Sunday Morning Pancakes

It’s so easy to make vegan pancakes, no need to miss out on this yummy goodness. You should try, really, they are so yum!

This amount of batter serves around six hungry ones.


250gm plain flour

250gm self raising flour

1-1.5 litres of non-dairy mylk (Coconut, rice, soy or macadamia)

2 tbsp raw sugar (For sweet pancakes)

Handful of greens or herbs, such as parley, basil or spinach and nutritional yeast (For savoury pancakes)

3-4 tbsp coconut oil

Pinch of salt

Fruit and berries for serving (or whatever your favourite pancake accompaniment is).


We use around 500gm of flour, half plain and half self-raising flour, then mix in 1-1.5 litres of mylk, coconut, rice, soy or macadamia all yum, add some sea salt.

For sweet pancakes like these, add a couple of tablespoons of raw sugar. 

For savoury pancakes, blitz through some green herbs, baby spinach and nutritional yeast.

If your batter is too thick add some more mylk, if it’s too thin add a little more flour. 

Next, warm a tablespoon of oil in the pancake pan and mix into the batter too. 

Let the batter rest for about five minutes, this helps it to stabilise.

Then cook for a few minutes on each side on high heat.

Serve sweet with fresh fruit, berries and maple syrup or savory with veggies,  greens, tahini and herbs.

Wishing you all the most beautiful day, from everyone at Kindred Spirit Sanctuary.