MYOM Heart Shaped Pancakes

MYOM Heart Shaped Pancakes

Plant based, dairy free, lactose free, vegan friendly, egg free, nut free, soy free, refined sugar free.

You’ve made your own milk, now you can make your own naturally plant based, fluffy American style pancakes, with ingredients you’ll probably already find in your kitchen cupboards. Shrove Tuesday falls the day before Valentine’s Day in 2024, so you can make your loved ones these heart shaped pancakes to share the love.

Makes ~10 small heart shaped pancakes.

You will need:

  1. Small glass
  2. Sieve
  3. Large mixing bowl
  4. Balloon whisk
  5. Ladle
  6. Non-stick frying pan
  7. 8-10cm heart shaped pancake mould


  1. 120g all-purpose plain flour, sifted.
  2. 1 tsp baking powder, sifted.
  3. ⅛ tsp fine sea salt.
  4. 1 tsp vanilla extract.
  5. 60g maple syrup, room temperature.
  6. 40g odourless coconut oil, melted.
  7. 160ml MYOM, room temperature.

Optional toppings:

  1. Cubes of plant-based butter.
  2. Maple syrup.
  3. Sliced strawberries.
  4. Sliced banana.


  1. Begin by melting your coconut oil and set aside in a small glass until ready to use.
  2. Mix up a 500ml bottle of MYOM but with room temperature water. This is important so that the wet ingredients don’t curdle and seize when mixed together!
  3. In a large mixing bowl, combine the sifted plain flour with sifted baking powder and fine sea salt.
  4. Mix well with a balloon hand whisk.
  5. Make a well in the ingredients and pour in the room temperature maple syrup, vanilla extract, odourless coconut oil and 160ml room temperature MYOM.
  6. Whisk thoroughly from the centre, gradually bringing in more flour from the edges to form a smooth batter.
  7. Be careful not to overmix the batter any longer than when all flour is combined with no lumps.
  8. Heat a non-stick frying pan over a medium heat with a few tiny droplets of melted coconut oil approx. 1/16 tsp. Some frying pans will require more than others, but this recipe is best with little-no oil in the pan.
  9. If using a metal heart shaped pancake mould, coat the edges in coconut oil before adding it to the pan. If using a silicone heart shaped pancake mould, you shouldn’t need extra coconut oil.
  10. When the pan is hot enough, pour the batter into the mould - 3-4cm thick.
  11. Bubbles will form in the batter and the mixture will no longer appear glossy.
  12. When this happens it’s time to flip, and heat through until the underside is also lightly golden.
  13. Transfer to a plate heating in the oven on the lowest heat and repeat step 6 until all the pancakes are ready to enjoy.
  14. Top with a cube of plant-based butter and a generous drizzle of maple syrup and other preferred toppings.


  • highly recommend using odourless coconut oil to avoid the pancakes tasting like coconut
  • to make child friendly, top with fresh fruits. Halve a 1 cm slice of banana and use a ⅛ teaspoon measure to cut out a ‘smiley face’. Blueberries are perfect for the eyes.
  • make these more decadent with 40g chocolate chips, simply fold through with a silicone spatula after the batter has been mixed
  • mix up a fresh bottle of room temperature MYOM, it will seize the ingredients and the batter will have solidified lumps of coconut oil otherwise. Ensure your maple syrup is room temperature and not straight out of the fridge.

Download the PDF recipe card HERE.

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