Our 3 Favourite Sustainable Pancake Recipes

If you’ve been as eager as us for Shrove Tuesday to arrive (coming up on 5th March!), then this blog is for you. We’ve rustled up our top three pancake recipes, which not only deliver on delectability, but on sustainability too. Let us know what you think of these, or share your own tried-and-tested recipes in the comments below!

Tip: Did you know that you can store leftover pancakes (hooray!)? If you make too many, simply wrap them up with one of our beeswax food wraps and stick ‘em in the fridge to warm up later. You can also use them to wrap up your leftover lemons and other toppings. No disposable packaging and no food wasted. Sweet!

#1 The fluffy, American-style pancake (makes 6)

Taste rating: 3/3
Sustainability rating: 2/3

You’ll need:

2 eggs, separated
2 tbsp sugar
½ tsp salt
2 tsp baking powder
60g vegetable oil
300g organic milk
160g plain flour
1 tsp vanilla essence
1 lemon

Separate the egg whites from the yolks and whisk until foamy (pssst: it’s a shame to waste the yolks! Try making custard or mayonnaise out of them - it’s super easy). Make sure you use organic eggs - organic standards go further than ‘free range’ in a number of ways for welfare of hens, including smaller flock sizes, bigger ranging area, no routine beak trimming and a GM-free diet. Better still, if you can source carbon-neutral eggs like this company in the Netherlands, you’ll be keeping hens and the planet even happier.

Mix all the remaining ingredients together in a separate bowl. If you want to ‘up the sustainability ante’ even further, use an organic, Fairtrade sugar and vanilla essence. You could also substitute organic cow’s milk for coconut milk, which has a relatively very low environmental impact.

Slowly fold in the egg whites with the rest of the mixture, then, using a ladle, spoon the pancake batter in to a non-stick pan greased with butter. Cook on a medium heat for around 5-6 minutes, or until small bubbles have formed on top of the mix. Flip once and cook for another 2 minutes. Top with your sugar and juice of an organic lemon (or your other favourite toppings).

Don’t forget! If you make too many pancakes and want to save them, wrap them up with our beeswax food wraps and keep them chilled. Perfect for a tasty, next-day treat.

#2 The vegan-friendly pancake (makes 10)

Taste rating: 3/3
Sustainability rating: 3/3

You’ll need:

100g self-raising flour
½ tsp baking powder
150ml soya milk
½ ripe banana, mashed
8g dairy-free butter, melted
75g blueberries
Sunflower oil
Maple syrup, to serve

Mix together your flour and baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the soya milk to make a thick, smooth batter. Beat in the mashed banana (note, by buying Fairtrade or organic bananas, and mixing up which varieties you purchase, you can encourage a more sustainable banana farming industry) and melted dairy-free butter, then gently stir in half the blueberries. Try swapping blueberries for stewed rhubarb for a seasonal twist - seasonal fruit is better for the environment, since out-of-season fruit is energy-intensive to grow and often transported from overseas (bad for air-miles).

Heat a teaspoon of sunflower oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2-3 minutes until golden.

Transfer onto a plate or low oven to keep warm whilst you repeat using the remaining batter. Serve warm with maple syrup and the rest of the blueberries or rhubarb.

#3 The luxurious, savoury pancake (serves 4)

Taste rating: 3/3
Sustainability rating: 1/3

You’ll need:

200g plain flour
2 medium organic eggs, beaten
540ml organic, semi-skimmed milk
200g spinach
150g ricotta
Juice of 1 lemon, plus extra wedges to serve
2 corn on the cobs
20g bunch fresh dill, roughly chopped
Dairy-free butter for frying
200g good quality, sustainably-sourced smoked salmon

Put the flour into a large bowl, add a pinch of salt and make a well in the centre. Add your organic eggs and gradually mix into the flour. When the eggs are nearly combined, gradually add the organic milk, beating until smooth. Why use organic cow’s milk? Organic dairy cows aren’t pushed to their milk-producing limits to the same extent as non-organic cows. Likewise, they aren’t routinely given antibiotics and generally have a better life than non-organic dairy cows. Moreover, organic milk is nutritionally different to non-organic, containing up to 50% more Omega-3 fatty acids.

Rest the batter for at least 10 minutes. Meanwhile, put the spinach in a colander over a sink and pour over a kettle of boiling water. Leave to drain and cool, then wrap in a clean tea towel and squeeze out the excess water. In a medium bowl, mix the spinach, ricotta (preferably organic) and lemon juice with plenty of salt and pepper.

Boil a pan of water, then add the corn. After 3-4 minutes, drain the corn and refresh under cold water. Cut the kernels off the cobs, then add to the batter with half the dill. In a medium non-stick frying pan, melt a knob of dairy-free butter over a medium heat and, when it starts to foam, pour in a ladleful of pancake batter. Fry for 2-3 minutes, then flip over and cook for 1-2 minutes more until golden and fully cooked. Move on to a warm plate, and repeat with the remaining batter to make about eight medium pancakes.

To serve, put two pancakes per person on plates and top with the ricotta mix and the smoked salmon (make sure your salmon is MSC-certified to support sustainable fishing practices). Sprinkle with the rest of the dill and serve with a wedge of lemon.

If you end up with some leftover ricotta mix, just pop beeswax wrap over the top of the bowl to keep it fresh and save it for tomorrow!

Be sure to send us photos of your pancakes! And if you use your beeswax wrap, let us see how you’ve used it, too. Happy pancaking!


Lydia Paris is a London based writer and content marketing consultant. Get in touch through

© Lydia Paris and Atlas & Ortus, 2019

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