It’s raining since nearly 2 weeks. “What?! It rains in Mauritius? ” Even paradise is not perfect. So to warm my poor cold feet, I decided to have pancakes. I am always so lazy to do them and always regret my laziness. My struggle is giving them the perfect round shape when I don’t own a pancake electric pan. I found that the best way is to use 2 tablespoons of the batter for 1 pancake as it’s easier to manage and fix the shape or to put the batter in a ketchup bottle and “design” the outer round shape first and fill the inner part 2 seconds after. This easy to make pancake recipe is of course vegan and delicious. With only a few ingredients, you can whip this batter fast and have 9-10 pancakes on your table in 10 minutes. I used water instead of milk. Feel free to swap to any plant based milk.

Photo: @Eatwithfingers

Sweet Vegan Pancakes


1 cup spelt flour

1 cup water

1 tbsp coconut oil

2 tbsp agave syrup

1 tsp baking powder

1 tbsp baking soda

1 tbsp vanilla essence

Pinch of salt

Vegan butter (for the pan)



Place the flour, baking soda, salt, baking powder in a medium bowl and mix well. Make a hole in the middle, pour in the water, coconut oil, vanilla essence and agave syrup. Mix till a smooth batter. Heat a pan on medium heat. Use the vegan butter to cook the pancakes (my pan is big enough to cook 4 at a time). Pour 2 tablespoons of batter for each pancakes. Cook one side till bubbles pop then flip and cook till golden brown. Make 9-10 pancakes. I topped mine with pink pitaya, kiwi, almonds, coconut chia pudding, goji berries and dark agave syrup.

Photo: @Eatwithfingers

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