Here’s some plant-based recipe inspiration for Pancake Day. Who doesn’t love a rainbow pancake stack, with hidden fruits and veggies in each layer! We topped these with a drizzle of date syrup (we’re obsessed!) and some fresh berries.

For the basic pancake batter you’ll need:

• 300g plain flour

• 2 tsp baking powder

• 400ml oat milk

• A generous squeeze of maple syrup or date syrup

For the rainbow layers, you’ll need a small handful of each:

• Blueberries

• Raspberries

• Fresh spinach leaves

• Roasted or boiled sweet potato cubes

Method

In a large mixing bowl, mix together the flour and baking powder. Then whisk in the oat milk and date/maple syrup until combined.

Split the batter into four bowls, then add a small handful of one fruit/veggie above. Place each into a blender for 10-20 seconds until combined, give it a quick rinse after each time.

Heat a frying pan with a little coconut or olive oil and spoon the batter into the frying pan - each bowl should make 4 small pancakes. Cook your pancakes for 3 minutes each side, until turning golden and cooked through.

Stack the cooked pancakes and drizzle over maple or date syrup and top with nut butter, yoghurt or fresh fruit.