Smashed Raspberry Pancakes

Technically this is dessert, but I also have this for breakfast. To be fair, who hasn’t had dessert for breakfast. This recipe is sweet and tangy, perfect with a pot of Jasmine Tea.

Makes 6 mini Pancakes.


2 Medium Eggs*

Plain Flour**

Half a punnet of Raspberries

Soya Milk

Vanilla Extract

Just a little coconut oil


Beat the two eggs together in a bowl

Add the half punnet of raspberries and with a fork s(mash) then together with the eggs

Add three tablespoons of flour to the wet mix and combine

Add half a teaspoon of Vanilla extract

Add Soya Milk to the mix, add as much as you personally think is needed, depending on your preferred thickness. I like to add 3/4 of a cup of Soya Milk.

Heat a large frying pan on medium heat, don’t heat it too high because your pan will start smoking.

Add a teaspoon of Coconut Oil, wait till the oil has melted and the pan is piping hot before adding a ladle of mixture at a time.

Turn each pancake till once till golden on both sides.

Best served with a little sugar or honey.


Pro Tips!

*change the eggs to silken tofu if you’re vegan

** if you’re gluten intolerant change to gluten free flour 🙂

Just as tasty!



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