Our wonderful brand Ambassador Nourishing Amelia has created a delicious Amaretto and Raspberry Pancake recipe for us! Using our very own Amaretto Instant Coffee, Amelia has combined two of our favourite things: coffee and pancakes, to make your breakfast that little bit more exciting.

These pancakes are entirely gluten, dairy, egg and refined sugar-free but don’t worry folks, they’re still jam-packed with flavour! They’re super light and fluffy and will feel like you’re indulging in something far naughtier.


(Makes 5-6 mini pancakes)


  • 200g raspberries
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp chia seeds



  • Small handful flaked almonds
  • Handful fresh raspberries


  1. We’re going to kick this recipe off by making the raspberry chia jam first. Add the raspberries, maple syrup and lemon to a saucepan and place on a low heat for five minutes. When the raspberries start oozing, you’re good to go! Remove them from the heat and give them a good mash with a potato masher.
  2. Stir in the chia seeds, place over the heat again and cook for a further 8-10 mins and then allow to cool down while you make the pancakes.
  3. For the pancakes, mix the chia seeds together with a tablespoon of water and give them 5 minutes to sit and thicken up.
  4. Next, dissolve the Amaretto coffee granules in 50ml of water and add this plus the rest of the pancake ingredients into the blender. Whizz up until it’s thick and creamy!
  5. After you’ve set this aside, add the coconut oil to the frying pan and place over a medium heat. Pour a ladle full of pancake mixture into the middle of the pan and cook on each side of the pancake for 2-3 minutes. Do this until you’ve used up all your mixture.
  6. Finally, serve up your pancakes with the fresh raspberry jam and top with almonds and raspberries. Don’t forget to eat while sipping a hot cup of Little's coffee!

Enjoy, folks. Be sure to share your creations and tag us (@wearelittles) and Nourishing Amelia (@nourishingamelia) in your posts! #LivenUpYourCup