Pancakes with strawberries and coconut cream recipe

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  • Dairy-free
  • Healthy
  • Vegetarian


2 - 3






10 min


10 min

Madeline Shaw's pancakes with strawberries and coconut cream are sweet and satisfying!

‘On the weekend I love to make something special for breakfast like my healthy crepe recipe. The mix is made from vitamin E, rich almond milk and buckwheat flour. Buckwheat flour is awesome and I use it in many of my dishes, its reasonably priced and easy to find nowadays.’ says Madeleine Shaw.


  • For the pancakes:
  • 225ml almond milk (or other milk of choice)
  • 4 eggs
  • 125g buckwheat flour
  • 2 pinches of salt
  • Coconut oil
  • 100g strawberries
  • 300g coconut yogurt (I love Coyo)
  • Maple syrup or honey
  • Toppings – cacao nibs, goji berries, nuts, seeds…


  • For the pancakes: Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt.

  • Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan.

  • Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half.

  • Repeat this same procedure for the rest of the mixture.

  • To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve. The wet mix will keep in the fridge a few days so you can enjoy them a few times more.

Top tip for making Pancakes with strawberries and coconut cream

Experiment with a variety of toppings. We have given you just a few of the endless possible topping combinations!

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