healthy vegan pancakesMonogram Mugs / Cake Stand / Measuring CupMeasuring Spoons / Wisp / Dishware (Sophie Conran, Other Pretty Options Here), Apron

On Sundays we love taking our time to do anything and this is when Tim cooks for me!  I’m definitely more of a savoury girl but Tim looovess sweet things so we like to save one morning a week to make something extra sweet! These GF/Vegan pancakes are super easy to make and if you’re adding a splash of Maple Syrup and fruit they make for a healthier option. We are obsessed with Bob’s Redmill Product.  We use everything from their nutritional yeast to their Almond Flour and they have a whole section of various Pancake Mixes.  Some others we love are the Buckwheat and 10 Grain but neither are GF.


1 1/2 Cups of Pancake Mix (We like Bob’s Redmill GF Pancake Mix)
1 Cup of Diary Free Milk (We used Vanilla Almond Milk)

1 Tbs of Oil (Coconut, Vegetable)
1 Tbs of Crushed Flaxseed

Oil the pan and turn on to medium heat.  Once pan is heated add desired size of pancakes to pan, wait 5 minutes and flip to the other side.  When cooking with vegan pancakes you want to make sure you make them thin enough to cook properly throughout the centre. Sometimes I will cook them longer and then turn up the heat once I know they are cooked throughout the middle to brown the outsides.

Top with maple syrup, fruit of your choice or jam.

I hope you enjoy them as much as we do!
E, xo

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