Blueberry, Coconut & Almond Butter Pancakes

Blueberry, Coconut & Almond Butter Pancakes

This plant based pancake recipe is a firm favourite at breakfast time. But there's no reason to only make them at breakfast...

Makes 6-8 pancakes. Takes 25mins.

Ingredients 

  • 1 tablespoon ground flax seeds 
  • 1 tablespoon coconut oil, plus extra to fry 
  • 2 tablespoons of Pip & Nut Almond Butter (we love our Coconut Almond Butter in this recipe)
  • 250ml almond milk 
  • 180g spelt flour 
  • 1 teaspoon golden caster sugar 
  • 1 teaspoon baking powder 
  • 1⁄4 teaspoon bicarbonate of soda 
  • 150g blueberries, plus extra to serve 25g 
  • Coconut oil to fry 

To serve 

  • Extra Almond Butter
  • 150g coconut yoghurt 
  • 50g toasted coconut flakes 
  • Maple syrup, to serve 

Method: 

  1. Add the ground flax seeds to a large bowl, pour over 2 ½ tablespoons of cold water and leave it to thicken.
  2. Melt the coconut oil, coconut almond butter and milk in a small pan over a medium heat, then leave it to cool for a few minutes. Then pour this mixture into the bowl with the flax seeds and mix until smooth.
  3. Combine the flour, sugar, baking powder & bicarbonate of soda in a large mixing bowl.
  4. Gradually pour in the wet mixture, stirring continuously until combined.
  5. Fold the blueberries into this thick batter, then set aside for 5 minutes.
  6. Heat a little coconut oil in a large frying pan over a medium heat.
  7. Add a ladleful of the batter to the pan.
  8. Cook for around 2-3 minutes, or until golden underneath, before flipping them over. Cook for a further 2-3 minutes on the other side, or until golden.
  9. Place in a low oven to keep warm while you make the remaining pancakes.
  10. Serve with a dollop of coconut yoghurt, a handful of blueberries and a drizzle of almond butter.

Watch Pip & Steph whip up this recipe to celebrate Pancake Day back in 2020.