What's better than pancakes... vegan pancakes! This recipe will soon become your go to pancake recipe, whether it's blueberries, strawberries or banana pancakes you're craving you can easily alter our recipe by adding your own twist with your favourite fruit.
Add all of the dry pancake ingredients in to a mixing bowl and combine. Pour in the wet ingredients and mix thoroughly until a thick yet runny mixture forms.
On a low heat, using a frying pan, melt a small amount of coconut oil.
Ladle around 60ml of the pancake batter in to the pan and cook for 30 seconds then cook the other side of the pancake for a further 30 or until the pancake begins to turn brown.
Repeat with the remaining pancake batter and serve on a plate with fresh or dried blueberries, toasted coconut chips and a drizzle of maple syrup.
Swap pasta for this delicious dish!
Forget store bought tortilla wraps and make your own from scratch!
We've put a plant-based twist on this terrific teriyaki lunch!
These crumpet-like pancakes are so satisfyingly soft and fluffy!
