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Blueberry & Feta Pancakes

Pancakes anyone? Whether it’s Sunday or not, pancake day should be everyday! Here’s a delicious vegan pancake recipe that uses Lauds Almond Persian Feta paired with blueberries. A unique, delicious recipe, that will make you wish for pancakes everyday.

Serves 4 | Prep and Cook Time: 20 mins


1 cup dairy free milk
2.5 tablespoons coconut oil (+ extra for cooking)
1/2 cup Lauds Almond & Cashew Persian Fetta Cheese, crumbled
1.5 cups spelt flour
2 tablespoons white sugar (or sub for 1/2 tsp monk fruit)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup frozen or fresh blueberries


  1. Combine the dry ingredients in a large mixing bowl.
  2. In a separate bowl, combine the wet ingredients.
  3. Add the wet ingredients to the dry ingredients and fold through being careful not to over-mix.
  4. Heat a large frying pan on the stove over a medium heat. Add a tablespoon of coconut oil to the pan.
  5. Using a tablespoon, scoop 1 tablespoon of pancake mix and drop it into the frying pan. You can fit approx. 3 in the frying pan, be careful not to overcrowd the pan.
  6. Cook for a few minutes until bubbles start to appear on the surface of the pancake, then flip onto the other side.
  7. Transfer the cooked pancake onto a paper towel to drain off excess oil whilst you continue to cook the rest of the batch.
  8. Serve as a stack with a dollop of extra Almond Persian Feta, fresh blueberries and maple syrup.
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