For the pancakes

225g flour

4 tsp baking powder

100g Almond butter

135ml maple syrup

180g apple sauce (tin/jar)

approx. 100 - 150ml water

1 tbs vanilla paste

For the coconut ‘bacon’

2000g coconut flakes

1 tbs oil

2tbs tamari

1 tsp smoked paprika

1 tbsp maple

half tsp liquid smoke

pinch sea salt and pepper

Serve with vegan coconut yoghurt, sliced banana and blueberries


1. In one bowl mix the pancake dry ingredients

2. In another the wet. Add wet to dry

3. Let it stand for 30 minutes

4. Then cook spoonfuls of the mix for 2-3 minutes each side

5. Bacon – toss it all together, then bake at 180C for 5 minutes each side

6. Remove and cool

7. Serve pancakes topped with vegan coconut yoghurt, coconut bacon, sliced banana, a handful of blueberries and a good drizzle of maple syrup