Recipe: Wholemeal Vegan Pancakes with Berries and Coconut Yoghurt

Updated: Jun 12, 2019



Pancake Tuesday is next Tuesday so for anyone wanting a wholemeal and vegan pancake option, I have just the recipe for you. I haven't featured a pancake recipe on the blog to date so I am very excited to share this recipe with you, not only because the images of the pancakes are so bright and colourful, but also because these pancakes taste pretty delish too. I made the pancakes using spelt wholemeal flour and almond milk so they are suitable for anyone who is avoiding dairy milk and who doesn't want to eat refined white flour.

The toppings are optional and can be mixed and matched with other ingredients. For example, honey can be used instead of maple syrup. Banana and chopped dates is another really good toppings combination. Toasted nuts and seeds along with coconut flakes work really well too. Whatever works for you. If you are really trying to avoid sugars, just leave out the maple syrup.

I have to thank my Mam for helping me to cook these pancakes. I started with the first one one on a high heat and it didn't really work out too well. My very experienced pancake cooking mother took over and cooked the rest of them on a low heat which worked out much better. We definitely think the cooking method will depend on what type of pan you have as a heavier pan will call for a higher heat so there may be a little bit of trial and error in cooking the first pancake.

These pancakdes work really well for brunch at the weekends or even as a meal in themselves for lunch or as a nice dessert. This recipes makes about 6 pancakes, but as they are quite filling, the ideal portion size is two pancakes.

I really hope you enjoy and Happy Pancake Tuesday everyone x


Ingredients:

1 cup of wholemeal spelt flour

1 teaspoon of baking powder

Pinch of sea salt

1 cup of almond milk

1 tablespoon of maple syrup

1 tablespoon of coconut oil, melted

1 flax egg (1 tablespoon of ground flaxseed mixed with three tablespoons of water)

To cook and serve:

Coconut oil to cook the pancakes

Blueberries

Raspberries

Coconut Yoghurt

Maple Syrup

Cacao nibs

Wedge of lemon

(the toppings are optional)

Method:

1. Make the flax egg by mixing 1 tablespoon of ground flaxseed with three tablespoons of water and allowing it to sit for a few minutes.

2. Mix the dry ingredients (i.e. the flour, baking powder and salt) in a bowl. Whisk in the almond milk gradually, followed by the maple sryup, melted coconut oil and flax egg. Whisk well. Allow to stand for about 15 minutes before cooking the pancakes.

3. To cook the pancakes, heat the pan over a high heat. Reduce the heat to a low heat before starting to cook the pancakes. Melt a little coconut oil and pour 1/6 of the mixture onto the pan in a circle. Allow to cook for about 4 minutes until little bubbles appear on the surface of the pancake. Then turn the packcake using a fishslice andd cook for a further 3 minutes. Remove and place on a plate before starting the next pancake. If your pan is big enough, cook two pancakes at the same time. As you cook the pancakes stack them on top of each other. If you like, layer the berries and maple syrup between the pancakes as they are cooked.

4. To finish, top with a good dollop of coconut yoghurt, the berries, a drizzle of maple syrup, some cacao nibs and a squeeze of lemon juice. Serve immediately.



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