PANCAKE CAKE (with whipped coconut cream & banana)

As I sit here and type these words, I find myself feeling nostalgic about last Christmas already. Less than a month ago, on Christmas Day, my family and I enjoyed this very Pancake Cake as part of a lazy brunch that lasted literally half the day.

24 days into 2017 and aspects of my New Year’s vision board are already unfolding before me, with travel featuring prominently as we get set to embark on a 3.5 month (at least) journey that will take us from Stockholm via Amsterdam to Connecticut, then onto LA… before my feet eventually touch Australian earth again in beautiful Sydney. I am feeling rather emotional at the prospect of connecting in person with some people who have been very supportive and dear to me from afar and reuniting with family and close friends who are ordinarily separated from me by oceans. I look forward to having some time/space to process things (both internal and external), to spend time with my family on the road and, in essence, to examine what “sparks joy”… and grab it with both hands!

But before I am able to share some of those yet-to-be-experienced experiences with you, I will share this recipe and the simple assembly technique (which was created on the fly with the ingredients we happened to have at home on Christmas Day).

If you have a favourite pancake recipe or different toppings on hand, by all means check out the video below for construction tips and experiment with this idea. And let me know if you do!

I hope your year has started beautifully, that your resolutions are going strong (if you made some!), and that you and yours are happy and well.

❤ Marisa xx



with whipped coconut cream, toasted coconut,
banana, pecans & cranberries


To make 8 thin pancakes

(use this recipe or a favourite one of your own)

200 ml organic flour
2 tbsp rice malt/maple syrup
1/2 tsp baking powder
200 ml cashew or other plant-based milk
1 tbsp organic olive/melted coconut oil
1/4 tsp vanilla extract
A pinch of cinnamon
A pinch of salt
Extra oil for greasing the skillet pan


  1. In a medium mixing bowl, combine ingredients without over mixing.
  2. To a skillet pan over medium-high heat, add approximately 45 ml of pancake batter.
  3. Cook for around 2 minutes or until centre is bubbling and edges appear well set. Flip pancake with a spatula.
  4. Cook the reverse side for a further minute or until cooked through as desired. Repeat until batter is used up and you have 8 pancakes of an even size.


To make Pancake Cake


8 thin pancakes of choice
2-3 ripe bananas (depending on size), sliced
125 ml toasted coconut flakes
165 ml whipped coconut cream
Cinnamon for dusting
A handful of dried cranberries or fresh berries of choice
Extra toasted coconut flakes for a final sprinkle
A handful of pecans or nuts of choice, chopped


  1. Once pancakes have cooled, place one on a plate & spread with 2 tablespoons of whipped coconut cream.
  2. Add a layer of banana slices and top with a second pancake.
  3. Repeat the process, this time adding a sprinkle of toasted coconut before topping with the next pancake.
  4. Repeat, alternating between coconut & banana layers until all pancakes have been used.
  5. Top with approximately 4 tablespoons of whipped coconut cream, chopped pecans, berries and more coconut, then dust with a little cinnamon.
  6. To serve, simply slice as you would a cake.



15 thoughts on “PANCAKE CAKE (with whipped coconut cream & banana)

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