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Delicious Pancake Alternatives

Posted by Team Veloforte on
Delicious Pancake Alternatives

Brilliance found in the everyday. 

Veloforte’s wonder ingredients aren’t hard to find. They’re front & centre in your greengrocer's, dotted around the local grocery store or even hidden somewhere in the depth of your cupboards. Packed into our bars, they offer incredible flavour and performance, but they'd also work deliciously well...on pancakes. 

So when it was time to indulge, we spoke to our Head Chef Lara for some inspiration on how you could recreate some of Veloforte's most popular flavours into brilliant Pancake Day ideas at home.

Here you'll find some top tips to a perfect base mix & 3 delectable recipes, straight from the kitchen at Veloforte....time to up your pancake game! 

  • Pancake "switch-up" Mix
  • Avanti Stack
  • Di Bosco Roll
  • Primo Parcels


All about that base

Every win starts from a good base. You don't have to compromise if you follow a gluten-free or plant-based diet so here are three, tried & tested, easy pancake recipes to fit your dietary needs. 

Each recipe makes 6-8 pancakes

Standard Pancake Recipe

Veloforte | Standard pancake ingredients

100g plain flour*
2 large eggs
250ml milk 
Pinch of salt
2 tbsp melted butter, cooled
a knob of butter, for frying
(1tbsp caster sugar - optional)

*For a simple Gluten Free recipe just switch to Gluten Free Flour


  1. Sift the flour into a bowl with a pinch of salt and make a well in the centre.
  2. In another bowl, whisk the eggs with the milk and slightly cooled melted butter to combine, then pour into the well. (Add the sugar here if you want a sweet pancake base).
  3. Whisk the liquid into the flour until you have a smooth batter. Cover & set aside to rest for 30 minutes.
  4. To cook the pancakes, heat a teaspoon or so of butter in a medium non-stick frying pan until hot and foaming. Add a ladle (2-3 tablespoons) of batter for each pancake, swirling it around the pan as you add it.
  5. Cook each pancake for 3-4 minutes until the edges begin to curl upwards & the pancake is loose in the pan when you give it a shake. Flip it over for a final minute on the other side.
  6. As the pancakes are ready, layer them between sheets of nonstick baking paper.
  7. Serve with your favourite fillings or toppings  

Vegan Pancake Recipe

Veloforte | Vegan pancake ingredients

 130g plain flour*
Pinch of salt
400 mls non-dairy milk (Oat or Almond work well)
3 tbsp vegetable oil - plus extra to cook the pancakes

*For a simple Gluten Free recipe just switch to Gluten Free Flour


  1. Sift the flour into a mixing bowl, add the salt and make a well in the centre.
  2. Gradually pour in the almond milk, whisking as you go until you get a smooth batter.
  3. Add the oil and whisk until smooth and combined
  4. Heat a tiny dash of oil in a non-stick frying pan. Once hot, add a fine coating of the batter to the bottom and tilt the pan so it spreads out into a nice circle.
  5. Relax for a few minutes while the batter firms up (this takes longer than a standard pancake mix so be patient) – when the wobbly softness goes & the edges start to curl upwards, pop a spatula under an edge to see how it’s coming along underneath. Once golden on the underside, flip it!
  6. Serve with your favourite fillings or toppings 

 Fluffy American Style pancakes 

Veloforte | American style fluffy pancake ingredients

125g self-raising flour
1 tsp baking powder
Pinch of salt
150 mls milk of choice  (dairy/Oat/Almond work well)
1/4 tsp vanilla extract
2 tbsp caster sugar
4 tsp vegetable oil for frying

*to boost your protein intake swap out 30g flour for 30g of your favourite protein powder


  1. Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly.
  2. Add the milk and vanilla extract and mix with a whisk until smooth.
  3. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper.
  4. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.
  5. Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. 
  6. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way.
  7. Serve with your preferred toppings.

Time to pimp your pancakes Veloforte Style!

The Avanti Stack

Smashed medjool dates, oven toasted pecans, maple syrup, cinnamon & Sea salt sprinkle. 


American Fluffy Pancake mix
200g medjool dates, 
50g pecans, 
2tbsp maple syrup, 
½ tsp cinnamon 
Good pinch of Sea salt 


Veloforte | Avanti Stack Ingredients

  1. Mix the pancake batter & leave to sit.
  2. Heat the oven to 170C/150C fan & toast the pecans on a baking tray for 10 mins until shade darkens & they smell deliciously nutty. Leave to cool before crumbling by hand into uneven chunks.
  3. Rip open the medjool dates & remove the pips. Roughly chop the dates & squash with the back of the knife to make a rough paste. Drizzle with half the maple syrup, half the cinnamon & a small pinch of sea salt & mix well.
  4. Make the pancakes & stack alternating with the date paste & crumbled pecans.
  5. Drizzle with maple syrup & the rest of the cinnamon & a sprinkle of sea salt.

Di Bosco Roll

Fresh strawberries, red grapes & cherries, pan seared pistachios & a quick rosemary syrup.


Vegan pancake mix
500g of soft red fruits (Fresh strawberries, red grapes, cherries)
50g pistachio kernels 
A Scrape of cherry jam
A dusting of icing sugar
Drizzle of Rosemary Syrup (optional)


Veloforte | Di Bosco Pancake Ingredients

  1. Make the pancake batter & leave to sit.
  2. Remove the stems of the strawberries & quarter. Half the red grapes, remove the pips from the cherries & halve (top tip is to use a piping nozzle to push through the cherry pips!) Drizzle with rosemary syrup & set aside.
  3. Heat a non stick frying pan on the hob & sear the pistachios until coloured (2-3 mins). Keep them moving in the pan to colour evenly. Leave to cool before crumbing in a pestle & mortar or finely chopping 
  4. Make the pancakes & smear cherry jam all over the pancake.
  5. Load up a generous pile of red fruits, top with the pistachio crumb & Roll the pancake into a cone shape.
  6. Top with a dusting of icing sugar, pistachio crumb & a drizzle of rosemary syrup.
How to make the fresh Rosemary syrup (makes 8 servings)
1 cup water (250mls)
1 cup sugar (200g)
4 fresh sprigs of rosemary
Veloforte | Rosemary Syrup ingredients

Combine water and sugar in a small saucepan. Heat over medium high heat and bring to a boil, whisking occasionally until sugar dissolves. Let simmer for a few minutes until liquid is completely clear. Remove the saucepan from the heat. Add fresh rosemary to the saucepan and let the simple syrup cool for 30 minutes to an hour, until thick and syrupy. 
Remove the rosemary sprigs from the pot. Pour rosemary simple syrup into a glass jar.  Keep in the refrigerator until ready to use.
Keeps for 2 weeks.


Primo Parcels 

Oven roasted fresh beetroot with lemon zest, black pepper & balsamic vinegar, crumbled feta, balsamic drizzle & torn basil.


Standard pancake mix
4-5  fresh beetroots 
2 tbsp balsamic vinegar - & more to drizzle at end
1tbsp vegetable oil
1 lemonCracked black pepper 
100g Feta cheese
Bunch of fresh basil - torn
Veloforte | Primo Pancake Ingredients


  1. Make the pancake batter, cover & leave to sit.
  2. Remove the stalks & chunk the beetroot into 2cm pieces (no need to peel as roasting will soften the skin) Coat in 2 tbsp balsamic vinegar & 1 tbsp vegetable oil, the zest of the lemon & a generous amount of cracked pepper.
  3. Roast on a baking tray in an oven 200C/180C Fan for 45 mins until tender. The balsamic will have reduced & thickened to a glaze on the beetroots. Squeeze the juice of half the lemon over the roasted beetroots & allow to cool slightly.
  4. Make the pancakes.
  5. Cut a line from the edge into the center of a pancake (like you are marking a radius) Imagine your pancake as 4 quarters. Load a pile of crumbled feta on the 1st quarter, then beetroot on the second, then crumbled feta, & repeat until all 4 quarters are filled. Roughly tear a bunch of basil & scatter over the fillings.
  6. 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.
Flipping delicious!