In the mood for a vibrant plant-based breakfast to brighten up your day? You’ll love these raspberry, vanilla, coconut and passionfruit pancakes.
These vegan pancakes are also perfect for Valentine’s Day!
Makes 4-6 pancakes (depending on size)
1 ¼ cups buckwheat flour
1 cup coconut yoghurt
¼ cup almond meal or desiccated coconut
1 1/2 tsp baking powder
1 punnet raspberries
Pinch ground cinnamon
1/3 cup toasted coconut flakes
1 cup Califia Farms unsweetened vanilla almond milk (or similar)
Maple syrup to drizzle
2 tbsp coconut oil
1 tsp white vinegar (optional)
1/3 cup maple syrup or coconut sugar
Zest 1 lemon
¼ cup coconut oil or non-dairy butter to cook the pancakes
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