Milk tart pancakes



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF)
  • 1/2 cup self-rising or ground oat flour 
  • 1/4 cup brown sugar 
  • 1 tsp baking powder 
  • 1/4 ts baking soda 
  • pinch of salt 
  • 1 tsp cinnamon 
  • 1 1/4 (more if needed) cups of plant-based milk 
  • 1 tsp apple cider vinegar 
  • 1-2 tbsp coconut oil 

Milk tart filling 

  • 400ml coconut cream 
  • 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 
  • 1/3-1/2 cups syrup or brown sugar 
  • 1/2 cup cornstarch 
  • 1 tsp vanilla extract 
  • pinch of salt 
  • cinnamon sugar 


  1. For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl. 
  2. Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter. 
  3. Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side. 
  4. For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. 
  5. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. 
  6. Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top.