This spring, we’re looking forward to trying this recipe from Pop Up Girl on sunny Sunday mornings.

Makes 6 pancakes


  • 1 ripe banana 
  • 2 tbsp peanut butter
  • 150 ml Califia Farms Unsweetened Almond milk
  • 3 tbsp vegan pea protein powder
  • 4 tbsp flour
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp vanilla essence
  • Sunflower oil
  • Garnish: maple syrup, banana slices and crushed peanuts


  1. In a food processor blend one ripe banana, peanut butter, vanilla essence and Califia’s Unsweetened Almond milk until smooth.
  2. Mix flour, salt, bicarbonate soda, baking powder and vegan pea protein powder.
  3. Add the flour mix by the spoonful and mix until smooth.
  4. You want the dough rather gooey than too wet. If the dough is too wet, add some flour. If the dough is too thick, add some more almond milk.
  5. Heat a pan and grease with sunflower oil. Use 3-4 tablespoons of dough per pancake. Cook each pancake for 1-2 minutes per side. When it starts to rise and build little bubbles, flip the pancake carefully.
  6. Garnish the pancakes with maple sirup, banana slices and crushed peanuts.


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