Pancake Day

Vegan Pancakes with Raspberry, Tahini and Pistachios 

Serves: 2

Prep time: 5 minutes 

Cook time: 15 minutes

Chef Tip

We have used unsweetened almond milk, but if you like your pancakes a little sweeter you could use the sweetened variety, or any other non dairy milk such as oat. 


120g spelt flour 

1 tbsp ground flaxseeds

2 tsp baking powder

2 tsp ground cinnamon

¼ tsp pink Himalayan salt 

1 tsp vanilla bean paste 

60g unsweetened apple sauce 

180g unsweetened almond milk 


Raspberry Compote

125g frozen raspberries

2 tsp maple syrup, honey or agave (to taste)


Dollop of yoghurt, non dairy it preferred

2 tsp crushed pistachios 

2 tsp tahini

Drizzle maple syrup, honey or agave



  1. Start by making the raspberry compote. Add 75g raspberries to a small pan with maple syrup and place on a low heat for 3-4 minutes until the raspberries have broken down, then add the remaining raspberries and fold them in, trying to keep them as whole as possible. Set aside. 
  2. To make the pancakes, add the dry ingredients to a medium mixing bowl, then add the wet ingredients and whisk together until combined, but do not overwhisk. 
  3. Heat a large non stick frying pan over a low to medium heat, add a drizzle of coconut oil.  Place 3 tbsp of batter  into the pan to form each pancake. Depending on the size of your pan, you should be able to fit 2-4 in each batch. 
  4. Cook the pancakes for approximately 2-3 minutes on each side, flip once you start to see bubbles forming on the pancake, but don't be tempted to flip too soon! 
  5. If you’re doing a bigger batch, place the pancakes in a 120 degree oven whilst you make the rest. Serve with raspberry compote, a dollop of tahini or nut butter, crushed pistachios, a drizzle of maple syrup, honey or agave and some coconut yoghurt.