Who doesn't like pancakes?? Seriously, everyone likes pancakes. And these are Super easy, Super tasty and both Vegan and Gluten free. Served with Berry Nice cream and, some crunch, Coconut yoghurt and hazelnut butter - THE DREAM!

The trick to make vegan pancakes is Chickpea flour. It's the perfect egg replacer, we use it in both bean patties, omelettes and breads.


This is a basic recipe, you can add some almond flour, protein powder, different seasonings like beet juice, turmeric, cocoa, coconut etc depending of how you want your pancakes.

  • 3 dl chickpea flour
  • 3 dl or more plant based milk (we often use unsweetened soy milk, oat milk or coconut milk) or water
  • a pinch each of salt, cardamom and cinnamon
  • 1 tbsp oil
  • for extra luxury, one banana and/or some peanut butter

Whisk all the ingredients, or blend in a blender to make it into a smooth batter.
Heat a non stick pan with coconut oil and pour about 1/2-1 dl of batter and fry thin pancakes, on each side until golden brown. Serve with Berry Nice cream, coconut yoghurt, hazelnut butter, berries and some crunch!

Berry Nice cream

  • 2 frozen bananas (freezed in slices)
  • 1-2 dl raspberries
  • some squeezed lemon juice

Blend with a hand blender into a creamy ice cream. serve directly.

Coconut yoghurt

  • 1 can of coconut milk
  • 2 probiotic capsules

Clean a glass jar and disinfect it (put it in the oven on 100 C degrees for about 15 minutes, let cool)
Open the capsules and mix the powder with the coconut milk in the jar. Cover it with a thin breathable kitchen towel/cloth . Put in the oven with only the lamp on, so that the temperature is around 37 C degrees. Leave for aout 30-48 hours.