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Vanilla Pancake Bake

Vanilla Pancake Bake

Unleash your inner dessert artist with this Vanilla Pancake Bake! A sensational fusion of flavors awaits as our pancake mix, ripe banana, and velvety almond butter unite in perfect harmony, complemented by the zing of apple cider vinegar. But that's not all – a symphony of chocolate chips and juicy cherries takes this creation to a whole new level.

Baked to golden perfection at 180°C, this masterpiece fills your kitchen with an aroma that's pure temptation. Indulge in each warm, fluffy bite, enhanced by a scoop of ice cream or a swirl of yogurt on top. A drizzle of maple syrup crowns this culinary adventure, while leftover slices promise joy for up to three days when stored in the fridge.

Get set to dazzle your taste buds and craft dessert magic – it's time to elevate your baking game!


1 packet Vanilla Pancake Mix

1 banana, mashed

1.5 cups almond milk

2 tsp olive oil

1 tsp apple cider vinegar

2 tbsp almond butter

A handful chocolate chips

1 1/2 cups cherries, pitted



  1. Preheat the oven to 180 C and set aside a small baking tin (roughly 10x20cm). You can line the tin or lightly grease it.

  2. Add the pancake mix, banana, milk, vinegar and almond butter into a bowl and whisk well.

  3. Fold in the chocolate and cherries then pour into the tray and bake for 25 minutes, or until cooked when tested. *Note* a larger tray will require less time.

  4. Serve immediately topped with ice cream or yoghurt, extra fresh berries and maple syrup.

Extra pancakes store will well in the fridge- just pop into an airtight container and store for up to 3 days.

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