serves 4 people

ready in 20 mins


  • 200g flour (your choice)*
  • 2 tsp baking powder
  • 230ml milk (your choice) or water*
  • 2 tbsp Sweet Freedom Fruit Syrup
  • 1 tbsp coconut oil, melted and cooled
  • pinch of salt (optional)
  • Frylight*


  1. If you have a blender, put all the ingredients in at once and pulse until smooth. If not, just mix all the dry ingredients together then beat in the milk/water, Sweet Freedom Fruit Syrup and oil.  
  2. Heat the Frylight* in your pan, then drop the batter into the hot pan to your preferred size, the batter is quite thick so you may need to spread it out a bit with a spoon.
  3. Keep an eye out for bubbles on the top, that's usually when it's time to flip. The second side is much quicker so watch carefully!
  4. Keep warm in a stack in a low oven until you've finished cooking the rest of the pancakes and used up all the batter.
  5. Serve warm topped with fresh fruit and a drizzle of Sweet Freedom Fruit Syrup or Choc Shot liquid chocolate. These pancakes reheat well, so make ahead of time, then pop into a warm oven or a hot pan.

*we like a mix of almond milk and water.

*depending on the flour you choose you may need to use a little more or less liquid - for example, coconut flour absorbs more liquid than almond flour.

*we cannot guarantee that this recipe is allergen free.

*To view the whole Frylight range click here

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