Food & Drinks

3x the most delicious pancakes


My ideal Sunday morning? In bed with Mr. Right (no, still haven't found him), a steaming cup of coffee and a stack of pancakes that will impress you. No banana pancakes, (so 2015) but next level pancakes. Mr. Right, I hope you're reading this, then you can start practicing and I will surely set a brand new white bed…

1. Lemon yogurt pancakes

  • 250 grams whole grain spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • zest of 2 lemons
  • juice of 1 lemon
  • 180 ml plant-based milk
  • 240 ml Greek yogurt
  • 2 eggs
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  1. Mix the flour, baking powder, salt, and lemon zest in a bowl.
  2. Take a small bowl and combine the lemon juice and milk.
  3. In a large bowl, combine the yogurt, eggs, honey, and vanilla and mix well. Add the lemon juice and milk to the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter.
  5. Heat a spoonful of butter or coconut oil in a frying pan and cook the pancakes until golden brown.

Serving suggestion: a spoonful of yogurt, fresh blueberries or red fruit, and drizzle with maple syrup.

2. Creamy pancakes with nut butter

  • 250 grams almond flour
  • 1 tsp baking powder
  • 2 tsp tapioca flour (or 1 tbsp coconut flour)
  • pinch of salt
  • 2 beaten eggs
  • 1 tsp almond extract
  • 180 ml almond milk
  1. Mix the dry ingredients in a bowl.
  2. Add the beaten eggs, milk, and almond extract and mix until you have a smooth batter.
  3. Heat a knob of butter in a large frying pan and cook the pancakes until golden brown.

Serving suggestion: a good dollop of nut butter (homemade of course) and coarse coconut flakes.

3. Vegan coconut pancakes with banana

For the toasted coconut flakes:

  • 90 grams coconut flakes
  • 2 tbsp coconut blossom sugar

For the pancakes:

  • 45 grams coconut flakes
  • 1.5 tsp baking powder
  • pinch of salt
  • 120 grams spelt flour
  • 25 grams oat flour
  • 1 vegan egg (10 grams flaxseed mixed with 3 tbsp lukewarm water)
  • 30 ml melted coconut butter
  • 1 tbsp maple syrup
  • 250 ml coconut milk (milk from a carton and not from a can, or else use almond milk)
  1. Preheat the oven to 200 degrees.
  2. Spread the coconut flakes over a baking dish.
  3. Toast the flakes for 5 minutes until golden brown (keep an eye on the baking dish so the flakes don't burn). Then put the toasted flakes with the coconut blossom sugar in a food processor and grind finely.
  4. In the meantime, mix the flaxseed with the lukewarm water. Set aside.
  5. Mix all the wet ingredients in a large bowl.
  6. Mix all the dry ingredients, including half of the toasted coconut mixture, in a bowl.
  7. Add the dry ingredients to the wet ingredients and mix everything well.
  8. Put a spoonful of coconut oil in a hot frying pan.
  9. Cook small pancakes in the oil, and when the pancakes start to ‘bubble’ a bit in the middle, add half a tablespoon of toasted coconut in the center and flip the pancake.
  10. Do this for all the pancakes.

Serving suggestion: a dollop of coconut cream, some banana slices, and coconut flakes.

How to make coconut cream: let a can of coconut milk sit in the fridge overnight, scoop out the top of the can (the hard part) the next morning and whip with a whisk until creamy.