Fluffy vegan American pancakes which taste as good as traditional ones.

Give your morning meal a healthier twist and get ahead on your five a day quota by adding seasonal vegetables to breakfast. And to make sure you’re good to go till at least lunchtime put an egg on it. The lovely Martina from Food therapy also shares some absolutely delicious breakfast fig bars, bowls and the fluffiest lightest egg free pancakes, guaranteed to get you out of bed.

Make 8 bars

Prep time 10 mins


1 cup doves GF flour
1/2 cup tigernut four
1.2 tsp. vanilla
1 tbsp. flaxseed
2 cups water
1 tbsp. cashew butter
1 tbsp. agave

For the chocolate hazelnut topping

2 tbsp. hazelnut butter
1/2 cup coconut milk (you can use almond or oat too)
2 cubes dark chocolate
1 banana thinly sliced
1/2 cup frozen berries + 1 tbsp. nut milk


Place all the dry ingredients into a bowl. Whisk in all the wet ingredients, making sure the cashew butter has mixed well. Heat up a non-stick pan. Before transferring a whole ladle of the batter, place just a teaspoon of the batter in the pan to make sure it is hot enough and that the pancakes are to your liking. If your pan is non-stick, I recommend adding a teaspoon of coconut oil to the pan. Place approximately half a cup of the batter into the pan. Once you see that the bottom is golden, flip it on to the other side. Do this for all the batter.

For the topping, place the milk and hazelnut butter into a pan. Once you see the milk is hot (but not boiling), reduce the heat and add in the chocolate. Stir until melted. Place the hazelnut chocolate ganache aside to cool down. Place the frozen berries in a pan along with the nut milk. Stir until the softened. Leave to cool.

Slice your banana. Stack the pancakes with the banana in between each pancake. Drizzle the hazelnut ganache over the pancakes and place the berry compote on the side.

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