thin pancakes — vegan mix
*Substitute gluten free flour for a gluten free version
- Mix your dry ingredients in a bowl
- Add in your milk (and beaten eggs if using). Whisk in well
- Add in the melted butter or oil
- Set aside for 30 minutes
- Heat a teaspoon or so of butter or oil in a medium non-stick frying pan until hot
- Add a ladle (2-3 tablespoons) of batter for each pancake, swirling it around the pan
- Cook each pancake for 3-4 minutes until the edges begin to curl upwards. Flip it over for a final minute on the other side
- Layer the cooked pancakes with non-stick baking paper
Make a start on the filling while your pancake batter is resting.
- Remove stalks and chunk the beetroot into 2cm pieces — no need to peel
- Coat in the balsamic, oil, the zest of the lemon and a generous amount of pepper
- Roast on a baking tray in an oven 200°C/180°C fan for 45 mins until tender
- Squeeze the juice of half the lemon over the roasted beetroots and allow to cool slightly.
- Make the pancakes
- Cut a line from the edge into the centre of a pancake (like you are marking a radius)
- Imagining your pancake as four quarters, load a pile of crumbled feta on the first quarter, then beetroot on the second, then crumbled feta, and repeat until all are filled.
- Roughly tear a bunch of basil & scatter over the fillings
- Starting at the cut part, fold one quarter over the next to make a loaded triangle parcel.
- Drizzle with balsamic glaze, cracked black pepper & torn fresh basil to serve
- You could even drizzle over a Primo gel for an extra beetroot hit