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A fluffy stack of vegan, gluten free and refined sugar free pancakes that are packed with peanut butter and served with a homemade mixed berry chia seed jam


  • 100 g oat flour
  • 1 banana ripe
  • 210 ml coconut milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp peanut butter
  • 1 tsp maca powder
  • 1 tsp baking powder
  • Coconut oil for frying
Mixed Berry Chia Jam
  • 200 g mixed berries
  • 1 tbsp chia seeds
To Serve
  • Coconut yoghurt
  • Peanut butter


  • Warm the berries in a small saucepan for about 4 minutes until they release their juices. Using a handheld blender, puree the berries until smooth and stir in the chia seeds. Leave to one side.
  • Add all the pancake ingredients, except the coconut oil, to a large mixing bowl and use a handheld blender to blend until smooth, scraping down the sides as necessary. Add a splash more milk if the batter seems too dry, but it will be quite thick.
  • Heat 1 tsp coconut oil in a large non stick frying pan and once hot, use a heaped tbsp of batter at a time to form a pancake. Cook each pancake for a few minutes until bubbles start to form on top and the edges turn golden. Flip and cook for a couple of minutes on the other side. Repeat until all the batter has been used.
  • Serve the pancakes in stacks topped with some coconut yoghurt, mixed berry chia jam and peanut butter. Enjoy warm.
This recipe was republished with permission from Nourishing Amy. Find the original recipe here.

Amy Lanza (Nourishing Amy)

Amy is a plant-based food blogger, recipe developer and content creator. She works with brands offering food styling and photography to showcase amazing vegan food. Amy is passionate about food, health and happiness and her food and life philosophies are pretty simple – listen to your body. Nourishing Amy shares vibrant, delicious and easy vegan meals to excite all the senses as well as spreading inspirational messages, focusing on seasonal, fresh and recipes for everyday life as well as extravagant cakes and rich chocolate treats.