Christmas Cranberry & Chocolate

Pancake Stack

10 minutes preparation, 15 minutes cooking

Serves 3-4


  • 1 Cup of oat flour (or make own from oats put in blender or food processor)

  • ¼ cup of wholegrain flour of your choice

  • 2 tsp baking powder

  • Pinch of salt

  • 1 tsp cinnamon powder

  • ½ tsp ginger powder

  • 1/8 tsp ground nutmeg

  • ½ cup cranberries

  • 1 cup of almond milk

  • 1 ripe banana

  • 1 tsp. vanilla extract

Chocolate Ganache

  • 40 grams dark chocolate (70% or over)

  • 1 tbsp. plain vegan yoghurt

  • 1 tsp. vanilla extract

  • 2 tbsps. maple syrup

To Serve

  • Vegan ice cream, maple syrup and finely shredded desiccated coconut


  1. Mix all dry ingredients in a bowl including cranberries. In a blender combine soy milk, vanilla extract and mashed banana.  Pour wet mix into dry and mix until well combined. Adjust liquid to get the desired thickness of batter.

  2. Heat non-stick pan on stove for 2 minutes on high, then lower heat to medium low. Using a 1/3 cup measure pour 3 pancakes at a time and cook on first side until bubbles start to appear or pancakes are browned on one side. Flip and cook for another 2-3 minutes or until cooked through and browned. Keep the heat on the lower side to avoid burning the pancakes. Set aside and keep warm.

  3. For the chocolate ganache melt chocolate in microwave for around 30-40 seconds, stopping every 10 seconds to stir. Make sure you don’t burn the chocolate, it’s easy to do. Once melted add in yoghurt vanilla extract and maple syrup, stir to combine until silky and shiny.

  4. To plate, spread ganache over each pancake and stake one pancake on top of the other. Serve with vegan ice cream, extra cranberries and a dusting of coconut, finish with a mint leaf and an extra drizzle of maple syrup.