• For the batter
  • 40 grams oat flour
  • 20 grams almond flour
  • 1/2 an over-ripe banana
  • 1 tablespoon of whole chia seeds soaked in water
  • 200 milliliters almond/rice milk
  • A few drops of vanilla
  • 1 teaspoon of apple cider vinegar
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon coconut oil
  • Pinch of salt
  • For the sauce
  • 2-3 tablespoons of almond milk
  • 2-3 tablespoons maple syrup
  • 1 tablespoon of almond butter
  • Pinch of salt
  • Drop of vanilla
  • Toppings
  • 1/2 an over-ripe banana
  • Coconut yoghurt
  • A sprinkle of dried coconut chips, toasted
  • A sprinkle of chocolate drops/cacao nibs
  • A sprinkle of cinnamon
  • A few raspberries


  1. Combine the chia seeds with 3 tablespoons water in a cup
  2. And leave to one side.
  3. Grind the oats into a fine powder in a blender then
  4. Add the almond flour.
  5. Mash half the banana and add to blender, chop the
  6. Other half and leave aside.
  7. Add the cacao, vanilla, cinnamon, baking powder,
  8. Bicarb of soda, vinegar and salt.
  9. Once the chia seeds have formed an egg-like
  10. Consistency add them to the blender and start
  11. Whizzing, slowly pouring in the milk.
  12. Once your batter is at the desired consistency add
  13. The coconut oil to a non-stick frying pan at a high heat.
  14. Turn the heat down to medium, and slowly spoon in
  15. Your batter. Once bubbles have formed and have
  16. Stopped bursting, flip them over.
  17. Keep them warm under a folded tea towel until you're
  18. Ready to serve.
  19. For the sauce: Add the nut butter, maple syrup and
  20. Almond milk into a sauce pan with a pinch of salt on a
  21. Low heat.
  22. To assemble: Place your first pancake on your plate
  23. And top with a teaspoon of coconut yoghurt, repeat
  24. Until they're all stacked up. Pour over your sauce, the
  25. Rest of the banana, coconut chips and a sprinkling of
  26. Chocolate drops and cinnamon. Serve with raspberries.