Sugar free – Gluten free – Lactose free – Vegetarian

Cocoa, banana and coconut pancakes with kefir yoghurt and mandarins



20 min


  • 150 g rice flour
  • 1 teaspoon baking powder
  • 2 tablespoons grated coconut
  • 2 tablespoons unsweetened 70% cocoa powder
  • 2 eggs
  • 2 ripe bananas
  • 120 ml coconut, almond or oat milk
  • 1 tablespoon agave syrup
  • 3 tablespoons E.V. olive oil

To serve with our pancakes:

  • 250 g kefir yoghurt
  • 3 or 4 peeled mandarins in wedges
  • Finely grated or chopped walnuts
  • Mint leaves


In a bowl, mix the rice flour, baking powder, grated coconut and cocoa powder.

In another bowl, add the peeled bananas and mash them with a fork until you have a smooth puree. Add the eggs, plant-based milk and agave syrup. Mix well.

Add the wet mixture to the dry mixture and combine until you have a homogeneous dough. If it is too thick, you can add a little more plant-based milk.

In a hot non-stick pan with a drizzle of olive oil, add a ladle of the dough and let it spread. Brown for a few minutes, and when you see that the surface begins to set, flip with a spatula and brown for a few more minutes on the other side. Set aside.

Repeat until the pancakes are done.

Serve your pancakes and add some whipped kefir yoghurt on top. Finish with a sprinkling of grated walnuts, some mandarin wedges, and mint leaves.