vegan rhubarb raspberries pancakes

Rhubarb & Raspberry Crumble Pancake Stack

Prep Time: 10 | Cook Time: 20 | Serves: 6

Want to have pudding for breakfast? Here is your solution - the ultimate rhubarb crumble pancake stack! This recipe is a vegan twist on a childhood favourite pud, with a hit of extra richness from the Cashew & Hazelnut spread.


  • For the crumble
  • 50g Oats
  • 100g plain flour
  • 50g coconut oil
  • 1 tsp ground cinnamon
  • 50g Naturya Coconut Sugar
  • 25g toasted cashews
  • 25g chopped hazelnuts
  • For the Rhubarb Jam:
  • 500g rhubarb
  • 100g frozen or fresh raspberries
  • 100g coconut sugar
  • 1 lemon zest
  • For the Pancakes:
  • 125g self raising flour
  • 2 tbsp (20g) coconut sugar
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 200ml plant-based milk
  • 85g Cashew & Hazelnut Spread


  • Preheat the oven to 200c.
  • First make the crumble by combining the flour & coconut oil in a bowl and rubbing together with your fingertips to create a crumbly texture.
  • Stir in the coconut sugar, cinnamon and oats.
  • Tip onto a baking tray lined with greaseproof paper and bake in the oven for 5-10 minutes, until the mixture starts to turn golden brown.
  • Remove from the oven and allow to cool.
  • Meanwhile, chop the rhubarb into 2 cm chunks and add to a small pan.  
  • Add 100g of the coconut sugar and the zest of one lemon. 
  • Cook on a low heat for minutes then add the raspberries and cook for a further 5 minutes (if using frozen raspberries, add at the beginning with the rhubarb).
  • Remove from the heat and allow to cool slightly.
  • Mix together the pancake ingredients to form a batter.
  • Add 1/2 a teaspoon of coconut oil to a non-stick frying pan on a medium heat then add 1 ladle of pancake batter. 
  • Cook until bubbles start to appear on the surface and the pancake is almost fully cooked, then flip over and cook for a further minute. Repeat until all the batter has been used up.
  • To assemble, top one pancake with a teaspoon of the rhubarb mixture, followed by the crumble, then a drizzle of Naturya Cashew & Hazelnut spread. 
  • Repeat as many times as you dare to create the ultimate rhubarb crumble pancake stack and enjoy.

Made using:

Cold Pressed Coconut Oil - 500ml Jar
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