Kelsi Boocock’s Fluffy Pancakes With Berries And Maple Syrup

By Kelsi Boocock
Start your day right with these pancakes. Photo / Tasha Meys

Looking for a delicious way to start your day? Try these fibre-packed pancakes.

Pancakes are a Sunday staple in our house. This particular recipe is my favourite because the oats are high in fibre, which helps keep me full for longer. I love to serve these pancakes with fresh berries and maple syrup.


Serves 4

30 minutes

½ cup rolled oats

½ cup plain flour

1 Tbsp baking powder

½ tsp salt

1 cup plant milk

1 Tbsp maple syrup

1 Tbsp coconut oil, melted, plus extra for topping

To serve

Plant-based cream

Handful of strawberries, sliced

Handful of blueberries

Maple syrup

  1. Add all the ingredients except the oil to a bowl and mix well to combine.
  2. Heat the coconut oil in a non-stick frying pan over medium heat.
  3. Add tablespoonfuls of the mixture to the pan, using a spoon to create a circular shape.
  4. Once the mixture starts bubbling on the top, flip and cook on the other side for 2 minutes until golden.
  5. Serve with the cream, fresh berries and maple syrup.

*This story has been updated from an earlier version which incorrectly stated the recipe was gluten free.

Recipe from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, $49.99, published by Bateman Books, available now.

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