Recipe: Cacao, Goji Berry and Pistachio topped Pancakes

It’s safe to say, we love a good pancake. The fact that it’s Shrove Tuesday very soon has us eagerly anticipating the many pancakes we will consume. Topped with popcorn. Lots of popcorn. Mmmmm. Anyway, back to the recipe… We wanted to share an amazing vegan pancake recipe, topped with goji berries, pistachios and popcorn, and served with a warm cacao drizzle. Absolutely dreamy and antioxidant-rich, what more could you want!?



Pancake batter

3 cups of gluten-free rolled oats

2 cups of almond milk (you could also use coconut milk)

2 ripe bananas

2 tbsp. of maple syrup or your preferred sweetener

2 tbsp. of coconut oil



1 bag of our cacao, goji berries and pistachio popcorn

Handful of pistachios

Handful of goji berries


Cacao Drizzle

2 tbsp. of coconut oil

2 tbsp. of raw cacao powder

2 tbsp. of maple syrup or your preferred sweetener



1.     Pop the oats into a blender and blitz on a high speed until the consistency is flour-like.

2.     Add the almond milk and bananas into the blender and blitz again until well mixed.

3.     Pour in the maple syrup or your preferred sweetener into the batter, and give it a blitz one last time.

4.     Melt the coconut oil in a non-stick pan until heated. Begin to pour your pancakes into the pan in equal amounts, and if poured in too thickly use a spoon to spread out the mixture.

5.     When the pancake begins to solidify and bubbles form around the edges, its ready to flip! Cook until golden on both sides.

6.     Repeat this until the batter is used up.

7.     For the toppings, chop up your pistachios and goji berries. Sprinkle over your pancakes, and load with our cacao, goji berry and pistachio popcorn!

8.     Lastly, combine the ingredients for the drizzle in a bowl. Once mixed, pour into the same pan used for the pancakes and heat on a medium heat until it warm.

9.     Pour all over your pancake stack, and enjoy!