Vegan coconut raspberry pancakes

Published on Tuesday 13th February 2018 by DJ Kirkby


  • 200g self raising flour
  • 100g caster sugar
  • 2 tbsp  cornstarch
  • 250ml plant based milk
  • 1 tbsp coconut oil
  • 100g frozen raspberries
  • 30g coconut


  1. Combine all ingredients
  2. Scoop one ladleful into a preheated and dry fry pan
  3. Cook on a low/med heat for a couple mins until edges bubble, then flip and cook on other side for same amount of time.
  4. Keep warm in oven set a 150 degrees while you cook rest of batter.
  5. Serve with fresh fruit and maple syrup.


Leave a Reply