It’s pancake day so we’ve got our own special CBD pancakes recipe! Enjoy traditional pancakes with an extra CBD bonus. CBD is a leading health supplement to boost your body this spring.
CBD oil is a health supplement that supports your immune health, reduces pain and helps with a huge host of other illnesses and daily problems. Read our recipe below for the best CBD pancakes or scroll a little further down for some delicious pancake topping ideas! Or you can read more CBD recipes on our blog!
This recipe makes traditional, English-style pancakes (not the smaller scotch pancakes that rise!) which are perfect for pancake day. They can be paired with a savoury topping or a delicious sweet treat! After the pancakes recipe, you’ll find some of our favourite topping ideas to inspire you.
Makes approximately 8 pancakes.
- 100g Plain Flour
- 2 large eggs
- 300ml semi-skimmed milk
- 1 tbsp rapeseed oil (plus a little extra for frying)
- Pinch of salt
- CBD oil drops
The amount of CBD oil you use will depend on the dosage you normally take in your daily diet. Remember that this recipe produces approximately 8 pancakes so the CBD oil will be divided by 8 per serving (although we imagine you’ll have more than one!).
We always recommend that those new to CBD oil start with low doses and increase from there if you don’t notice any of the positive effects -- such as pain relief, reduced stress and anxiety, improved immune health and increased concentration (to name just a few!). If you want to learn more about the effects of CBD, explore our blog!
- Sieve the flour into a bowl and add a small pinch of salt.
- Make a well in the centre and crack the two eggs into the middle.
- Add approximately 50ml of the milk, the tablespoon of oil and the CBD oil drops (according to your decided dose).
- Whisk the mixture, starting in the centre so you gradually incorporate more of the flour -- this helps to prevent lumps. Continue until you have a smooth, thick paste. (Add a little more milk if it’s too stiff to beat.)
- Add a generous splash of the milk and beat until the paste is looser. Then continue to steadily pour in the milk while whisking, until the mixture has the same consistency of slightly thick single cream.
- Heat a pan on a moderate heat and wipe it with oiled kitchen paper.
- Remove the pan from the heat and ladle pancake mixture into the centre, letting the mixture spread to form the pancake. Tilt the pan as necessary to form an even layer.
- Put the pancake back on the heat and leave it to cook for around 30 seconds.
- Carefully flip the pancake over to cook the other side. Ensure that when you do this the pancake is lying flat without any folds. Cook for another 30 seconds (approximately) until the pancake is golden in colour.
Serve with your favourite toppings!
Savoury Pancake Toppings
Corned beef Hash -- Make a delicious hash by frying corned beef, crushed potatoes, mushrooms and leek. Serve on the pancake with a spoonful (or two!) of baked beans.
Mushrooms and Bacon -- Cut bacon into small pieces and fry on a medium heat in a pan. After around five minutes, add roughly chopped mushrooms and leave this to fry, stirring occasionally. They should absorb lots of that delicious bacon flavour! Be sure to season well. You could also stir in a tablespoon of cream cheese and a handful of chives for a really delicious pancake topping!
Sweet Potato Masala (Vegan) -- Cut sweet potato into chunks and roast in the oven. Create a delicious masala sauce from mustard, fennel and cumin seeds, fried for 30 seconds. Mix with chilli, onion, garlic, ginger, coriander stalks and curry leaves. Add around 100ml of water and stir in ground turmeric and coriander. Mix in the sweet potato, crushing some like mashed potato to thicken the mixture while leaving some chunky. Our top tip is to make this mixture the day before as the flavours improve overnight! Serve on the pancake with your favourite chutney.
Red Pepper and Spicy Beans (Vegan) -- Fry off onion and garlic for a few minutes before adding chopped red pepper to the pan to fry. Add a mixture of different beans such as kidney, pinto or haricot. Add tomato paste with a little water to create a slight sauce and mix in chilli and smoked paprika. You could also crumble some feta, or add vegan cheese, on top for another layer of deliciousness!
Squash, Goat’s Cheese & Rosemary (Vegetarian) -- roast butternut squash in the oven, seasoning with salt and a chopped rosemary sprig. Serve on the pancake and crumble goats cheese on top. It’s also delicious served with a sprinkling of pumpkin seeds, a handful of rocket and a spoon of onion chutney.
Peaches and ice cream -- Top your pancakes with drained tinned peaches and a spoonful of vanilla ice cream.
Lemon and sugar -- It’s the classic pancake topping. Simple and effective with delicious zingy flavour.
Blueberries and honey -- Drizzle honey over your pancake and with a handful of fresh blueberries.
Chocolate, peanut butter and banana - spread some peanut butter onto your pancakes while they’re still hot, add some sliced banana and a sprinkle of finely chopped dark chocolate (or chocolate chips). This one’s best to assemble and eat while hot so the peanut butter and chocolate start to melt!
Whipped cream & syrup -- This is also delicious with some chopped fruit like strawberries or banana, and works with maple or golden syrup.