Fluffy vegan pancakes – a tasty summer breakfast!


  • 1 cup gluten free flour
  • 1 tsp coconut sugar
  • 2 tsp baking powder
  • salt
  • 3/4 cup almond milk
  • 2 tbsp Raglan Coconut Yoghurt – flavour of choice
  • 2 tbsp coconut oil
  • vanilla
  • handful of chocolate chips


  1. Preheat oven to 180c.
  2. Mix together all the dry ingredients in a bowl.
  3. Add the almond milk, yoghurt, coconut oil and vanilla and fold until combined.
  4. Add the chocolate chips and mix through.
  5. Cook about one to two minutes per side, flip and repeat.
  6. Dress up with some yoghurt & fruit, and it’s breakfast time!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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