Traditional Vegan Pancakes

I scream, you scream, we all scream for…


Okay so maybe that’s not how the traditional rhyme goes, but I think I like it better this way.

Pancakes vs. Ice cream…That is not a fair question.

I have had a serious craving for pancakes lately. I remember this one summer where almost every morning I had pancakes for breakfast. Safe to say I got sick of them and haven’t re-discovered my love for pancakes until I conjured up this recipe last week!

These pancakes will impress even the unhealthiest, junk food junky.

Buckwheat pancakes, banana pancakes, coconut pancakes…I have tried them all and sometimes basic is best!



-1 cup of spelt flour (sub oat flour)

-1 tsp. organic cane sugar (sub coconut sugar)

-1 tsp. aluminium-free baking powder

-1/4 tsp. baking soda

-1 tbsp. ground flax seed

-1 cup almond milk

-1 teaspoon apple cider vinegar

-1 tsp. pure vanilla extract

-1 tbsp. coconut oil (sub 1 banana)

-Optional: 1/2 tsp. cinnamon


First we’ll want to make a flax egg. Combine 2.5 tbsp. of water with the 1 tbsp. of ground flax seed and set aside to thicken. In a medium bowl combine the dry ingredients and in a small bowl add the almond milk and apple cider vinegar to create a vegan buttermilk. Add the vanilla, melted coconut oil and finally the flax egg and mix. Now carefully add the wet ingredients to the dry and without stressing the batter, mix slowly and carefully. Lumps are your friends when making pancakes so don’t over-mix! Warm a pan over high heat for 3-5 minutes. Scoop the batter onto the pan, and lower the heat to medium-low. When you see large bubbles on the top, that’s when you’ll want to flip them. Once flipped, cook for an additional 90 seconds on the other side.

I topped my pancakes with raw cashew cream and pure maple syrup!

Have a fruitful day,


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