Blood Orange & Choc Chip Pancakes (Vegan & Gluten Free)

Well I’ve got to say that these little blood orange and choc chip pancakes are pretty darn good!
Because pancakes are already good right? But then combined with beautiful zingy blood orange juice and little specs of cacao nibs running through them it’s takes the pancake to a whole new level. And they are super light and fluffy too which means of course you can eat more!
I topped them with a big dollop of coconut yogurt and some caramelised nuts I had let over from some recipe developing for a client. Delicious.
I created these with lots of my favourite organic ingredients; Doves farm organic buckwheat flour (an absolute staple), organic cacao nibs and lovely seasonal blood oranges.

Once again I’m very happy to support The Soil Association and their #flipittoorganic campaign for pancake day.

I know I’ve talked about it before but here’s some more about why organic is so good!

Organic food comes from trusted sources. When you see the organic symbol, you can be sure what you buy has been produced to the highest animal welfare and environmental standards.

Organic always means:

  • Fewer pesticides
  • The highest standards of animal welfare
  • No routine use of antibiotics
  • GM Free
  • No artificial colours & preservatives

I hope you enjoy! Love Niki xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  5 minutes preparation time
  10 minutes cook time


  • 100g buckwheat flour
  • 1 tsp baking powder
  • 1ooml blood orange juice
  • 100ml plant based milk
  • 1 – 2 tbsp maple syrup
  •  1/2 tsp vanilla essence
  • 1 tsp mixed spice 
  • 3 tbsp cacao nibs/choc cips
  • Coconut yogurt
  • Blood oranges slices
  • Sesame seeds
  •  Maple syrup (optional)


    1. Preheat a pan with a little oil. The pan needs to be medium -hot.
    2. Add the buckwheat flour, baking powder, cacao nips/chips, vanilla essence, orange juice, maple syrup & plant based milk to a bowl and mix thoroughly to combine and form a thick batter.
    3. Spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.
    4. Top with coconut yogurt, blood oranges, caramelized nuts/sesame seeds and maple syrup.

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