300g self-raising flour

1/2 tsp ground nutmeg

1/2 tsp cinnamon

1/4 cup brown sugar

1 cup boiled sweet potato

1 cup plant-based milk

2 tbsp apple cider vinegar

1 tbsp coarsely ground flaxseed

3 tbsp peanut butter

4 tbsp raspberry jam

1 whole banana

sprinkle of organic granulated sugar

drizzle of coconut oil



roasted coconut thread

organic coconut flake

coarsely ground flaxseed

organic maple syrup


Caramelised Banana

Peel banana, lightly sprinkle with sugar. Using a blow torch, caramelise the sugar until it is a golden brown colour, keep aside for assembling the pancake layers.

Sweet Potato Coconut Pancake

Peel and boil the sweet potato till soft. Roughly mash sweet potato and keep aside in a bowl.

In a separate bowl, add plant-based milk, add apple cider vinegar and whisk together as it thickens. Add cinnamon, nutmeg, brown sugar and flaxseed to the milk mixture and stir together until everything is well combined.

Add sweet potato to the milk mix and mix thoroughly until well combined. Fold in the flour to the mix and stir until the mix is a smooth batter.

Gently bring a non-stick pan to medium heat, please be aware that the pancake will darken fast so the temperature of the pan is very important, make sure it is not too hot. Lightly grease the pan.

Using the appropriate-sized ladle, scoop the batter into the pan. When the batter starts releasing small bubbles, use a flat spatula to flip the pancake to cook the other side. Gently push down on the pancake to see if any wet batter is released, if so, flip the pancake and cook.

Once the pancake is cooked, place on a clean surface and lightly spread the peanut butter and raspberry mix, place 3 pieces of caramelised bananas, sprinkle with desiccated coconut.

Layer the pancake with another piece of pancake and repeat to steps above. Swirl of maple syrup, sprinkling of desiccated coconut, coconut flakes and flaxseed. Make a wish and enjoy!


14 South Lane

Features more veg
Features more veg