Omelette pancakes with tomato & pepper sauce

Healthy, low-calorie and gluten-free – these herby egg ‘pancakes’ will become your go-to favourite for a quick midweek meal

Pumpkin pancakes with salted pecan butterscotch

Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes – the perfect brunch to get the weekend off to a sweet start

Breakfast banana split

Top a sliced banana with nut butter, frozen yogurt, a handful of berries and low-sugar granola for a weekend morning treat

Sweetcorn pancakes with fried eggs & chorizo salsa

Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy

Tofu brekkie pancakes

Silken tofu is the secret to making a stack of fluffy, thick, American-style vegan pancakes without gluten, eggs or dairy

Potato & spring onion breakfast pancakes

Contains pork – recipe is for non-Muslims only
This Irish-inspired breakfast, brunch or alternative side dish is based on ‘boxty’, or potato cakes

Banana custard eclairs

Give these afternoon tea classics a fruity makeover with a creamy banana custard filling – perfect for a sophisticated spread

Healthy banana & peanut butter ice cream

Use up ripe bananas in this easy frozen dessert with almond milk, peanut butter and cinnamon – a low-fat sweet treat

Indian potato pancakes

Try something new with a savoury pancake filling of green lentils and potatoes with chilli and ginger that's ideal for Shrove Tuesday or midweek dining.

German-style cheese & bacon pancakes

Contains pork – recipe is for non-Muslims only

Be inspired by the flavours of Flammkuchen and top pancakes with smoked bacon, shallots and melted cheese to serve for Shrove Tuesday or as your next family supper.

Quesadilla pancakes

Give pancakes a Mexican theme with this savoury red pepper and cheese filling – serve with spicy beans and avocado for Shrove Tuesday or all year round! 

Baked banana cheesecake

Forget banana bread, use up over-ripe fruit in this low-sugar cheesecake with a chocolate and nut base and a ricotta and yogurt topping