This vegan pancake recipe is a firm favourite at breakfast time, as it’s packed with plant-based goodness to power you through the morning.
If you eat dairy and want to mix the recipe up a bit, you could fry the pancakes in butter and top them with a thick Greek yoghurt instead.
Watch Pip & Steph whip up this recipe to celebrate Pancake Day (full recipe below)
Makes 6-8 pancakes. Takes 25mins.
- 1 tablespoon ground flax seeds
- 1 tablespoon coconut oil, plus extra to fry
- 2 tablespoons of Pip & Nut Almond Butter (we love our Coconut Almond Butter in this recipe)
- 250ml almond milk
- 180g spelt flour
- 1 teaspoon golden caster sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon bicarbonate of soda
- 150g blueberries, plus extra to serve 25g
- Coconut oil to fry
- Extra Almond Butter
- 150g coconut yoghurt
- 50g toasted coconut flakes
- Maple syrup, to serve
Add the ground flax seeds to a large bowl, pour over 2 ½ tablespoons of cold water and leave it to thicken. Melt the coconut oil, coconut almond butter and milk in a small pan over a medium heat, then leave it to cool for a few minutes. Then pour this mixture into the bowl with the flax seeds and mix until smooth.
Next, combine the flour, sugar, baking powder and bicarbonate of soda in a large mixing bowl. Gradually pour in the wet mixture, stirring continuously until combined and you have a nice thick batter. Fold in the blueberries, then set aside for 5 minutes.
Heat a little coconut oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (you may be able to make 3 - 4 at a time, depending on the size of your pan). Cook for around 2-3 minutes, or until golden underneath, before flipping them over. Cook for a further 2-3 minutes on the other side, or until golden. Place in a low oven to keep warm while you make the remaining pancakes. Serve with a dollop of coconut yoghurt, a handful of blueberries and a drizzle of almond butter. You can finish them off with a sprinkling of toasted coconut flakes if you’re feeling fancy.