Vegan Pancakes

Pancakes remind me of home and my childhood. My dad used to make pancakes once a week, my sister and I would each get one crammed full of veggies and the rest we could top however we pleased. Back then I used to love sugar and lemon, now that I am older I have become considerably more healthy 😛
So this is a recipe I created, with an approximately higher topping to pancake ratio, however it is delicious!! And as “healthy” as a pancake is going to get!

Serves: 2 people — about 3 pancakes each
Preparation/Cooking time: 30-45 minutes



  • 1/2 cup almond milk
  • 1 tsp vinegar
  • 2 flax eggs (2 tbsp flax meal with 4 tbsp water)
  • 40g self raising flour (1/4 cup)
  • 40g wholemeal flour (1/4 cup)
  • 1 tsp baking powder
  • 1 tsp coconut sugar
  • pinch of salt


  • Maple/agave syrup
  • Fresh fruit


  1. For the pancakes prepare the flax eggs and set aside for 5 minutes of more.
  2. In a separate bowl mix the milk and vinegar together and set aside for 5 minutes or more.
  3. Measure out all the dry ingredients and mix together in a bowl.
  4. Add the flax eggs to the milk/vinegar mixture and mix until combined.
  5. Gradually add in the dry ingredients while whisking, the mixture should drip of the whisk.
  6. Heat a frying pan with some margarine/coconut oil/butter add a spoon of mixture and fry on each side for about 5 minutes on low to medium heat, or until browned.
  7. Once the pancakes are done, assemble with the toppings!

Bon appétit!! ❤


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