Pancakes are the ultimate comfort food—fluffy, warm, and versatile. Whether you’re craving something sweet, savory, or a ...

These delightfully decadent pancakes are a great way to use up leftover coconut milk. They can easily be made vegan – just swap the egg for a ripe, mashed banana. Sift the flour, caster sugar ...

Up your brunch game with these healthy brunch recipes as easy as Sunday (or any) morning. From fluffy vegan cinnamon […] ...

Stir in the extra seeds and serve with the pancakes. The sauce will store in the fridge for a few days. Mix the flour, coconut, baking powder and bread soda together. Mix the butter milk ...

To make the batter, combine one cup of teff flour and one and a half cups of plant-based milk until smooth. Stir in one ...

These high protein cottage cheese pancakes ... into the flour mixture to make a batter. Leave to rest. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for ...

In another medium bowl, whisk the coconut flour with the baking powder and ... Repeat with the remaining batter. Transfer the pancakes to plates and top with maple syrup, berries, bacon and ...