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  • Writer's pictureNathalie Morris

Weekend Pancakes

These pancakes are phenomenal. We've been making them every Sunday morning for the last few weeks, and every time my partner Andy "accidentally" over-estimates the quantities so that he can fry up some more for breakfast on Monday.

The best part? We don't feel sluggish, sick, or guilty after wolfing a stack of these down. We feel nourished, energised, and very very happy.

This recipe is inspired by one we saw on Deliciously Ella.


Serves 3 | makes 9 pancakes

150g of flour, we use wholemeal flour

25g of oats, or home-made muesli (about 1/3 cup)

1 tsp of baking powder

1 tsp of chia seeds

1/2 tablespoon of pure maple syrup

1 tbsp of melted coconut oil

1 cup of plant-based milk

To serve with berry and chia jam, nut butter, and maple syrup


1. Blend the oats or muesli for about 5 seconds. Or chop them up finely if you don't have a blender.

2. Stir together all of the pancake ingredients in a large mixing bowl, so that they form a smooth, thick batter.

3. Heat a teaspoon of coconut oil in a pan over medium heat. When the oil is hot, add a heaped tablespoon of batter to the pan, and smooth it out with a spoon or spatula. Cook each pancake for 3-5 minutes on each side. We've found that we don't ever need to add more oil to the pan.

4. Eat them while they're hot! This morning Andy ate his with peanut butter (100% roasted peanuts) and berry and chia seed jam between each pancake, and a dollop of coconut butter (100% shredded coconut) and drizzled maple syrup on top.

Note: We don't add any maple syrup to our jam when we're serving it with these pancakes. We prefer to drizzle it on top instead!

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