3 tasty recipes you need this Pancake Day

Pancake Day only comes once a year. Your toppings, however, say a lot about you.

Are you the sweet treat lover who believes more maple syrup is more joy?
The savoury maverick who thinks pancakes are just flat Yorkshire puddings waiting to happen?
Or the protein-powered planner who wants their stack to work as hard as they do?

Whoever’s gathering around your table this Shrove Tuesday, we’ve got the perfect plant-based pancake recipes to match. At Plenish, we keep things simple — real ingredients, no unnecessary extras, and flavour that speaks for itself . Because when your batter starts with clean-label, plant-based m*lk, you don’t need much else.

From indulgent sweet stacks to bold savoury twists and protein-packed power pancakes, these recipes prove that Pancake Day can be delicious and feel-good. No additives. No fuss. Just pure, simple ingredients doing what they do best.

So whether you’re cooking for flatmates, family, or just yourself (no judgement), consider this your go-to guide for the best Pancake Day recipes in the UK.

Let’s get flipping!

For the sweet treat lover:

These oat milk vegan crepes are the easiest crepes you’ll ever make. Why? Well, they only have six ingredients. Plus, these easy crepes are so spongy and soft with a delicious vanilla flavour and topped with THE best chocolate sauce. Even if you are not vegan, you are going to love them!

Tips and Tricks

Ensure your batter is quite thin and runny so you can pour it into the pan quickly and swirl around so it spreads out into a thin crepe.

If you accidentally use too much flour, all is not lost; simply add in a little more oat milk to get the right consistency.

Get your flipping times on point! You want to wait until all the wet batter has been absorbed, small bubbles start to form, and the side of the crepe goes golden brown. If you flip too early, the crepe will likely break and fold over itself.

Storing Your Oat Milk Crepes

These crepes are the best when they are eaten warm and freshly made. However, leftovers can be kept in the fridge for up to 5 days. For the best results, heat in a pan until warmed through.

Oat Milk Crepes Ingredients

225g plain flour

Tiny pinch of salt

1 + 3/4 cup oat milk (415ml)

1 tablespoon coconut oil, melted + a little for frying

1 teaspoon vanilla extract

1/2 tablespoon maple syrup

Chocolate sauce

1 bar of dark chocolate (100g)

1 tsp coconut oil

How to Make these Oat Milk Crepes

It makes 7 medium (8 inch) or 6 large (9 inch) crepes

Hands on: 25 minutes

Overall time: 30 minutes

Storage: Wrapped in tinfoil or eco-friendly reusable sandwich bag in the fridge for up to 2 days.

Add the flour and salt to a mixing bowl. Stir to combine.

Add the oat milk and whisk using a hand balloon whisk until smooth. Add the vanilla,1 tbsp of coconut oil and maple and whisk again until combined. Leave to rest for 5 minutes to thicken.

Heat a lightly oiled non-stick crepe pan or frying pan over medium/high heat. Careful not to add too much oil, or it will make the crepes greasy. We used a brush, and you can use kitchen paper to mop some up if you add too much.

Pour the batter into the pan (about 1 ladle per crepe), then tip and rotate the pan to spread the batter as thinly as possible.

Cook for 1 – 2 minutes on both sides, or until golden. Timings will depend on the power of your hob. Serve with vegan ice cream and a drizzle of melted dark chocolate.

Chocolate Drizzle

Break the chocolate into squares. Place in a glass heatproof bowl over a pan filled with a little boiling water. Simmer on low heat until the chocolate melts, stirring occasionally.

For pancake maverick:

A savoury take on a breakfast classic with Spiced Chickpea Pancakes with a refreshing Coriander, mint and peanut chutney, all made with Plenish Coconut Milk.

Ingredients (4 people)

Rice Pudding:

• 20g Plant based spread
• 140g Pudding rice
• 1 Vanilla pod
• 2 tbsp panela or coconut sugar
• 800ml Plenish Almond Milk
• Pinch of maldon salt

Peaches:

• 2 Large peaches
• 10g Honey

To serve:

• Roasted pistachios
• Roasted almonds

Rice Pudding Method:

1. Preheat the oven to 110 degrees fan/ 130 oven
2. In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling
3. Stir in the pudding rice and toast for a few minutes
4. Add in the vanilla pod, sugar and salt and stir
5. Pour in the Plenish almond milk and stir well
6. Bring this to a gentle simmer and stir frequently
7. When the rice is evenly floating through the milk put a lid on and place it into the oven
8. Bake this for 15 minutes or until the rice is cooked
9. Remove from the oven, stir well

Roasted Peaches Method:

1. Preheat the oven to 170 degrees fan/190 oven
2. Cut the peaches in half and place cut side down into a baking dish
3. Drizzle the honey all over the peaches
4. Bake for 15-20 minutes until the peaches have caramelised
5. Remove from the oven and allow to rest for 15 minutes before removing the skins

To Serve:

1. Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach

For those looking for a power packed pancake: