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Pancakes with Wintery Baked Fruits

Isabell Frank



Instagram: @issys_happiness

Heidelberg, Germany

vegan pancakes, vegan breakfast, vegan eats


7 oz spelt flour

2 tsp baking powder

1 pinch of salt

3 tbsp coconut oil

3 tbsp maple syrup

1 tbsp (apple cider) vinegar

10 fl oz non-dairy milk (I use coconut or almond milk)

Baked Fruits

2 bunches grapes

1 apple

1 grapefruit

¼ cup agave or maple syrup

Pinch of cinnamon

Some grated ginger

For Serving

Maple syrup

Vanilla soy yogurt


1. Combine your flour, baking powder and a pinch of salt in a large bowl. Take a separate bowl and mix up your nondairy milk of choice with the vinegar to create buttermilk. Leave it to stand for 5-10 minutes. After this, add it together with the coconut oil and the maple syrup to your flour-mixture and stir everything together until you have a creamy dough with no more lumps in it.

2. While waiting for the buttermilk you can prepare the baked fruits topping. Preheat the oven to 375°F. Put all the fruits together on a baking tray and drizzle it with a mix of maple syrup, cinnamon and grated ginger and bake them for about 10 minutes.

3. Preheat a coated pan for 3-4 minutes over medium heat and take a paper towel to spread some coconut oil over the pan.

4. Use 2 tablespoons of your dough for each pancake and wait for 1-2 minutes until you see some bubbles on the surface of your pancake. Flip it and cook it again for 1-2 minutes. To keep all of your pancakes warm while you finish cooking the rest, you can store them in a preheated oven. 5. Finally, top the pancakes with your baked fruits, some soy yogurt and maple syrup.

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