Raspberry, Vanilla, Coconut and Passionfruit Pancakes

Califia Farms

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1 ¼ cups buckwheat flour

1 cup coconut yoghurt

¼ cup almond meal or desiccated coconut

2 passionfruit

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

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)

Add and mix through the almond milk, coconut oil, vinegar (if using) maple and lemon zest.
Heat a non-stick frying- pan over a high heat and if you have one, place a love heart cutter in the pan.
Add a little oil to the pan and spoon in about ½ cup of pancake batter. Cook for about 2 minutes then carefully flip and cook for 2 minutes more. If using the heart cutter, remove this before flipping the pancake. Repeat until all the mix has been cooked.
To serve, combine the yoghurt with the pulp of 1 passion fruit and spoon this over your pancakes then top with raspberries, coconut maple syrup and more passionfruit.

Explore even more vegan pancake recipes!