Pancakes for breakfast, lunch, and supper!

A weekend brunch staple, pancakes are also delicious in their savoury form, for a quick lunch or a laidback evening. A great tip: prepare a large batch of pancake batter and store it in the fridge, in a large Mason jar, for a quick and delish meal ready in no time. Pancake batter keeps in the fridge for up to two days. It’s best to pour your batter into a glass jar and close it tightly. You can also use a salad bowl covered with saran wrap. Discover our three recipes for a pancake feast like no other!

Gluten-free banana pancakes

Having someone with a food intolerance over for brunch? Here’s the perfect recipe for a fuss-free meal! A healthy take on banana pancakes, made with oat flakes and no added sugar. You can prepare your mixture a few hours beforehand to save time. Prep time: 10 minutes Cooking time: 20 minutes Serves: 6 people

Ingredients

2 cups oat flakes 2 ripe bananas 2 eggs 2 tbsp. canola oil (plus a bit more for cooking) 1 cup plant-based milk (almond, soy, or oat) 1 tsp. vanilla ½ tsp. cinnamon 1½ tsp. baking powder 1 pinch of salt

Topping ideas:

Plain Greek yogurt Maple syrup Banana slices Hazelnut spread Melted chocolate

1. Place all the ingredients in a food processor or blender and mix until you get a smooth batter. Let sit at least 15 minutes.
2. Preheat a large, non-stick pan over medium heat. Smear with oil. Pour about ¼ cup (60 ml) of batter into the pan. Cook 3 to 5 minutes or until golden, turning once.
3. Serve with your favourite toppings.

Savoury vegan pancakes

Calling all vegans: here’s a recipe just for you! With no eggs or dairy products, it’s sure to be a hit for lunch, served with scrambled tofu, and at dinner, with some grilled veggies and cashew cheese. Looking for a dessert version instead? Simply replace the salt with a tablespoon of sugar, and serve with maple syrup, pureed pears, a sugar-and-lemon blend, caramel, or any other sweet topping of your choice! Prep time: 10 minutes Cooking time: 15 minutes Serves: 4 people

Ingredients

1½ cups all-purpose flour 1½ cups buckwheat flour 1 tsp. salt 3 cups plant-based milk (a little more for thinner dessert crêpes) ¼ cup canola oil (plus a bit more for cooking)

Topping ideas

Scrambled tofu Stir-fried leek and mushrooms Grilled veggies and cashew cheese

1. In a bowl, mix the two flours and the salt. Next, add the rest of the ingredients and whip until you get a smooth texture.
2. In a non-stick pan smeared with oil, cook your pancakes one at a time—about ¼ cup (60 ml) of batter each—until golden on both sides. Place the pancakes in a dish, covering with aluminum foil after each addition to keep them warm.

Traditional thin crêpes

We all need a classic crêpe recipe that can be made in a snap, with our eyes closed. Here’s one everyone will love that can be used as the base for many gourmet desserts! A mille-crêpes cake, for example, is easy to make and oh-so-yummy. Simply stack your crêpes, adding a topping of your choice between each layer (think chocolate, pastry cream, chantilly cream and strawberries, etc.). Plus, you can make this cake a day in advance to avoid any last-minute stress. How convenient! Prep time: 10 minutes Cooking time: 20 minutes Serves: 4 to 6 people

Ingredients

1½ cups all-purpose flour 3 eggs 2 tbsp. sugar 1 tsp. vanilla 1 pinch of salt 2¼ cups of milk 2 tbsp. unsalted butter, melted Butter or vegetable oil for cooking

1. Put the flour in a bowl and dig a well in the centre.
2. Add the eggs, sugar, vanilla, and salt in the centre of the well and mix using a whip.
3. Progressively add the milk, continuously mixing to prevent clumping.
4. Add the melted butter and mix well.
5. Let sit at room temperature for at least 30 minutes.
6. Heat a non-stick pan with a little oil or butter over medium-high heat. Ladle some batter into the pan, spreading it.
7. Once golden on one side, flip over and wait a few more minutes.