Vegan Pancakes


My post on American-style Pancakes talks in length about my love of pancakes, but that post is not for my Vegan Pancakes. When I first developed IBS I couldn’t tolerate eggs so I followed the elimination diet (no eggs for 9 months) and when I reintroduced them I found I could eat them. The elimination diet didn’t work for everything, but it did bring some foods back into my life, like eggs and more recently, almonds.

These pancakes are thick, relatively fluffy and really light. Compared to my American-style Pancakes they are not quite as fluffy, but they are so light that you don’t feel any stodginess after eating them. You can therefore end up eating way more of these, so bear that in mind incase you want to double the recipe on hungry days.

I think pancakes are such a perfect breakfast/brunch food, especially when you want family or friend time around the table. For large groups you can make a huge stack of these pancakes (keep them warm in tinfoil in a low-heated oven), which will accommodate the majority of intolerances, and set up bowls of different sauces allowing people to mix and match their pancake stack to meet their cravings. I also like make breakfast personal with the table looking special, filling cupcake cases with different topping options like chocolate chips, lemon slices, orange slices, strawberries, coconut flakes and chopped nuts.

pancakes berries

Vegan Pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6 pancakes


  • 2 tbs ground flax seed with 6 tbs warm water
  • 1 tbs coconut oil
  • ⅓ cup and 1 tbs non-dairy milk
  • ½ tsp vanilla essence
  • ⅓ cup brown rice flour
  • 1 tbs oat flour
  • 1 ½ tsp baking powder
  • ½ tsp psyllium husk
  • * I use a dry cup measurer for all my measuring (liquid and dry)


  1. Place the ground flaxseed in a bowl with the warm water and put in the fridge for at least 10 minutes. In another bowl place the milk, oil and apple cider vinegar and leave for 10 minutes.
  2. After 10 minutes mix the wet ingredients together and add in the flours, baking powder and psyllium husk. Do not over fold the mixture.
  3. Put a smidge of coconut oil into a heavy-based frying pan (I use a large pan so I can cook 3 pancakes at a time) and turn on to medium heat.
  4. Once the oil is hot add just under ¼ cup of batter to the pan forming your pancake (around 4 inches in diameter, but size is up to you). Add as many pancakes to the pan as you can – remember to leave space to make flipping them easier.You may need to flick to low heat after the initial browning on each side as the batter takes longer to cook than egg-based pancakes.
  5. Keep the already cooked pancakes warm in tinfoil, or in a low-heated oven if you’re making a large batch. Once all the pancakes are cooked you’re done and ready to eat.

Serving ideas:
* Seriously good with my Lemon Sauce, Chocolate Sauce and Brown Rice Syrup Butter Sauce, or with maple syrup.
* Amazing with a cup of frozen mixed berries heated to make a warm berry compote.
* Love them with the above two suggestions together with coconut yoghurt.
* So good with chocolate chips. Put one pancake on your plate then a tsp of chocolate chips, then the next pancake straight on top and another tsp of chips, then the last pancake. The warmth of the pancakes will melt the chocolate. Yum.



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