Pancake pie


1 Pot La Vida Vegan white coconut paste
200 g flour
400 ml almond milk
2 tbsp. sunflower oil
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla sugar
1 tsp. salt
200g vegan cream cheese
200g strawberries
100g raspberries
100g blueberries


  1. Mix together the flour and baking powder.
  2. Add the milk, sunflower oil, vanilla sugar, cinnamon and a pinch of salt and stir with a whisk to make a smooth batter.
  3. Heat a frying pan with a little oil and spoon a small ladleful of the batter into the pan.
  4. Fry the pancake on both sides until golden brown and cooked, flipping halfway through baking.
  5. Repeat until all the batter is used up.
  6. Lay out all the pancakes and spread with cream cheese, La Vida Vegan white coconut paste and top with some fruit.
  7. Stack the pancakes into a cake.
  8. Let firm up in the refrigerator for an hour.
  9. Cut the cake into points and garnish generously with strawberries, raspberries and blueberries and serve right away.