Chef’s Table: Wheat-free savoury pancakes with purple sprouting broccoli and thyme.

Image 1
image 2
Image 3

Get flipping on Shrove Tuesday (Tuesday 9th February) with this delicious vegan pancake recipe from Nicholas Allan at the Star Anise café…



300g spelt flour
½ tsp salt
500ml soya or oat milk
1 tsp chopped fresh thyme
black pepper

Method: Combine all the dry ingredients and add the liquid slowly to make a thick pouring batter. Let it sit for 20 minutes, then heat up a ladle of cooking oil or, for added luxury, coconut oil, until super hot. Add a ladle of batter and turn the heat down – fry the pancakes at a lower temperature for best results. Once browned, flip and cook on the other side until brown. Don’t make the pancakes too thick or they will not roll up very easily.


2 onions, sliced into half moon pieces
handful of chestnut mushrooms, sliced
10 stems of purple sprouting broccoli
Seasoning to taste

Method: Fry off the chopped onions nice and slowly until rich and caramelised – be careful not to burn. Add the mushrooms and a glug of soy sauce and cook. Meanwhile, wilt the purple sprouting broccoli in a lidded frying pan with a splash of water and a teaspoon of salt. Season the mushroom and onion mixture then spoon into the middle of the cooked pancake and add a couple of stems of purple sprouting. Fold the pancake over like a giant Havana cigar and serve with rocket pesto or sundried tapenade from the Fresh Olives stall at the market. Cheese lovers can also add their favourite crumbled feta or mozzarella-style cheese to the mushroom mix before serving. 

Star Anise Arts Café is a macrobiotic café and restaurant in Stroud’s Gloucester Street, offering a changing menu of fresh, seasonal dishes, cakes and pastries made with locally-sourced ingredients. The menu is mainly vegetarian with the occasional fish dish, and is renowned for its vegan and gluten-free options. The café hosts an exciting programme of arts events throughout the year – for more information, visit

Where to buy: