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The Ultimate Plant-based Pancake Recipe This Mother’s Day

It’s time to put on your aprons and whip up the most delicious plant-based pancakes for your mum. Fancy it up with chocolate chip pancakes, lemon and poppy seed pancakes or blue berry pancakes – we got you. Follow the recipe below from Alibi Sydney’s head chef, Jordan Brogan. 


  • 1 cup plant based milk, I prefer oat milk or almond milk
  • 1 over ripe banana, mashed
  • 1 cup all-purpose flour – sub with buckwheat flour if you would like gluten free
  • 1 tsp baking powder
  • 2 Tbsp maple syrup
  • ½ tsp vanilla bean paste
  • ½ tsp cinnamon powder
  • Small pinch of salt


  1. In a medium mixing bowl, combine the almond milk, mashed banana, vanilla, and maple syrup then whisk well.
  2. In a separate bowl mix together all the dry ingredients
  3. Make a well in the centre of the milk and banana mix, place your dry mix inside and fold together and then mix until smooth.
  4. Get a non-stick frying pan and bring to a medium heat, cook pancakes for 2-3 minutes on each side.
  5. Serve with fresh berries and coconut yoghurt

Fancy it up? 

  • Add ½ a cup dark chocolate chips for a chocolate chip pancake
  • Add 30ml fresh lemon juice and the zest of 1 lemon with poppy seeds for lemon and poppy seed pancakes
  • Add ½ cup frozen blue berries for blue berry pancakes