Pancakes for breakfast – or waffles if you prefer

I’ve woken up feeling inspired – it feels like a pancake kind of breakfast and I’ve shot out of bed to get flipping!

Found a great recipe by Madeline Shaw for these waffles so since I don’t have a waffle maker, I adapted it to make pancakes instead.

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Here it is:

  • 460 ml of almond milk (or any other milk such as rice or coconut milk)
  • 1 tbsp of coconut oil plus extra for cooking
  • 175 g of pitted Medjool dates
  • 1 tsp of vanilla powder or extract
  • 200 g of buckwheat flour
  • 1 tsp of baking powder
  • 1 pinch of salt
  • 2 tsp of cinnamon­­
  • 1/2 tsp of cardamom
  • 2 apples
  • 30 g of raisins
  • Water
  • 3 tbsp of maple syrup (coconut sugar, coconut syrup, honey) plus extra for topping

Blend in a blender or process in a food processor the milk, 1 tbsp of coconut oil, the dates and vanilla until smooth.

Pour the flour, baking powder, salt and 1 tsp of cinnamon in a large mixing bowl and stir well.

Pour in the blended milk and stir all together. Let the mix sit for half an hour in the fridge.

While this is thickening, let’s make the spiced apple mix.

Place a tbsp of coconut oil in a pan on a low to medium heat, add the cinnamon and cardamom.

Cut the apples up into small chunks and throw them in as well. Cook a small amount in a pancake pan and flip after 2 minutes.


There is nothing more satisfying than sitting at the table having made something delicious! Especially with young children whose appreciation levels are off the scale when pancakes for breakfast are presented!