Vegan Pancakes with Coconut Pistachio Butter

Aug 31, 18
By Inesa Slevaite
Breakfast Dessert Pistachios Recipe

This breakfast will start your weekend off with a bang! These vegan pancakes will have you shouting ‘GIMMIE MORE!’ This recipe is 100% vegan and we’ve sweetened it with natural sugars – good for the mind & body. We’ve topped it with one of our new flavoured pistachio butters, Coco-nutty, but these pancakes will work with any of our pistachio butters.

2 people or 1 hungry person


150ml Soy Milk
2tbsp Maple Syrup
A drop of Vanilla Essence
½ tbsp Coconut oil
120g Gluten free flour
1 ½tbsp Coco-Nutty Pistachio Butter
Half Lemon


♥ Place all the ingredients in a large bowl and whisk together with a hand whisk, or if you’re lazy you can use an electric whisk.

♥ Heat a non-stick frying pan on a medium heat with a drizzle of coconut oil.

♥ Drip a little of the batter into the pan, once it starts to sizzle then spoon in enough mixture into the pan to lightly cover the bottom of it. Make sure you don’t pour too much batter in the pan at once, as your pancakes will be thick and undercooked.

♥ Flip the pancake with a spatula after a couple of mins, or if you’re feeling daring then flip it by jerking the pan. Keep turning every couple of mins.

♥ Once golden-brown, serve with a squeeze of lemon, raspberries and a drizzle of Coconutty Pistachio Butter.

Let us know if these pancakes had us shouting for more by using our hashtag #nutsaboutborna.

Emma Langston, Content Writer at Borna Foods

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