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This Pancake day, mix things up and whip up a stack of scrumptious vegan pancakes that will brighten up your day and your Instagram feed!

Inspired by two of our bestselling products, vegan blogger, Petite Elise, has created two delicious recipes made with tropical ingredients aplenty. So why not give them both a try and let us know which one is your favourite!


Rose-infused buckwheat pancakes, with caramelised plums, kiwi and chia seed pudding, inspired by our Elixir Omega Oil 


Pancake Mix:

  • 1 banana
  • 1 cup of buckwheat flour
  • 1 cup of plant-based milk
  • 1 chia egg (1/2 tbsp chia seeds, mixed with 2 tbsp water, set aside for 5 minutes)
  • 1 tsp baking powder
  • 2 tsp rose water



  • 4 plums
  • 1 kiwi
  • Agave syrup
  • 1 tbsp chia seeds
  • 4 tbsp Soya yogurt
  • Dried rose petals


1. Simply place all pancake ingredients in a blender and blitz it all up.

2. Heat up a large pan and carefully pour the batter into round pancakes. 

3. Once they start to form large bubbles on the top, carefully flip them over and cook on the other side.

4. At the same time, place chopped plum slices in a pan with 1-2 tbsp agave syrup and allow they to caramelise, stirring occasionally.

5. To make the chia seed pudding, mix the chia seeds with the soya yogurt and set aside for 5 minutes, allowing the chia seeds time to expand

6. Stack the pancakes and top with you chia seed pudding, caramelised plums, kiwi, some more agave syrup and sprinkle in dried rose petals!






Coconut buckwheat pancakes, with pineapple, crushed mint and coconut yogurt, inspired by our Wild Mint, Lime and Pineapple Body Wash
Pancake Mix:

  • 1 banana
  • 3/4 cup of buckwheat flour
  • 1/4 cup desiccated coconut
  • 1 cup of plant-based milk
  • 2 tbsp coconut yogurt
  • 1 tsp baking powder



  • Coconut yogurt
  • Pineapple
  • Fresh mint leaves
  • Lime
  • Agave syrup
  • Desiccated coconut
  • Black sesame seeds



1. Throw in all the pancake ingredients into a blender and blend into a thick pouring consistency.

2. Heat up a large pan and pour the batter into round pancakes.

3. Allow them to form bubbles on top before flipping them over and cooking for a further few minutes.

4. Whilst they’re cooking mix some mint with agave syrup and lime, then drizzle on your cut-up pineapple.

5. Stack the pancakes and top with coconut yogurt, the mint pineapple, desiccated coconut, sprinkle on some black sesame seeds and a little more lime for a super tropical stack!


Don’t forget to share your delectable dishes with us on Facebook, Twitter and Instagram using #LoveTropic