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Pancakes and Coconut Whipped Cream


40 minutes

This makes about 12 pancakes :)

Ingredients for Pancakes:

1 tbsp chia seeds

¾ cup plant-based milk

2 tsp vanilla

2 tbsp white vinegar

1 cup flour

2 tbsp sugar

1 1/4 tsp baking powder 

3/4 tsp baking soda

1 tsp cinnamon (optional)

fruit (optional)

vegan butter for frying (I use Earth Balance organic coconut flavour spread)


Ingredients for Whipped Cream:

1 can full-fat coconut milk (put it in the fridge overnight to make sure it separates)

1/8 cup sugar (optional)


Put the chia seeds in a small bowl with 3 tbsp water and set aside to thicken. This makes a “chia egg” which is the perfect egg substitute.

Add milk and vinegar in another small bowl to make “buttermilk” and set aside.

Preheat a large frying pan on medium.

In a large bowl, add all of the dry ingredients and mix. Add thickened chia egg, vanilla and milk/vinegar mixture and incorporate. Here you can add any fruit you like - blueberries, apples, bananas etc. Make sure they’re cut into small (blueberry-sized) pieces.

The batter is thick. This is okay, it makes fluffy pancakes.


Add the vegan butter to the fry pan. If it sizzles, the pan is hot enough. Pour the batter onto the pan in the size of pancakes you like. When you see bubbles in the batter it’s time to flip your pancakes. The second side takes less time to cook, so watch carefully.


Meanwhile make the coconut whipped cream:

When you open the can, the cream and water will have separated. Spoon the thick cream into a bowl

and beat on high until smooth and fluffy. Add the sugar if you’re using it and beat again. Top the pancakes with fruit, maple syrup and coconut whipped cream.

(Pour the left-over coconut water into an airtight container and save it for smoothies.)

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