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Easy Pancakes & Berry Compote recipe

A delicious light pancake that happens to be healthier as they are higher in fibre and based around whole foods. Below is also recipe for fruit compote that is easy to make and take your pancakes to the next level. Serve with a generous dollop of coconut yogurt for a delicious breakfast, snack or dessert

Takes 15 mins to make

Makes 6-8 pancakes


120g wholemeal/ brown flour / use buckwheat is GF

250ml non dairy milk

2 tbsp ground flax seeds/ 1/2 banana

Pinch salt

1 tsp vanilla extract

2 tbsp maple syrup

1 tsp baking powder



  • In a blender add all ingredients and blend until till smooth. If you don’t have a blender just mash the banana using a fork (if using) and mix all ingredients and leave to sit for 3-4 mins for the flax to thicken the batter.
  • Heat a non stick pan on high heat. Once hot reduce to a medium heat.
  • Drop in a dollop of your pancake mixture and ensure to spread it out evenly so there is a thin evenly spread coating. leave them to cook until they start to bubble throughout and form little aeration pockets (you’ll know what we mean when you are doing this!) and slightly brown and drier along the edges. You’ll know they’re done when they start to bubble a little and turn golden. Use a silicon spatula to turn the pancake and repeat on the other side.
  • Repeat with the rest of your batter.


  • How to make berry compote 

    300g frozen berries

    Dash water/ apple juice 2 tbsp

    2 tbsp maple syrup 

    1 tsp cinnamon 


    Put frozen berries in a medium pot along with the chopped fruit, water/apple juice and put on a high heat. Bring to boil and then reduce heat to a simmer. Add the cinnamon and the maple syrup and leave simmer for 15-20 minutes, or longer if you have time, the longer you leave it the thicker and sweeter your compote will get (also once it cools it will thicken too).

Here is a lovely recipe video for American style blueberry pancakes - similar recipe - different result :)

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