Plant Based Pancakes

This is a great post-long-ride breakfast to put the glycogen back in the body and satisfy those sweet cravings with the bonus of some awesome vitamins, minerals and antioxidants from the berries!
Course Breakfast, Post-Workout
Cuisine Whole Food Plant Based
Keyword maple, pancakes, sweet
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 people
Calories 394kcal


  • Large Mixing Bowl
  • Frying Pan or Electric Frying Pan


  • 1 cup Flour White or Wholemeal
  • 2 tbsp Coconut Sugar
  • 1 tbsp Baking Powder
  • 0.5 tsp Salt
  • 1 cup Oat Milk Or soy or Almond
  • 1 tsp Vanilla Essence
  • 1 tbsp Apple Cider Vinegar
  • 200 ml Maple Syrup To Serve
  • 200 grams Strawberries To Serve
  • 200 grams Blueberries To Serve
  • 250 grams Coconut Yoghurt To Serve


  • Mix Flour, Sugar, Baking Powder in bowl.
  • Mix milk apple cider vinegar and vanilla into the dry ingredients until smooth (a whisk works best).
  • Rest for 5 minutes.
  • Over medium heat, pour 1/2 cup measures of batter into pan.
  • When top bubbles, flip the pancake and cook until both sides are golden.
  • Serve with Coconut Yoghurt, Maple Syrup, Strawberries and Blueberries


Calories: 394kcal | Carbohydrates: 86g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 594mg | Fiber: 4g | Sugar: 51g | Vitamin A: 150IU | Vitamin C: 34mg | Calcium: 286mg | Iron: 3mg