Shrove Tuesday is nearly upon us so why not try this recipe for vegan fruity pancakes

  • 30 minutes
  • 4
  • Easy


  • For the pancakes:
  • 50g plain white flour
  • 50g gram flour, sifted
  • 15g poppy seeds
  • 300ml pint soya milk
  • Pinch of salt
  • 1 tsp sunflower oil
  • 150ml natural soya yogurt
  • For the filling:
  • 2 ripe bananas, chopped
  • 1 lemon, juiced
  • 50g ready-to-eat dried apricots, chopped
  • 50g toasted almonds, chopped
  • 1 tsp groundnut oil
  • To decorate:
  • 1 tsp poppy seeds (optional)
  • Thin slivers of lemon zest


To make the fruity pancakes: First, make the pancakes. Blend the flours, poppy seeds, soya milk and salt in a blender or food processor. Leave to stand for 20 minutes.

Meanwhile, make the filling by mixing the bananas, lemon juice, apricots and almonds together.

Heat a little oil in a non-stick pancake pan. Use a 50ml/2oz ladle to measure the batter for each pancake. Pour the batter for one pancake into the pan, swirling it around to cover the base evenly. Cook until set and golden brown underneath, then flip the pancake over and cook the other side.

Make 8 pancakes and layer to keep warm. Fill each pancake with a couple of spoonfuls of the filling and fold into quarters.

Arrange 2 on each serving plate with a spoonful of soya yogurt. Sprinkle poppy seeds (if using) and lemon zest on the yogurt to decorate and serve.

©The Vegetarian Society

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