Low-waste Pancake Day ideas

The original idea behind Pancake Day was to empty the house of rich or tempting foods before fasting for Lent. The focus on using up the contents of cupboards and taking an inventory of leftover food is also a principle of low-waste living, which helps avoid unnecessary food waste.

Sustainable core ingredients

The core ingredients of traditional British pancakes can often be sourced in a low-waste, plastic-free manner.

Flour in paper bags

Flour is almost exclusively sold in paper bags. Easily recyclable paper wrap is more sustainable than single-use bags made with non-recyclable plastic.

To improve how ethical your pancakes are, search for brands certified as ‘fair trade’ or sustainable agriculture practices. This could include organic grain growing or regenerative farming.

Free-range eggs

Eggs are sold in cardboard boxes which can be kept and refilled or easily recycled. As with flour, some companies will follow more sustainable farming and animal welfare practices than others.

Choosing free-range products helps protect animal welfare, as regulations must be met. In the UK, chickens must have access to mostly vegetated runs continuously throughout the day, with no more than 2,500 birds per hectare.

Farm shops and independent retailers are more likely to know the farming practices of their suppliers than large retailers. Alternatively, some communities have initiatives such as produce swaps, where homegrown fruit and vegetables can be traded for eggs and other produce to reduce waste.

Organic and dairy alternative milk

Organic practices help protect biodiversity. Harsh chemical fertilisers and pesticides can pollute the environment and indiscriminately kill insect populations and plant life.

There are also considerations to be made for animal welfare. Opting for alternative milks such as soya or oat avoids issues with poor treatment of animals.

If dairy milk is preferable, Jersey cows can produce enough milk for their young and more, meaning calves are not separated from mothers.

Tasty toppings and fillings

What makes the best pancake toppings is hotly contended. No matter which side you come down on, there are ways to keep your favourite dish a sustainable, low-waste one.

Avoid palm oil

Land cleared for oil palm plantations destroys vital ecosystems and unique habitats, such as the rainforests which serve as home to the orangutans of Borneo.

Palm oil has a higher yield than other vegetable oils, making it a cheaper option for manufacturers. Many famous brands use it in chocolate-style spreads, peanut butter, and chocolate bars to bolster ingredients or improve texture.

Check ingredient lists and choose not to buy products containing palm oil. Alternatively, buy those with certificates such as the RSPO (Roundtable on Sustainable Palm Oil) to reduce the environmental impact.

Lemon and sugar

The traditional lemon-and-sugar pancake topping results in low waste output. We recommend buying loose lemons, as net bags for citrus fruit are made of plastic fibres which are not universally recycled.

Leftover lemon peel can:

• be used to flavour water
• add zest to recipes
• simply be composted.

Unrefined sugars are healthier and generate fewer carbon emissions in their production. As with flour, sugar can be found in paper bags instead of plastic wrapping. Reducing plastic waste benefits the environment.

Nut butters and fruit

Choose a sustainable nut butter (minus palm oil). Banana and apple complement peanut butter, while tropical fruits such as mango and passion fruit pair well with pistachio butter for a luxury treat.

Alternatively, melt chunks of chocolate onto a hot pancake with a creamy nut butter for pure decadence. The tried and tested American favourite of peanut butter and strawberry jam makes another good combination.

Simple syrup

Whether golden or maple, syrup takes pancakes to the next level. Maple syrup can be found in glass bottles, rather than plastic, as can golden syrup. Golden syrup is also sold in tins, which are easily recycled.

A popular way of complementing syrupy pancakes is to top them with berries or sliced peaches. Fruit is useful as a zero-waste topping option, as peelings, leaves, and stems can all be composted, while stones and pips can either be composted or planted.

Savoury pancakes

Not much of a sweet tooth? Try embarking on a savoury taste adventure with tikka paneer and raita, or keep it simple with ham or roasted vegetables and cheese.

You could also combine leftover ingredients in your fridge that would otherwise risk going unused to minimise food waste.

Low-waste tableware

Prepare and display topping options on serving trays so family and friends can build their own perfect pancakes. Fill small bowls with assorted syrups, sauces, chocolate chunks, and sugar, and use decorative flag cocktail sticks as labels.

Palm leaf tableware and wooden cutlery makes cleaning up easy. Simply pop the remains into home compost, along with food scraps and inedible leftovers.

For ideas on biodegradable catering options, check out FOOGO green’s complete range of environmentally friendly compostable tableware utensils.