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Chocolate Pancakes

Mmm, this dessert is super delicious, and it will get your sweet tooth pleased for sure. On top of that, it’s totally gluten-free and with no added sugar! What more could you ask for, right?

Chocolate Pancakes

1-2 portions

1.5 dl Coconut Rice Milk (Provamel)
1 dl Water
2 Bananas (200g)
1 dl Chickpea Flour (Govinda)
2 tbs Chocolate Powder
1.5 tbs Coconut Puree/ Coconut Manna / Coconut Butter
1 tbs Lucuma
1 tsp Cinnamon
1 1/ 2 tsp Vanilla Extract
1 tsp Almond Oil
5 drops of Chocolate Oil
5 ml Chaga powder (to give a dark brown color)


1. Mix all raw materials with a food processor to a smooth mass.

2. Put some coconut oil in the pan and let it melt in the pan.

3. Cut the banana into thin slices and spread them fully around the pan and pour a thin layer of dough over bananas. Spread the dough flat and let it bake slowly and rotate when the pancake appears to break away easily. Turning is challenging so cut the pancakes into four parts before turning so the pieces stay more clean looking and look better when served.

4. For decoration & to add even more deliciousness, add these ingredients on the plate with the ready made pancakes: fresh banana, mulberries, peeled hemp seeds, Sun & Seed apricot seed butter, lucuma powder and natural vanilla flavor. Voilà, now the pancakes are ready to be enjoyed!

The world’s best apricot seed butter from Sun & Seed. Yummy! Unfortunately we did not find this delicacy in our own home country Finland, yet, but the jar in the picture was found at the Veganz vegan food store in Berlin. If you are an owner of a food processor, you can easily make the nut butter with your own machine, as sweet apricot seeds are also found in Finland and around the world.

Apricot seeds contain amygdalin, vitamin B17 and good fatty acids. In sweet apricot seeds, amygdalin is less, so they can be eaten more than the bitter seeds that are recommended to enjoy just a few pieces a day.

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