Lemon & Chia Crepe Cake


Pancake day is approaching, have your whisks at the ready! I’ve made a lot of vegan pancakes in the past, the thick fluffy kind but I decided to switch it up and make a crepe style pancake, a little thinner with a larger surface.

Lets make things interesting, I wanted to make something a little more fun. By all means use this recipe to make traditional style pancakes or you can take it to the next level and present them as a crepe cake. Cut a slice to reveal beautiful layers of lemon curd sandwiched between stacks of crepes.


Lemon & Chia Crepe Cake

Serves 8



  • 2 Ripe Bananas
  • 1 1/2 Cups Gluten Free Self-Raising Flour
  • 1 1/2 Cups Oat Flour (oats blended into a four/can sub gluten free oats)
  • 3 Tbsp Chia Seeds
  • 3 Cups Soya or Almond Milk
  • Oil for frying (approx 1/2 tsp per pancake)

Lemon Curd

  • 2 Tbsp Corn Flour (Corn starch)
  • Juice of 3 Lemons
  • Zest of 1 Lemon
  • 1/2 Cup Soya or Almond Milk
  • 1/2 Cup Caster Sugar
  • 1 Tsp Turmeric

Lemon Cream

  • Zest of 1 Lemon
  • 1 Tin Coconut Fat (refrigerate the tin and scoop the fat from the top, exclude water)
  • 1/2 Cup Icing Sugar
  • 1/4 Cup Vegetable Fat
  • 1 Tsp Vanila Extract


  1. Take a large mixing bowl and add gluten free and oat flour as well as chia seeds.
  2. In a blender add ripe bananas and plant-based milk and whizz until smooth.
  3. Pour the banana milk over the dry ingredients and whisk until combined.
  4. Take a frying pan and add a little oil, pour the batter into the pan and spread the mixture thinly across the surface. Repeat until all of the mixture has been used.
  5. Whilst cooking the pancakes, we can start with the lemon curd. Take a saucepan and heat lemon juice, zest, sugar, vanilla and turmeric. When the liquid starts to boil add corn flour and heat until thickened, whisking constantly.
  6. Leave the lemon curd to cool whilst we make the coconut cream, add all ingredients into a  mixing bowl and beat with an electric whisk, and that’s it, it’s super simple.
  7. If you’d like to eat the pancakes as they are then dig in but if you’d like to take it further let the pancakes cool and we can assemble the crepe cake.
  8. Layer each crepe spreading the lemon curd onto the surface of each. Smear a little coconut-lemon cream onto every other crepe as well as lemon curd and continue until you have achieved a cake-shaped stack.
  9. Finally, cover the top of the crepe cake with coconut-lemon cream and serve.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s