Blog

  • Hanna Baldursdottir

Vegan Gluten-Free Unrefined Pancakes

Updated: Nov 11


These pancakes are easy to make and are wholesome in every way, no refined flours or sugars! Sometimes it’s not about saying no to your favorite things, it’s about still enjoying them while making them as healthy and as tasty as possible.

This recipe uses flax eggs, so say hello to your omega-3s and goodbye to inflammation. Oat flour is also a high protein source of carbohydrates, perfect for a morning fuel-up. I used maple syrup as the sweetener and while it's still very much a free sugar, it's unprocessed so it retains some of its natural trace minerals and antioxidants.

Customize them how you’d like. Want them to be blueberry? Drop some in the wet side of the pancake while it’s cooking. In need of an extra jolt? Add a serving of matcha to the mix to keep it clean and add some green. Feeling naughty? Go ahead and sprinkle some chocolate chips all over that stack and call yourself Choc Bae.


I topped mine with bananas, raspberries, pecans, and mint and it was definitely a party in my mouth.

This recipe makes 6 small/medium pancakes but let me tell you, they’re dense and intense! Definitely enough to share with a friend or two or to have as part of a varied Sunday brunch. Choose your own adventure.


RECIPE - makes 6 small/medium pancakes

Ingredients:

  • 1 1/2 cups oat flour

  • 3/4 cup of non-dairy milk, such as almond or soy (plus more to thin the batter)

  • 2 flax eggs (in a separate cup mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water; let it sit until it fully mixes together, creating a gel-like substance)

  • 2 tbsp of baking powder

  • 2 tbsp maple syrup

  • 1 1/2 tbsp apple cider vinegar

  • 2 tsp vanilla extract

  • Coconut oil for cooking


Method:

  • Prepare your flax egg, set aside

  • Mix together all ingredients in a large bowl

  • Add the flax egg to the batter and mix well. These pancakes are naturally much thicker so don’t be surprised if the batter seems heavy. If it’s too thick to pour, add a bit more almond milk to create a thinner batter

  • Cook on a griddle or in a pan over medium heat, using a bit of coconut oil between each pancake to prevent sticking

  • Top with fruit, nuts, chocolate chips, or whatever your little heart desires

London, United Kingdom

hannarose88@gmail.com

© 2018 by Hanna Baldursdottir. Proudly created with Wix.com