25 minutes


  • 1/3 cup soaked chia seeds
  • 2 cups gluten free ground oats
  • 2 cups almond milk
  • 1 banana
  • 2 tsp almond butter
  • 1 tsp cinnamon powder
  • 2 dessert spoons coconut yoghurt
  • 2 tbsp cacao powder
  • 1 tsp bicarbonate soda
  • 1 tbsp Sweet Freedom Fruit Syrup

  • coconut oil Frylight*
  • 250g frozen black forest fruit mix
  • Topping:
  • Sweet Freedom Choc Shot
  • blueberry chia jam


Step 1

  1. Set the frozen berries to one side.
  2. Blend everything together and leave to stand for 10 minutes.
  3. Spray the surface of a pan with Frylight and place over a medium heat.
  4. Wait until Frylight is clear, then using a 1/4 cup spoon the pancake batter in the pan.
  5. Sprinkle a few frozen berries on to the pancake batter and cook for 2 to 3 minutes on each side.
  6. Repeat until cooked all the batter.
  7. Once cooked, place in an oven at a low temperature to keep warm.                         

Step 2

  1. Spread a layer of chia jam between each pancake and drizzle with Sweet Freedom Choc Shot.


*To view the whole Frylight range click here

*We cannot guarantee that this recipe is allergen free.

Thank you Claire and Sarah at cleansupperclub for a delicious recipe.



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