Vegan pancakes, gluten free pancakes, protein pancakes, 5 ingredients



Category Breakfast
Prep Time 5 Minutes
Cook Time 5 Minutes
Total Time 10 Minutes
Difficulty Easy




  • 160g milk (1/2 cup + 4tbsp )
  • 80g mashed bananas or apple sauce (1/2 cup)
  • 70g maple or agave (1/4 cup)
  • 35g coconut sugar (3 tbsp)
  • 140g oat flour (1 cup + 1.5tbsp)
  • 1 tsp bicarbonate of soda
  • 120g almond flour (1 cup)
  • Pinch of salt
  • 40g freeze dried raspberries (3 handfuls)
  • 80g vegan white chocolate (1/2 cup)


    1.Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint

    2. Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute

    3. When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute

    4. Stack up and serve with toppings of your choice.

    5. For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste

    6. For the raspberry chia jam – heat 100g of raspberries and 4-5 tbsp apple sauce (or maple /agave / date syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken


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