makes 1 stack

15 minutes


  • 125g your choice of flour
  • 1 tbsp baking powder⁠
  • 240 ml plant based milk
  • 1 tbsp apple cider vinegar
  • 5 tbsp Sweet Freedom CARAMEL SYRUP (extra for drizzling)
  • coconut oil for frying⁠
  • sliced banana and raspberries for topping


  1. In a blender combine all the pancake ingredients until smooth.
  2. Add coconut oil to a skillet pan and heat.⁠
  3. Once the pan is hot pour part of the batter into the pan.
  4. Flip your pancakes when bubbles form and repeat until all pancakes cooked.
  5. Layer with banana slices, fresh raspberries and drizzle with CARAMEL SYRUP

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