Receive our Newsletter

The hush lifestyle delivered straight to your inbox with news, promotions and favourite content from our blog

  • Four Flippin’ Good Pancakes

    From savoury to sweet, classic to kooky (cue some creative sweet potato pancakes), healthy to not-so-healthy... we've put together five of our favourite pancake recipes to inspire you this pancake day - happy flipping! 
    Tahini Chai Pancakes

    Tahini Chai Pancakes

    Serves 2-3

    I N G R E D I E N T S 

    200g all-purpose flour
    3 tsp baking powder
    1 tsp kosher salt
    ¼ tsp ground cinnamon
    180ml cup whole milk
    115g cup sour cream
    2 tbsp tahini
    3 tbsp brewed chai tea
    2 large eggs
    ½ tsp vanilla extract
    maple syrup, for garnish

    M E T H O D

    In a medium bowl  combine flour, baking powder, kosher salt and cinnamon.In another medium bowl combine milk, sour cream, tahini, chai tea, eggs and vanilla extract.

    Take the wet mixture and combine it with the dry mixture. If the mixture is too thick add water to help thin out.

    Preheat a pan to medium high heat. Measure out a ¼ cup of batter and pour it into the pan. Use a spatula to help spread out the pancake batter. Once the top of the pancake begins to bubble, flip and continue to cook for another minute or until golden brown.

    Repeat process until all batter has been used. Garnish pancakes with maple syrup.

    Recipe & photography by Climbing Grier Mountain

    Healthy Sweet Potato Pancakes

    Heathly Sweet Potato Pancakes

    Makes 8 pancakes

    I N G R E D I E N T S

    1 small sweet potato, pureed
    2 eggs
    1 tbsp coconut oil
    1 cup unsweetened almond milk
    1/4 cup maple syrup
    2 tbsp apple cider vinegar
    2 tsp baking powder
    250g gluten free flour
    1 tbsp cinnamon

    M E T H O D

    Mix the sweet potato puree, eggs, coconut oil, almond milk, and maple syrup together.

    Add in the apple cider vinegar and baking powder, then mix.

    Add in the gluten free flour and cinnamon.

    Mix the ingredients together, then pour into an oiled pan.

    Cook over medium-high heat (until the pancake starts to bubble and is solid on one side), then flip.

    Serve and enjoy! 

    Recipes & photography from Jar of Lemons

    Vegan Banana Hazelnut Pancakes

    Vegan Banana Hazelnut Pancakes 

    I N G R E D I E N T S

    130g all purpose flour
    1 tbsp baking powder
    Pinch of salt
    250ml almond milk
    1 tbsp coconut oil (melted)
    1 banana (mashed)
    3 tbsp coconut sugar
    1 tsp vanilla extract
    60g finely chopped hazelnuts

    M E T H O D

    In a small bowl, whisk together the flour, baking powder, and salt, set aside.

    In a medium bowl, whisk together the almond milk, melted coconut oil, mashed banana, cane sugar, and vanilla extract until blended. Stir in the flour mixture, stirring until no flour remains. Fold in the hazelnuts and only mix until incorporated.

    Heat a pan over medium low heat and grease lightly with coconut oil or spray. Make sure the pan is ready for cooking by dropping a bit of water on the pan before cooking, if it sizzles, you are ready to go! Measure pancake batter out onto the pan by ¼ cup and cook until bubbles start to form on the edges and top of the pancakes, which should take 2-3 minutes. Flip pancakes and cook for an additional 2 minutes. Repeat cooking the pancakes until all the batter has been used, greasing the pan between batches.

    Recipes & photography from Heart of a Baker

    Potato, Pea & Leek Pancakes

    Potato, Pea & Leek Pancakes

    Makes 10-12 pancakes

    I N G R E D I E N T S

    300g white, floury potatoes (about 2 medium), peeled
    Salt
    1 large leek, halved and sliced into 3mm thick strips
    1 tbsp olive oil , plus extra for frying
    100ml vegetable stock or milk
    2 eggs
    Black pepper
    60g gram flour (chickpea flour/beans)
    3 sprigs of fresh thyme, leaves picked
    1 tsp baking powder
    100g frozen petits pois (baby peas), defrosted

    M E T H O D 

    Cut the potatoes into quarters then place into a pot and cover with water, salt the water well. Place over a high heat, bring to the boil then turn down to simmer until tender (about 15-20 minutes).

    Meanwhile heat the olive oil in a large frying pan over a medium heat. Once hot, add the leeks and a sprinkle of salt and turn the heat down to low. Cook for around 15 minutes, stirring occasionally until softened but not coloured.

    Once the potatoes have cooked, drain them and return to the pot. Mash with a potato masher or, if like me you don't have one, the back of a fork until mostly smooth. Mix in the vegetable stock/milk, the eggs, black pepper, gram flour, thyme leaves and baking powder until smooth. Fold in the cooked leek and defrosted peas.

    Wipe out the pan you were using for the leeks and return it to a medium-low heat with enough olive oil to lightly coat the base (it's helpful if you're using a non-stick frying pan here). Scoop a heaped tablespoon of batter into the pan to form one pancake. Spoon in one or two more puddles of batter, depending on the size of your pan. Leave to cook until dark golden underneath then use a metal spatula to swiftly flip each one over - this can take as bit of practice as the batter doesn't have the gluten to hold it together, thus you must be confident and quick when flipping! Leave to cook on the other side until dark golden too.

    Keep the pancakes warm on a baking tray in an oven at 100 C whilst you cook the remaining pancakes as before. Serve them warm with a fried eggs (& bacon if you fancy) for brunch, lunch or dinner! They're also excellent with some Cheddar cheese grated on top or some ketchup as a lil snacky.

    The cooked pancakes will keep well, covered in the fridge for a few days - just reheat them in a frying pan with a little bit of oil when you need them.

    Recipe & photography by Top with Cinnamon