Blueberry, Coconut & Almond Butter Pancakes

Blueberry, Coconut & Almond Butter Pancakes

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 

To serve 

  • 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.