Pancake Day Stack

Every weekend is pancake day in our household so when pancake day comes around it means pancakes on a weekday –  Ugh, Yes, please!

Pancakes on a weekday may sound like a good idea, but when it comes to the morning rush, let’s be honest, who has time to quickly whizz up a batch of pancakes when it is hard enough to find time to include adding mascara to your makeup routine – Trust me, I get it! This is exactly why I love this recipe, it is SO quick & easy & the thickness of the pancakes means that you don’t need to make a whole stack, two would be enough.

This recipe was the one most of you voted for on my Instagram so here is the recipe! I love the combination of the raspberry compote & the dark chocolate & nutty sauce that forms when adding the toppings.

  • 1 teaspoon baking powder
  • 1 teaspoon chia seeds
  • 1 tablespoon maple syrup
  • 440ml almond milk
  • 300g plain flour
  • 50g oats Muesli (or porridge oats)
  • 20g ground almonds
  • 30g coconut oil (melted)
  • Pinch sea salt flakes


  • Coconut/cashew yoghurt (or any plain yoghurt you like)
  • Almond butter
  • 1/2 a punnet of raspberries
  • 1 1/2 tsp of maple syrup
  • OHSO dark chocolate (shavings)
  • 1 Ripe banana (optional)


  1. For the pancake batter, blend all the pancake ingredients in a food processor or mixer, until smooth
  2. Heat the coconut oil in a pan, then spoon in large spoonfuls of pancake batter. Allow to cook on a medium heat for 6 minutes until brown, flip and repeat on the other side
  3. While the pancakes cook, make the raspberry compote – Add the raspberries & maple syrup together in a pot over a medium heat- Allow them to cook down until gooey compote forms. Remove from the heat and allow to cool
  4. Slice your bananas, finely chop your OHSO chocolate and prep your other toppings
  5. Now for the best part, stack your pancakes on a plate and add in your toppings between each layer
  6. Tuck in while warm!

Happy Pancake Day!

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