Pancake Day, traditionally known as Shrove Tuesday, is an indulgent feast before Lent. Shrove Tuesday was the last opportunity to use up eggs and fats; pancakes were the most common way of using up these ingredients. Whether you're observing the tradition or not, we've got the perfect pancake pairings for you - plus a recipe for the fluffiest of vegan pancakes!
As far as pancake day celebrations go, nothing stacks up as high as this bundle of maple and coffee treats! Shop now to save 30% on our Pancake Day Bundle!
When we hear "pancakes", we think of maple syrup! Our Eye Cream is made with upcycled maple bark extract for its protective and collagen-boosting properties. What better time to bring a spotlight to this skin-saviour ingredient than Pancake Day?!
Just before you tuck into those cakes, boost your day with our Floral Blend Coffee Face Scrub! Each scrub is made with repurposed coffee grounds that gently buff away dry, dead cells to leave skin feeling soft, smooth and refreshed with calming chamomile as well as gentle rosehip and geranium oils. This blend is perfect for sensitive skin.
Some say the toppings are what make the pancake. We think Nutcessity's award-winning Organic Maple Pecan Nut Butter is the way to go! This is a lightly salted, slightly sweetened pecan butter, whipped with toasted coconut, toasted pumpkin seeds and Canadian maple sugar. Nutcessity is vegan (of course!), Organic Certified, palm-oil free, plastic-free and peanut-free (UKAS laboratory verified).
Use code UPCIRCLE20 for 20% off at Nutcessity till the end of March - min. spend £20.
Finally, is Lost Sheep's Brazil Peaberry coffee beans, for those that want to drink their coffee too! With creamy notes of apricot and melon, this naturally fermented coffee is perfect for filtering. Each bag is made from industry-leading environmentally friendly packaging that's 100% recyclable. Lost Sheep Coffee only brews fully traceable, fairly traded and hand-roasted speciality coffee beans. Every bean comes straight from the family-run Cachoeira Farm in Paranaiba, Brazil.
On to the recipe! We collaborated with Giada, an Italian pastry chef, to bring you a simple yet incredible recipe. Inspired by our upcycled ingredients, you'll be a master of fluffy pancakes. Click here for the recipe reel!
Ingredients (makes 6):
- 100g plain flour
- 14g corn starch
- 1tsp baking powder
- 120ml dairy-free milk (I used soy)
- 25g maple syrup
- 28g sunflower or coconut oil (I used sunflower)
- Nutcessity maple pecan treenut butter
- Maple syrup
- Whole pecans
Step 1: In a small bowl mix together soy milk, lemon juice, maple syrup and oil and leave on the side
Step 2: In a slightly bigger bowl mix all the dry ingredients; flour, corn starch and baking powder:
Step 3: Stir in the wet ingredients and mix until all the lumps disappear. The batter needs to be runny but thick
Step 4: Preheat a non-stick pan, add some oil to avoid the pancake sticking to the pan, ladle approximately 1/3 - 1/4 of a cup of pancake batter, cook for about 20/30 seconds (until the top surface gets bubbly) then flip it and repeat!
Drizzle or pour on as much maple syrup, maple pecan butter and whole pecans as your heart desires!