Pancakes with cloudberry jam and coconut cream

Is there anything better than waking up on a Saturday morning, knowing that you have the entire weekend ahead of you? I think those mornings are my favorites, especially when we decide to make pancakes for breakfast. I have always had a thing for pancakes, and I’m really glad that Kalle loves it too. The only thing better than eating pancakes is eating pancakes with the one you love, don’t you agree?

I have tried several recipes throughout the years, and I have to say that it’s impossible for me to pick only one favorite. But this recipe is indeed among the top candidates. The key, I believe, is the coconut sugar, which gives the pancakes such a perfect sweetness. When you serve them with the not-so-sweet cloudberry jam you get this perfect combination of flavors. I really love it.

Pancakes with cloudberry jam and coconut cream

serves 2 


1 dl corn flour
1 dl rice flour
1 dl buckwheat flour
2 tbsp coconut sugar
3 dl oat drink (or other plant milk)
2 dl oat or soy yoghurt
2 tbsp unflavored coconut oil

Cloudberry jam

250 g cloudberries
1-2 tbsp chia seeds
1 tbsp maple syrup (optional)


  1. Mix together all flours and the coconut sugar in a big bowl.

  2. In a separate bowl, mix oat drink and plant yoghurt and set aside.

  3. Carefully melt the coconut oil and add it to the yoghurt mix. Stir and pour the batter into the flour mix. Stir again until well combined.

  4. Warm a wide cast skillet over medium heat and add 1 teaspoon unflavored coconut oil. When melted, add about 1/2 a dl batter for each pancake. Cook for about 3-4 minutes or until the bottom is golden brown. Flip the pancake and cook for another couple of minutes. Remove the pancake and repeat with the remaining batter.

  5. Prepare the cloudberry jam. Mash the berries with a fork and add chia seeds and maple syrup. Stir and set aside for about 10 minutes. Serve the pancakes with the cloudberry jam and whipped coconut cream.


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