Orange & Chai Infused Vegan Pancakes

Wanting to amp up your pancake game? Re-create these restaurant-quality pancakes at your next brunch shindig and impress the socks off all the guests! No-one will be able to tell these gourmet hot cakes are secretly gluten, dairy and sugar free.

Yields: 8-10 Pancakes



  • 105g organic, non-bleached flour
  • 2 tbs organic coconut flour
  • 1 tbs coconut sugar
  • 1 tbs baking powder
  • 1/4 tsp Himalayan Pink salt
  • 1/4 tsp powdered cinnamon
  • 1 tbs melted coconut oil
  • 1/3 cup water infused with 1 teabag of Qi Tea Organic White Tea ‘Spiced Orange’
  • 3/4 cup nut milk


  • 1 cup frozen berries
  • 1 tbs fresh lemon juice
  • 2 tbs Rice Malt Syrup
  • Handful of coconut chips


In a mixing bowl, combine the flours, coconut sugar, baking powder, salt, and cinnamon. Mix well. Now add the melted coconut oil, infused tea and nut milk. Mix until fully combined & no lumps. Spray a large frying pan with coconut oil spray and let it sit on the stove for a few mins on low heat.
Once hot, pour the mixture on the pan using a ladle (approx. ¼ Cup). Cook for approximately 3-4 minutes on the first side, flip and cook for a further 2-3 minutes.
While the pancakes are cooking, place the frozen berries, lemon juice, rice malt syrup in a small saucepan and heat on medium. Once simmering, cook for approximately 5-6 minutes
Now for the finale! Stack pancakes on a plate and top with All the toppings. You can drizzle with a tiny bit more of the rice malt syrup if desired, then sprinkle the coconut chips on top. Voila!

Recipe created by Emma from The Cheeky Foodie

back to top