The best healthy pancake recipes

healthy pancake recipes
Samantha Simmonds,-Digital Writer

Do Pancake Day your way with these delicious vegan, dairy-free and gluten-free alternatives

Just because you follow a plant-based, dairy-free or gluten-free diet, doesn't mean you can't enjoy a treat or two on Shrove Tuesday. Roll up your sleeves and get creative with these simple swaps from Waitrose & Partners. Top with fresh fruit for a guilt-free breakfast treat, or stack ’em high and pile on the toppings

Dairy-free pancakes

Virtually any dairy alternative (including coconut, rice, soya and oat milk) can be used as a substitute for cow's milk in pancakes, but we love almond milk – naturally lactose free and low in fat, it's also a good source of vitamin E. Why not top your pancake stack with cherries for a delicious Bakewell tart-inspired twist?

Ingredients (serves 4)

500g fresh mixed berries (strawberries, raspberries, blueberries)
2 tbsp icing sugar
1⁄2 lemon, juiced
150ml fresh Alpro Almond Drink
1 medium Columbian Blacktail Free Range Egg
50ml vegetable oil, plus a little extra for frying
125g self-raising flour
50g raisins


  1. Tip the fruit into a large bowl, mix in 1 tbsp of the icing sugar and the lemon juice and set aside while you make the pancakes.
  2. Place the Alpro Almond Drink, egg and oil in a large bowl and whisk in the flour and remaining icing sugar. Stir in the raisins.
  3. Heat a little oil in a frying pan and place 4 large tbsp of the batter into the pan. Cook gently for 1⁄2 –1 minute each side until golden and cooked through. Repeat to make a total of 8 pancakes. Top with the fruit and serve. 

Donal Skehan’s gluten-free pancakes with blueberry, banana and honey

Making your own oat flour takes seconds, and comes with a host of health benefits to boot – oats are packed with vitamins, minerals and prebiotic beta-glucan fibre, keeping you fuller for longer while feeding those all-important good gut bacteria.

Ingredients (serves 2)

120g oat flour (oats blitzed in a food processor)
1 tsp gluten-free baking powder
1 tsp chia seeds, flax seeds or ground pumpkin seeds
Pinch of fine sea salt
100ml milk
2 large free-range eggs, separated
150g blueberries
1 tbsp coconut oil
1 large ripe banana, peeled and sliced
Honey, coconut yogurt, to serve


  1. Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk into a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
  2. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.
  3. To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, and yogurt.

Easy vegan pancakes

No eggs? No problem – simply add a little more (dairy-free) milk for the perfect vegan pancake batter. If you're accustomed to the traditional way of doing things, your first attempts might turn out to be a bit of a mess, but whatever they look like, we promise they'll taste delicious.

Ingredients (serves 4)

150mg plain flour
300ml milk alternative, such as almond or rice
1 tbsp sunflower oil, plus extra for cooking


  1. Place the flour, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter – it should be the consistency of single cream so add a little more liquid if needed. Set aside for 30 minutes to rest if you have time.
  2. Heat a heavy 18cm-20cm frying pan over a medium heat. When the pan is thoroughly heated, add 1 tbsp oil, swirl around then tip out any excess. Add enough batter to just coat the base of the pan (40-50ml), swirling it around quickly to make an even layer. Cook for 1-2 minutes, or until the edge begins to curl and the base is golden brown. Use a palette knife to flip the pancake.
  3. Cook for 30-60 seconds more, then transfer to a warm plate. Return the pan to the heat, add a touch more oil, pour out any excess and repeat with the rest of the batter, separating each pancake with a piece of baking paper. The first one or two pancakes are reliably disastrous but the rest should be beautiful. Serve warm with your choice of toppings.

For more inspiration head to Waitrose’s Pancake Day recipes.

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