Reading Time: < 1 minute

All you need is one bowl, one pan and 30 minutes to make this epic stack on Pancake Day!
Duration30 mins
Cook Time25 mins
Prep Time5 mins
Servings2 people

Ingredients

Dry
  • 170 g self raising flour
  • 30 g coconut flour
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
Wet
  • 250 ml soy milk
  • 2.5 tbsp apple puree
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
Toppings
  • apple puree
  • 2 Biscoff biscuits crumbled
  • Vegan vanilla ice cream

Instructions

  • Place all of the dry ingredients in a bowl and combine together
  • Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour)
  • Heat a non-stick pan over a medium heat with a little olive oil
  • Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 8 pancakes out of the batter
  • Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter)
  • Stack the pancakes onto a plate as you cook them and cover to keep warm
  • Once the pancakes are all cooked, layer apple puree between each pancake to create an epic stack and top with crumbled Biscoff crumb and vanilla ice cream
This recipe was republished with permission from For The Utter Love Of Food.

You can find the original recipe here.

For The Utter Love Of Food

Laura, is the plant based recipe creator, photographer and food stylist behind For The Utter Love Of Food. Laura's mission is to create a space to share her favourite healthy plant based recipes, tips and tricks, all created from a tiny suburban kitchen. Proving one recipe at a time, that plant based food can be easy to make, inexpensive and tasty without compromise.