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Vegan, Gluten Free Raspberry Pancakes

Vegan, Gluten Free Raspberry Pancakes

Katie Smith
Katie Smith
Katie Smith
  • Recipe by: Katie Smith
  • Katie is the wonderful and creative owner of The Humble Pescatarian - a place for lovers of food and travelling to head over to and be inspired by her culinary delights.
Serves 6
Prep time: 5min
Cooking time: 5min
You definitely won't be able to tell that these gorgeous Raspberry Vegan Pancakes contain no gluten, egg, milk or butter. Super delicious.

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  • 1.

    Melt the coconut oil in a large frying pan

  • 2.

    In the meantime, add flour, caster sugar and baking powder in a bowl and combine

  • 3.

    Make a well in the middle and add the coconut milk and vanilla essence

  • 4.

    Mix so that it is all combined well and then add the beetroot powder to colour the batter pink (use more or less if you want to)

  • 5.

    When your pan is hot, drop around 1/2 cup of your batter and spread it evenly on the pan and then quickly sprinkle your raspberries on top as the batter begins to set.

  • 6.

    Cook until the edges of the pancakes start to turn golden in colour and the surface starts to become patchy and brown. This should take around 2-3 minutes.

  • 7.

    Flip your pancake over and wait another 2-3 minutes.

  • 8.

    Pop some raspberries on your pancake, roll and sprinkle with sugar and beetroot powder before enjoying.

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