Oat, Banana and Chia Pancake Stacks with Coconut Cream

These American style pancake stacks are delicious and completely gluten, dairy and egg free (so a great alternative for those with intolerances). Their perfect for lazy weekend breakfasts or just for a treat.

The Pancakes (makes 8-10)

  • 135g oat flour (if you don’t have oat flour, this can be easily made by grinding oats in a food processor until they are a fine dust).
  • 270ml dairy free milk (I use hemp or coconut but any will do)
  • 1 tspn cinnamon
  • 1 tbspn maple syrup
  • 1 banana
  • 1 dessertspoon chia seeds soaked in 3 tbspn water for 10 mins
  • 1 tspn baking powder
  • 1 tspn vanilla extract (or scrape out the inside of half a vanilla pod)
  • Coconut oil for frying
  • Stewed fruit of your choice (I’ve used mixed frozen berries)

Vanilla Coconut Cream

  • 1 tin of organic full-fat coconut milk (chilled in the fridge overnight)
  • 1 tspn vanilla extract or the inside of half a vanilla pod
  • 1 bowl (chilled in the freezer for an hour before making the cream)

Alternatively, a big dollop of shop bought coconut yoghurt is also good.


Start by making the coconut cream. Open the chilled can of coconut milk and scoop out the solidified coconut cream into the chilled bowl (saving the coconut water for another dish). Using an electric hand mixer/whisk, beat the cream until fluffy and smooth (this can take longer than expected). Add the vanilla and beat gently to combine. Cover the bowl and return to the fridge until you are ready to serve.

For the pancakes, put all the pancake ingredients (except the stewed fruit and coconut oil) in a blender and whizz until smooth. .

Place your chosen fruit in a saucepan with a tablespoon of water. Cover with a lid and stew on a low heat whilst you cook the pancakes.

In a frying pan, gently heat some coconut oil. Add a small ladle full of the pancake mixture and gently spread out with the back of the ladle. These are American style pancakes, (smaller and thicker than traditional pancakes, about 8cm in diameter). Cook on a low flame until golden brown underneath, then flip with a spatula and cook the other side (don’t be impatient and flip too early).

The pancakes can be kept warm in the oven, whilst you make enough for the stacks. Once you have a enough for your stacks (I recommend t least 3 per person), serve them onto plates with a layer of the stewed fruit in between each. Serve with a dollop of the coconut cream or yoghurt on top.¬†Those with a sweet tooth may wish to drizzle over a little extra maple syrup, but I don’t find that it needs it.


  • For those with an allergy or intolerance to egg, chia seeds make a great alternative. For each egg in a recipe, substitute 1 tablespoon of ground chia seeds and 3 tablespoons of water and leave to stand for 5-10 minutes to thicken.
  • Chia seeds are a concentrated vegetarian source of the omega 3 essential fatty acid alpha-linolenic acid (ALA) and a rich source of fibre.
  • Whilst chia seeds contain a fair amount of protein in relation to their size, because we don’t eat them in huge quantities, we can’t rely on them as a primary protein source.
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