The goodness of pancakes

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It's classic breakfast fare - but these heavenly, fluffy varieties are unlike anything you've ever made before!

By Recipes by: Gbemi Giwa, founder of

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Published: Fri 29 Apr 2016, 12:00 AM

Last updated: Sun 15 Jan 2017, 10:22 AM

Almond Butter Pancakes
. 1 cup almond flour 
. 2 tbsp almond butter 
. 1 banana, mashed 
. 1 large egg 
. 1 tsp vanilla extract 
. 1 tsp cinnamon
. 1 tbsp baking powder
. Coconut oil, for frying 
Whisk almond flour, almond butter, banana, egg, vanilla, cinnamon, and baking powder together in a bowl until batter is smooth.
Cook batter in large spoonfuls on a non-stick pan at medium high. Cook until bubbles form (3-4 minutes), then flip and cook until browned on the other side. 
Serve with melted dark chocolate and chopped almonds.

Cilantro & Spinach Pancakes
. 1 cup all-purpose flour
. 2 cups spinach
. ½ bunch cilantro (coriander)
. ½ cup milk
. 2 tbsp honey
. 1 tsp baking powder
. ½ tsp sea salt
. 1 large egg
. Coconut oil, for frying
Add all your ingredients into a blender and purée till you get a smooth consistency, then leave to rest for 10 minutes.
Heat a nonstick frying pan to medium heat and lightly grease with coconut oil. 
Pour two spoonfuls of the batter in a pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, 2 minutes.
Serve with tomato sauce, a fried egg and a spritz of lime.

Coconut Pancakes with Orange Chocolate filling
. ¼ cup coconut flour
. 2 tbsp melted coconut oil
. 2 eggs
. ¼ cup coconut milk
. 1 tbsp coconut sugar
. ½ tsp baking powder
. ¼ tsp sea salt
For the filling:
. 4 tbsp coconut cream
. 1 tsp orange zest
. 1 tbsp cocoa powder
Make the filling by whipping coconut cream, orange zest and cocoa powder together for five minutes. Set aside in the fridge. 
For the pancakes, mix the coconut flour, coconut oil, eggs, coconut milk, coconut sugar, baking powder and sea salt together in a large bowl. 
Heat up a nonstick griddle to medium high. Grease lightly with the coconut oil and ladle about two tablespoons at a time. Cook for 1-2 minutes on each side.
Stack pancakes and fill with chocolate cream in between. Finish with some caramelised orange slices. 
Chia Seed Pancakes with Fresh Raspberries
. 1 cup wholemeal flour
. 1 tsp baking powder
. 1 large egg
. 1 cup almond milk
. 2 tbsp raw honey 
. 1 tsp vanilla extract
. ¾ cup Greek yoghurt, plus more to serve
. 2 tbsp chia seeds
. Raspberries, to serve  
In a large bowl, sift the wholemeal flour with baking powder. Create a well and add the egg, milk, honey, yoghurt and vanilla extract. Mix to combine until a smooth batter is formed, then fold in the chia seeds. Leave to rest for 5 mins.
Meanwhile, heat up a non-stick frying pan and grease lightly with coconut oil. 
Cook batter in large spoonfuls and serve immediately with a dollop of Greek yoghurt, fresh raspberries and a drizzle of honey.
Sweet Potato Pancakes
. 1 cup wholemeal flour
. 2 tbsp brown sugar
. 2 tsp baking powder
. ½ tsp sea salt
. ½ tsp pinch of nutmeg
. ½ tsp cinnamon
. ½ cup mashed sweet potatoes
. 1 large egg
. 1 cup soy milk
. Coconut oil, for frying
Sift all the wholemeal flour and combine with baking powder, brown sugar, sea salt, nutmeg and cinnamon. 
In another bowl, beat the sweet potato, egg and milk. 
Add the dry ingredients to the wet in three portions, mixing gently till a smooth consistency is achieved. 
Grease a non-stick skillet lightly with some coconut oil, then cook 3 tablespoons of the batter at a time. Cook each side for 3-5 minutes on low heat. 
Serve with a fried egg and tomato sauce for a savoury twist or with some maple syrup and pecan butter for a sweet treat. 

Plantain & Chickpea Pancakes
. 2 cups chickpea flour (gram flour)
. 1 medium plantain, boiled and mashed   
. 1 tsp baking powder
. ¼ tsp cinnamon
. ¼ tsp smoked paprika
. ¼ tsp sea salt
. 2 tbsp water
. Olive oil, for frying
Whisk gram flour, baking powder, cinnamon, smoked paprika and sea salt in a bowl. 
Add the mashed plantain and water. 
Adjust the consistency of the batter with a little more water, if needed. What you are looking for is a thick, gloopy mix. 
Heat a non-stick frying pan over a medium heat and grease lightly with olive oil. 
Cook one tablespoon of the batter at a time. 
Cook for 3-5 minutes on each side till golden and slightly crisp. 
Serve hot.

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