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Shrove Tuesday: The best pancakes to make

Otherwise known as pancake day and a firm favourite here at Lavender Hill Clothing. We’ve compiled a few of our favourite pancake recipes for you to enjoy.

Vegan gluten free pancakes by Jamie Oliver


A delicious recipe inspired by buckwheat pancakes by Jamie Oliver


  • 100 gr Buckwheat flour
  • 37.5 gr Almond flour or ground almonds
  • 1 teaspoon Baking powder
  • a pinch Salt
  • half Ripe banana
  • 150 gr Plant milk
  • 1 teaspoon Vanilla extract Berries fresh or frozen


  • Making these gluten free pancakes is easier than you think: you'll just need a blender, a bowl and a pan!
  • Put buckwheat flour and almonds (or almond flour) into a food processor and blend until you get a nice and thin powder. Add a pinch of salt and baking powder. Put them into a bowl.
  • Using the same food processor, blend banana, milk and vanilla. Jamie uses almond milk, but you can also use coconut milk, hazelnut milk, soy milk…
  • Add the wet ingredients the flours and stir until you get a thick, creamy batter.
  • Heat a pan with a drizzle of oil and, when hot, pour two/three tablespoons of batter.
  • Place some berries on top, then cook the other side until golden brown.
  • Serve your gluten free pancakes with agave or maple syrup, also yogurt and honey if not vegan.


A delicious savoury recipe from Yotam Ottolenghi's book Plenty
Serves 3-4


Lime Butter

  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • Grated zest of 1 lime
  • 1 1/2 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon chopped coriander
  • ¼ teaspoon of Chilly Flakes (Crushed red pepper


  • 250g Spinach Leaves
  • 90g Flour
  • 1 Tablespoon Baking Powder (12 grams)
  • 1 Egg
  • 60g Butter
  • ½ teaspoon of Salt
  • ½ teaspoon Cumin (2 grams)
  • ⅔ Cup Milk (157 grams)
  • 6 Spring Onions
  • 2 Green Chillies
  • 2 Egg Whites


  • Remove stems from spinach and wilt leaves in pan with a splash of water. Drain leaves, let cool, squeeze out as much moisture as possible. Chop roughly.
  • Put dry ingredients – flour, cumin, salt, baking powder, ground chilli in large mixing bowl and whisk together. Add egg yolks and milk whisk until smooth. Mix in spinach, spring onions and fresh herbs if using.
  • Whisk egg whites to soft peaks and gently fold through batter.
  • Heat cast iron frying pan, grease pan with butter or olive oil and ladle about 1/4 of batter onto the pan cook until golden brown on both sides.
  • Serve hot with a nob of butter and some maple syrup
Green pancakes with lime butter
Blueberry and Lemon Pancakes


By Melissa Hemsley


  • 2 ripe bananas (total 200g), peeled
  • 100g quinoa flakes
  • 180ml any milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon baking powder
  • tiny pinch salt
  • 1 1/2 – 2 tablespoon coconut oil (for frying)
  • zest of 1/2 lemon (adding 1/2 to the pancake & 1/2 for sprinkling on top)
  • For the blueberries: 2 tsp maple syrup 2 handfuls frozen blueberries juice of 1/2 lemon


  • Place all the ingredients for the pancakes (except the oil) in a blender or food processor & whizz for about 30 seconds. Alternatively, mash the bananas with a fork & mix in a jug with all the remaining ingredients.
  • Melt a little of the coconut oil in a large frying pan on a high heat.
  • Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ minutes. When they start to bubble, flip them over & cook for 1 minute on the other side.
  • Remove from the pan and repeat with the rest of the batter, using a little more of the coconut oil each time, until you have made eight pancakes. (Place the pancakes on a plate in a low oven to keep warm while you make the rest).
  • Once your pancakes are made & keeping warm, whip up some coconut yoghurt or full fat natural yoghurt & gently heat up the blueberries, with a little maple syrup, in your pancake pan until they are hot through & softening.
  • Serve your pancakes topped with yoghurt swirled with the berries & zest


From Helene Henderson's Malibu Farm Cookbook - her book is filled with wonderfully delicious recipes.
Serves 4


  • 3 Eggs
  • 130g of flour
  • 1 tablespoon sugar
  • 350ml milk
  • 3 tablespoons butter, melted

To serve

  • Berries
  • Whipped cream


  • Blend all the batter ingredients together.
  • Heat a small saucepan and brush with butter.
  • When the edges begin to brown (about 30 seconds), flip the pancake to cook the other side.
  • Once done, remove the pancake and slide it onto a plate to keep warm.
  • Continue on with additional pancakes until the batter is gone.
  • Serve with berries and whipped cream.
Sweidish Mini Pancakes