Pancake batter:

1 cup whole spelt flour 

1 cup lite coconut milk (find without guar gum, Trader Joe’s has it)

5 drops vanilla extract

1 tsp cinnamon 

1 tsp pink Himalayan sea salt

1 tsp baking powder 

1 Handful freshly chopped raspberries 

Other ingredients:

2 tablespoons grape seed oil (for skillet)

Coconut oil

Maple syrup


  1. Combine dry batter ingredients first in a large mixing bowl.
  2. Whisk in coconut milk and vanilla extract.
  3. Whisk in raspberries for a smooth pink colored batter. 
  4. Heat a large skillet to medium heat and add enough grape seed oil to cover the pan. 
  5. Use a spoon or spouted measuring cup to pour evenly sized pancakes into hot skillet. Cook on each side for approximately 7 minutes.
  6. Remove pancakes from skillet and begin plating.
  7. Use coconut oil to butter each pancake and top off with remaining fruit.
  8. Add maple syrup and enjoy.
  9. Take pics and tag @atl_vegan on Instagram!

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