What do you usually dive into on Sunday mornings? The weekend is upon us folks, so we thought it would be a good idea to share our recipe for these gluten-free pancakes topped with homemade raspberry jelly and a coconut peanut sauce! 

Yields 2 servings 



  • 1 cup gluten-free all purpose flour 
  • 2 tbsp flax meal 
  • 1 tbsp coconut sugar 
  • 1 tbsp baking powder 
  • 1-1.5 cups unsweetened soy milk
  • 1 banana (sliced) 

Raspberry Jelly:

  • 1 cup frozen raspberries 
  • 1/4 cup agave 
  • 1 tbsp chia seeds 

Peanut Butter Sauce 

  • 1/4 cup coconut oil (melted) 
  • 1/4 cup smoothe natural peanut butter 


  1. Start by preparing the raspberry jelly. On medium heat, in a small sauce pan, warm the raspberries and agave until soft. Mash the raspberries with a fork and then mix in the chia seeds. Simmer on low heat for about 10 minutes and then let stand while you make the pancakes. 
  2. For the pancakes, mix all of the dry ingredients together in a large bowl. Add in the soy milk until you have mixed the perfect consistency. 
  3. Heat about a tsp of coconut oil in a pan over medium heat. Cook your pancakes and add some sliced banana into each one. 
  4. For the peanut sauce, simple heat the coconut oil until it is melted and then mix in the peanut butter. 
  5. Stack you pancakes, place your toppings, and enjoy!