Announcement: I have f i n a l l y perfected my pancake recipe. It’s taken me many different variations and failed attempts, but I think I’ve nailed this one! As a child, I spent many Sunday mornings with mum in the kitchen watching her make crepes for breakfast, complete with lemon juice and sugar or maple syrup (and most times alternating between both in a single sitting). These childhood encounters with crepes have definitely influenced my pancake preferences – I am personally not a fan of a stack of super thick pancakes. To me, a perfect pancake is a little on the thin side, but still with a light and airy texture, a little fluffy, and still able to soak all that delicious maple syrup. Like, say, the pancakes you will get if you make the following recipe 🙃

These pancakes get their beautiful texture from three things: the yoghurt and vinegar, and the almond meal. The first two ingredients start to curdle and create little air bubbles, and the almond meal provides an extra oomph for the fluffy texture. They’re also gluten free, vegan and totally healthy – perfect for a weekend breakfast when you’re wanting something a little more decadent. I never used to be a big fan of using bananas in pancakes, but this recipe has got me converted, and they somehow don’t have a super strong banana taste. So if you’re thinking, “ugh, not another healthy banana pancake recipe” (like I used to)….just try it. You’ll be pleasantly surprised!


Serves 2-3

Prep: 5-10 minutes

Cooking time: 10-15 minutes


1 ripe banana

1/2 cup of thick coconut yoghurt

1/2 cup full-fat coconut milk

1/2 cup water

1 tbsp neutral oil

Lots of vanilla extract

1 tsp white vinegar OR apple cider vinegar

Pinch of salt

Pinch of cinnamon

3/4 cup buckwheat flour

1/4 cup almond meal

2 tsp of gluten free egg replacer (Bob’s Red Mill brand is great)

1.5 tsp baking powder

**Note: you can use 1 cup of buckwheat flour if you don’t have any almond meal – they will still turn out nicely, but the texture won’t quite as fluffy!


1. Add banana, yoghurt, coconut milk, water, vanilla extract, cinnamon and oil into a blender and blend for 2 minutes, until smooth and creamy.

2. Add the vinegar and let the batter sit for 5 minutes. This will allow the vinegar to curdle the batter slightly, which helps give the pancakes a light, fluffy texture.

3. Whilst waiting for the batter to cuddle, turn your pan on to a very low heat so it can develop an even heat distribution before you start cooking.

4. Add the flour, egg replacer and baking powder and blend for 10-15 seconds. Pause the blender and scrape down the sides to get rid of any lumps, then blend for another 10-15 seconds. You want to AVOID over-blending the batter at this stage.

5. Turn the pan up to a medium-high heat (just past halfway).

6. Add a little oil to the pan if needed (you probably won’t, especially if it’s a non-stick pan). Once you think the pan’s heat has evenly increased, pour the batter into pan and flip once bubbles have appeared across the entire surface of the pancake and the edges are beginning to look defined. Cook for a minute on the other side (maybe more, maybe less, depending on the size of your pancake. I like to keep my pancakes relatively small and cook 3 in the pan at a time, so I cook mine for about 30-45 seconds).

7. Serve with your choice of toppings and devour!

Mini Coconut+Banana Pancakes topped with berries, cacao nibs, coconut yoghurt and maple syrup.

Large Banana+Coconut Pancakes smothered in cultured vegan butter and topped with defrosted blueberries and raw honey.

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