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Delicious Pancake Alternatives

Posted by Team Veloforte on
Delicious Pancake Alternatives

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.

    American-style pancakes

    • 125g self-raising flour
    • 2 tbsp caster sugar
    • 1 tsp baking powder
    • Pinch of salt
    • 150ml milk of choice 
    • ¼  tsp vanilla extract
    • 4 tsp vegetable oil for frying


    Method:

    1. Mix dry ingredients in a bowl. 
    2. Add milk and vanilla extract then whisk until smooth.
    3. 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.
    4. Add a small ladleful of batter (about two tablespoons) to each side of the pan to make two pancakes about 10cm in diameter.
    5. Cook for about a minute until you see bubbles on the surface. Carefully flip over and cook for a minute on the other side.
    6. Transfer to a plate and keep warm. Repeat with the remaining batter.

    Avanti stack recipe

    • 200g medjool dates, 
    • 50g pecans
    • 2tbsp maple syrup
    • ½ tsp cinnamon 
    • Good pinch of sea salt


    Method

    1. Toast the pecans on a baking tray at 170°C/150°C fan for 10 mins.
    2. Leave to cool and crumble pecans by hand.
    3. 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.
    4. Make your stack: alternate pancakes with date paste and crumbled pecans.
    5. Drizzle with maple syrup. Sprinkle over the rest of the cinnamon and a pinch of sea salt.

    Primo Parcels

    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

    • 100g plain flour*
    • 2 large eggs
    • 250ml milk 
    • Pinch of salt
    • 2 tbsp melted butter, cooled
    • a knob of butter, for frying

    Thin pancakes — vegan mix

    • 130g plain flour*
    • Pinch of salt
    • 400ml non-dairy milk (oat or almond work well)
    • 3 tbsp vegetable oil —  plus extra to cook the pancakes

    *Substitute gluten free flour for a gluten free version

    Method:

    1. Mix your dry ingredients in a bowl
    2. Add in your milk (and beaten eggs if using). Whisk in well
    3. Add in the melted butter or oil
    4. Set aside for 30 minutes
    5. Heat a teaspoon or so of butter or oil in a medium non-stick frying pan until hot
    6. Add a ladle (2-3 tablespoons) of batter for each pancake, swirling it around the pan
    7. 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
    8. Layer the cooked pancakes with non-stick baking paper

    Primo Parcels

    Make a start on the filling while your pancake batter is resting.

    • 4–5 fresh beetroot, scrubbed
    • 2 tbsp balsamic vinegar plus extra to drizzle
    • 1 tbsp vegetable oil
    • 1 lemon
    • Cracked black pepper 
    • 100g feta cheese (omit for a vegan version)
    • Bunch of fresh basil, torn

     

    Method:

    1. Remove stalks and chunk the beetroot into 2cm pieces — no need to peel
    2. Coat in the balsamic, oil, the zest of the lemon and a generous amount of pepper
    3. Roast on a baking tray in an oven 200°C/180°C fan for 45 mins until tender
    4. Squeeze the juice of half the lemon over the roasted beetroots and allow to cool slightly.
    5. Make the pancakes
    6. Cut a line from the edge into the centre of a pancake (like you are marking a radius) 
    7. 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.
    8. Roughly tear a bunch of basil & scatter over the fillings
    9. Starting at the cut part, fold one quarter over the next to make a loaded triangle parcel.
    10. Drizzle with balsamic glaze, cracked black pepper & torn fresh basil to serve
    11. You could even drizzle over a Primo gel for an extra beetroot hit

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