Berry and Coconut Cream Pancakes

Berry and Coconut Cream Pancakes
Author: Holly White (


For the Pancakes

180g spelt flour or ground rolled oats
1 banana
1 x 400ml tin of coconut milk
4 tablespoons maple syrup
1 tablespoon chia seeds or flaxseeds
1 teaspoon baking or arrowroot powder
¼ teaspoon vanilla extract coconut oil, for cooking

For the berry compote

100g frozen mixed berries
125ml filtered water
1 dessertspoon chia seeds
1 dessertspoon lemon juice
1 tablespoon agave syrup

To serve

1 batch of vanilla coconut cream - see below to make this
1 x 400ml tin of full-fat coconut milk
1 teaspoon light agave syrup
1⁄2 teaspoon vanilla powder or 1 vanilla pod, cut in half length-ways and seeds scraped out


Vanilla Coconut Cream

  1. To make the vanilla coconut cream, you need to put the tin of coconut milk in the fridge for at least 1 hour, or ideally overnight. Put a medium-sized bowl in the fridge or freezer to chill it too.
  2. Take the tin of coconut milk out of the fridge without shaking it. Open the tin and turn it upside down to drain out the water into a bowl and set this aside. Use a spatula to scoop out the creamy top layer into your chilled bowl, making sure you get every last bit.
  3. Working quickly, whisk the cream, agave and vanilla together to form a thick paste. Don’t over-whip or you will melt the coconut cream and it will collapse.
  4. This will keep in the fridge in an airtight container for up to five days.

Pancakes (Preheat the oven to 80°C)

  1. To make the pancake batter, simply put all the ingredients except the coconut oil in a blender and blitz to combine. It’s best if you can leave it to rest for 10 minutes or so. Use this time to make the berry compote, put the plates in the oven to warm and brew the coffee.
  2. To make the berry compote, put the berries and water in a small saucepan set over a medium heat and simmer for 10 minutes. When the berries are starting to soften, add the chia seeds, lemon juice and agave syrup. Remove from the heat and allow to cool for 10 minutes. Use a hand-held blender or pour it into a NutriBullet and blend to a creamy consistency.
  3. Have a plate warming up in the oven to put your pancakes on as they cook to keep them hot.
  4. Melt a little coconut oil in a hot pan, then pour a tablespoon of the pancake batter into the centre of the pan. You want each pancake to be about 10cm in diameter, so tilt the pan slightly to ensure the batter spreads evenly across the base. Cook for 1 minute, until bubbles start to form on the surface. Flip the pancake over and cook until the bottom is golden brown. Transfer to the hot plate in the oven to keep warm while you cook the rest of the pancakes.
  5. To serve, stack up the pancakes on warmed plates, alternating with a layer of the berry compote and the vanilla coconut cream. Top with fresh berries and drizzle with maple syrup if you want a little extra sweetness.

This recipe was kindly provided by Holly White and originally published at: