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


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    Prep Time

    5 Minutes
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    Cook Time

    5 Minutes
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    Total Time

    10 Minutes
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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)


  • Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint
  • Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
  • When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute
  • Stack up and serve with toppings of your choice
  • For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste
  • 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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