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Ultimate Pimped Vegan Pancake Stack Recipe

We’ve taken Fearne Cotton’s moreish vegan banana pancake recipe and pimped the pancakes to perfection with our most favourite indulgent toppings:


  • 2 large ripe bananas, peeled

  • 90g white spelt flour or rice flour, sifted

  • 80g ground flax seeds

  • 2 tsp baking powder

  • 300ml oat milk (we’ve used Oatly)

  • 1tsp vanilla extract

  • 1/4 tsp sea salt

  • Coconut or sunflower oil for frying


  • Coconut yoghurt (we’ve used The Coconut Collaborative)

  • Nut butter (we’ve used Nutcessity)

  • Grated dark chocolate (we’ve used Om bar)

  • Our own Spare Snacks Apple Crisps

  • Fresh fruit - Strawberries, bananas and blueberries



  • In a bowl, mash one of the bananas and combine together with the flour, ground flax seeds, baking powder, milk, vanilla extract and salt, until smooth.

  • Put two teaspoons of oil in a large non-stick frying pan and set over a medium heat. Once hot, pour in a small ladleful of batter per pancake - you’ll need to do this in batches, 2-3 at a time. Fry for 3 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another 2-3 minutes. Keep warm in a low oven while you cook the rest.

  • Top the pancakes with lashings of coconut yoghurt, nut butter, grated dark chocolate and crunchy apple crisps and serve with sliced fresh fruit.

(Credit Fearne Cotton - Happy Vegan)