The Future Breakfast

Poppyseed Pancakes with Coconut Cream


Pancake Batter:
1 cup Flour
1 teaspoon Baking Powder
1 Pinch Salt
3 Tablespoons Poppyseed
2 Tablespoons Sugar
1/2 Tub Soy Joghurt
Soymilk, extra
Coconut oil for frying

Coconut Whip:
1 can coconut milk (fridge cold)
Maple Syrup 
1 Pod Vanilla Beans or 1 teaspoon Vanilla Essence or Paste

To Serve:
Maple Syrup 
Berry Jam
Coconut Chip


1. To prepare the coconut whip you will need a fridge cold can of coconut milk, so make sure you cool for at least a few hours or pop it in the fridge the night before. Open the can of milk without shaking and scoop the hard top of coconut cream out of the can, leaving the separated coconut water in the can.* Using an electric whip, whisk together the coconut cream, syrup and vanilla until the mixture becomes soft, smooth and peaky.
2. To prepare the pancake batter mix all the dry ingredients together in a large bowl. Add soy yoghurt and a splash of soy milk. Mix the ingredients together thoroughly. Continue to add a bit of soy milk while mixing until a thick but smooth batter results.

3. Heat a spoonful of coconut oil in a frying pan at medium heat. Spoon about three tablespoons of butter into the pan for each pancake. The pancakes are ready to flip when small bubbles appear on the edge of the batter.

Serve warm topped with coconut whip, berry jam, maple syrup and coconut chips.

*Left over coconut water can be used to make smoothies :)

Poppyseed Pancakes with Coconut Cream

Text by Katie James
Photo by Sabrina Hubert  

©The Future Breakfast, Katie James & Florian Traenkner – Berlin, Germany
Website – Studio Sabrina Hubert