Apple Buckwheat Pancakes With Coconut Caramel Apples

Hello guys! Rita here. What a coincidence that we are posting this recipe 3 days after Pancake Day! Had we realized sooner, we would’ve published these babies on the actual Shrove Tuesday. But nothing is lost, because Valentine’s day is just around the corner and these would be the perfect way to wake up your loved ones on Sunday! Anyhow, I struggled to decide whether I should post these beyond awesome vegan pancakes under the Breakfast category or the Desserts & Sweets category. I settled with the latter, despite the fact that most people associate pancakes to breakfast. But I actually must admit — we’ve actually had them more often for dinner/supper! This just goes to show how satisfying these pancakes are. Whatever the meal, believe me when I say they will not let you down.

My addiction to pancakes started waaayyy before the word vegan was familiar to me. I was about 12 years old when I got my hands on my first recipe for “american-style” pancakes and since then I made sure I had my pancake fix every once and a while. So I know pancakes. I know they absolutely MUST be airy and fluffy; yet filling. You have to want to curl up in a ball and take a nap on your pancakes because they are the softest and warmest little pillows you’ve ever held — and then feast on them. So at first I feared “how in the world will vegan pancakes be as they should?”. Imagine how thrilled I was to find out after a few experiments that they are even better. Just as soft, just as fluffy. AND guilt-free. On top of that, these pancakes are also gluten-free, so if you happen to be intolerant to gluten — rejoice!

Oh and those coconut caramel apples on top… Need no description really. Just give this recipe a go and let us know what you think!

Rice Coconut Pancakes With Cocoa

Rice Coconut Pancakes With Cocoa

 Rice Coconut Pancakes With Cocoa

Pancakes are always delicious! As breakfast or at any other time of the day. For more variety, we have here a gluten-free recipe for you!
Preparation time
10 mins
Cooking time
10 mins
20 minutes
Ingredients for 2-3 servings
1 cup of coconut milk
⅔ cup of rice flour
⅔ cup of fine oatmeal (gluten-free oatmeal for a gluten-free version)
2 tablespoons of foodstuffs (e.g., Maizena)
1 tablespoon apple cider
1.5 tsp of baking soda
1 pinch of salt
1.5 tbsp coconut sugar
2 tablespoons cocoa
Coconut oil for frying

Combine all the ingredients except the vinegar in a bowl. Finally, add the vinegar and stir briefly.
Put a pan with some coconut oil. Put the dough into the dough and fry golden brown on both sides.
Enjoy! We filled the pancakes with coconut yogurt and raspberries. They also taste very tasty with maple syrup and berries.

Maple-Pecan Breakfast Cake

Prep time:  Cook time:  Total Time: 30 minutes
4 to 6

Waking up in the morning and enjoying this delicious breakfast cake—made with corn grits and oats and topped with a sweet streusel—is just what you need to get your day going.


Streusel topping:

  • ½ cup oat flour (Or blend your own with Old Fashioned Oats)
  • ¼ cup packed brown sugar
  • 2 tbsp coconut oil, melted
  • ¼ cup chopped pecans


  • 2 tbsp flax meal
  • 2 tbsp water
  • 1 cup Nature’s Path Organic Grits
  • 1 cup oat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup coconut oil
  • ½ cup nondairy milk
  • ¼ cup pure maple syrup, plus more for serving


  1. Preheat oven to 375F and lightly oil an 8×8-inch square cake pan.
  2. To make the streusel topping, combine the oat flour and brown sugar in a small bowl. Drizzle in the coconut oil and use a fork to combine and break the mixture into crumbs. Stir in the pecans. Set aside.
  3. To make the cake, stir together the flax meal and water in a small bowl and set aside to gel.
  4. In a large bowl, whisk together the grits, oat flour, baking powder, baking soda, and salt.
  5. In a small saucepan, heat the coconut oil over low heat until melted. Once melted, turn off heat and whisk in the nondairy milk, maple syrup and flax mixture. Pour into the bowl with the flour mixture and stir to combine.
  6. Transfer batter to the prepared pan and smooth out the top. Crumble the streusel over top. Bake for 17 to 20 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool before cutting into squares. Serve each square with a drizzle of maple syrup.

Note: If you don’t have (or can’t find) oat flour, simply blend rolled oats in a blender until they turn into flour.

Caramelized Banana Oatmeal

Prep Time: 5 minutes Cook Time: 

What’s more comforting than a warming bowl of oatmeal? This hearty oat porridge is topped with brown sugar, crunchy Coconut & Cashew Butter Granola, melty chocolate bits, and heavenly medallions of sweet caramelized banana.

  • ½ tbsp vegan butter or coconut oil
  • 1 banana, sliced thick
  • 1 tbsp brown sugar, divided
  • 1 cup water
  • ½ cup Nature’s Path Old Fashioned Organic Oats
  • ½ tbsp molasses
  • Pinch salt
  • 2 tbsp dark chocolate chunks
  • Sprinkle of Nature’s Path Coconut & Cashew Butter granola
  • Almond milk (optional, for topping)
  1. In a cast-iron frying pan or skillet, heat vegan butter or coconut oil over medium heat. Add sliced banana and sprinkle each slice with a touch of brown sugar (about ½ tbsp total.) Once bananas are soft and golden-brown, gently flip them and cook the other side. Once both sides are golden-brown off the heat and set aside.
  2. In a small saucepan, heat water, oats, salt, and molasses over medium heat. Stir often and cook until oatmeal reaches your desired consistency (about 3-5 minutes.)
  3. Transfer oatmeal into a bowl and top with remaining brown sugar, a handful of Nature’s Path Coconut & Cashew Butter granola, dark chocolate chunks, caramelized bananas, and a splash of almond milk.
Notes on oats: I used Nature’s Path Old Fashioned Organic Oats to make this porridge. If using another variety of oats, adjust the recipe accordingly:
Quick oats: Reduce cooking time to 1-2 minutes.
Quick cook steel cut: Use ¼ cup of quick cook steel cut oats and ¾ cup water. Cook for 5-7 minutes.
Steel cut oats: Use ¼ cup steel cut oats and ¾ cup water. Cook for 5 minutes before reducing heat to low and cooking for an additional 20-25 minutes.

Berry Coconut Smoothie Bowl

Prep Time: 5-10 minutes Cook Time: 
1 ½ cups

A sweet blend of strawberries and blueberries gives this smoothie bowl a rich purple hue. Coconut water, dairy-free vanilla yogurt, and hemp seeds add a touch of nutty sweetness to make this smoothie bowl a satisfying base for fresh berries and cherries, toasted coconut, and Sunrise Crunchy Maple organic cereal.

  • ½ cup coconut water
  • ½ cup dairy-free vanilla yogurt
  • 2/3 cup fresh or frozen strawberries
  • 1/3 cup fresh or frozen blueberries
  • 3 tbsp hemp seeds or 1 tbsp vanilla protein powder


  • Sunrise Crunchy Maple cereal
  • Dried toasted coconut
  • Fresh blackberries, cherries, and blueberries
  1. Begin by preparing the toppings for your smoothie bowl. I used Sunrise Crunchy Maple cereal, dried coconut, fresh blackberries, cherries, and blueberries to top this berry coconut smoothie bowl.
  2. In a high speed blender, combine coconut water, dairy-free yogurt, frozen berries, and hemp seeds or protein powder. Blend on high until smooth. If necessary, use a tamper or pause and redistribute the smoothie to ensure even blending.
  3. Scoop or pour the smoothie into a bowl and add toppings. Enjoy immediately.
  • Use frozen berries for a thick, frosty smoothie bowl. Choose fresh fruit for a thinner consistency.
  • For an extra touch of sweetness and creaminess, substitute the coconut water for vanilla almond milk.
  • Customize your toppings to suit your preferences! A mix of organic cereal, fresh or dried fruit, and nuts or seeds will add an extra dose of texture, flavour, and nutrients to your smoothie bowl.

Smoothie Bowl With Banana And Avocado

Smoothie Bowl With Banana And Avocado

Smoothie Bowl With Banana And Avocado

Super simple and delicious breakfast with the certain energy kick! Prepared in only 5 minutes.

Preparation time
5 Minutes
5 Minutes

Ingredients for 2 servings
1 tablespoon matcha powder
½ avocado
2 bananas
100 ml almond milk

Decoration Suggestions:
Banana slices
Avocado slices

Add all ingredients to a powerful blender. Mix for about 3 minutes until you get a creamy consistency.
Fill the Matcha Cream into a bowl and decorate it as desired with banana slices, almonds (almonds are also good) and avocado slices.
If you like it sweet you can also trickle Agavendicksaft over it.