Dutch berry pancake

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pancake 5 blue action

This dutch pancake is so simple to make. It’s vegan, light, fluffy and fruity and you don’t have to stand over the stove flipping pancakes all morning! Simply pour the batter into a cast iron, top with fruit and put in the oven! It looks like a cake too, so you can kid yourself while you eat a nutritious whole grain pancake.

This recipe serves 4 and is made in a small 8 inch cast iron pan. For a larger 12 inch cast iron, double the recipe.


  • 1 cup of spelt flour (could sub with whole wheat flour)
  • 1 tablespoon of sugar
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 1 tablespoon of flaxseed (ground or whole)
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of water
  • 3/4 to 1 cup of non-dairy milk
  • Oil for greasing the pan
  • 1/2 a cup of berries (I used fresh strawberries and frozen blueberries)

For the flax egg, in a small bowl mix the flax seeds, apple cider vinegar and water. Allow to sit for 5 minutes.

In a larger bowl combine the flour, sugar, salt and baking powder. Add the flax egg and 3/4 of a cup of milk. The batter should resemble regular pancake batter. I needed between 3/4 and 1 cup of milk, so see how much you need. It may differ depending on the flour you use.

Grease your cast iron well and heat over medium heat until oil is sizzling. Take off the heat and pour in your batter. Top with berries and broil (grill) for 5-7 minutes, until the top is golden brown. The grilling helps to dry the berries out a little so they don’t make your pancake soggy when you transfer it the oven. Remove from the grill and place in a 35o degree fahrenheit oven for 10 more minutes.

This recipe is for a small 8 inch cast iron, so cooking times will vary if you double the batch. My advice would be just to keep an eye on it. If you think it is cooked through, remove from the oven and test by inserting a knife into the center. If it comes out dry (other than berry juice) then it’s done!

Serve sprinkled with powdered sugar and your favorite syrup.


Wholesome vegan granola packed with nuts, seeds and coconut


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I love granola but the store bought stuff it always over-priced, over-packaged and full of sugar and fat. I like recipes that can be created with ingredients you have lying around your home, this is going to be different for everybody but this granola was made with ingredients that I already had to hand. This recipe makes a lot, it filled a 2 liter clip jar. It’s not too sweet, crunchy and chewy with a lovely baked taste. It’s like sprinkling cookies on your breakfast! This recipe can be easily adapted to your taste, just keep the oat to fat ratio the same, this keeps it a good consistency. Let me know your variations! Happy snacking

Preheat oven to 250 degrees fahrenheit.


  • 3 cups of rolled oats
  • 3/4 of a cup of melted coconut oil
  • 1/3 of a cup of raw agave syrup (or sweetener of your choice)
  • 1 cup of flaked almonds
  • 1 cup of sunflower seeds
  • 1/4 of a cup of flax seed
  • 1 cup of shredded coconut
  • 1 heaped tablespoon of almond butter
  • 1 cup of dried cranberries
  • 2 medium eating apples, peeled and diced
  • 2 tsp of cinnamon (or other spices)
  • 1/2 a teaspoon of salt


In a food processor chop the almonds, cranberries and sunflower seeds into smaller chunks. Do each ingredient separately so you don’t end up with a gloopy (but probably delicious) mess. If you want your granola chunkier, don’t chop it as much. The pulse setting works really well for this.

Add the diced apple to a pan over medium heat. Add a little water and soften. Keep adding water until the apple is tender. Put the apple chunks in a processor and chop into smaller chunks.

In a large bowl add all of the dry ingredients including the fruit and nuts. Pour over the sweetener, coconut oil and almond butter. Mix thoroughly making sure all of the ingredients are moist. Lay parchment paper on flat baking trays. Sprinkle on a thin layer of granola and bake until golden brown, stirring every 5 minutes or so, so that the granola is evenly baked. You may need to do this in batches. This should take about 15 to twenty minutes, but keep stirring and checking so it doesn’t burn.  Allow to cool then transfer to an air tight jar. I’m not sure how long it keeps, i’m still eating mine but it will probably keep well for at least a week… if you can keep your hands off it that long!