Gluten Free and Vegan Berry Pancakes

We are constantly in awe of the magic Vangietarian creates with our cacao powder and other ingredients. Not only delicious, but also works of art on a plate. 

Below is her recipe for amazing gluten free berry pancakes drizzled with raw cacao sauce. 





3/4 cup Gluten-free flour blend (I used Bob's Red Mill's one)
1 tsp vanilla powder
1 Tbsp grounded chia seed
Pinch of salt
2 tsp baking powder


1 cup chopped mangoes
1/2 cup almond milk

Raw cacao sauce

1 Tbsp raw cacao powder
1 tsp coconut nectar
1 Tbsp coconut oil (melted)


  • Blend the wet ingredients in a food processor or blender until smooth
  • In a large bowl, mix together the dry ingredients 
  • Add the mango almond milk to the dry ingredients and stir until it is no longer crumbly and no large lumps can be found
  • Set aside the mixture for 5 minutes
  • Heat a non-stick pan
  • When the pan is hot enough, place 2 heaped tablespoon of the batter to the pan and spread to form a circle
  • Let it fry for around 1.5 minute, or until you see some bubbles formed on the surface of the pancake
  • Carefully flip it and fry the other side for another 1 minute
  • Repeat the steps 6 to 8 for the rest of the batter
  • Layer the pancake stack with whatever you like, here I used strawberries, blueberries and acai chia pudding
  • Mix together the ingredients for the raw cacao sauce to obtain desired consistency, feel free to add more water if you prefer a thinner texture 
  • Drizzle the raw cacao sauce on top of the pancake stack and enjoy! <3