Tag Archives: pancakes


Lemon Poppyseed "Buttermilk" Pancakes

Everyone who has followed me for over 2 years being vegan knows I’m not only a breakfast kind of girl. Not just breakfast, pancake girl to be exact. If I would change my name I would be @veganpancakegirl. Ok, fine that’s a little cheesy but whenever I find myself in the Ahnest kitchen whipping up something to eat, turns out being some sort of pancake. Sweet or savory!

This is the perfect pancake for those lazy Sundays when you have enough time to show some love for these yummy pancakes with a cup of joe, watching Food Network and continuous season of The Vampire Diaries. (judgment allowed).

Lemon Poppyseed Pancakes w/blueberry compote

1 flax egg (1 tbsp flax meal+3 tbsp water)
1 cup almond milk
1 tsp apple cider vinegar
1 tsp pure vanilla extract
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
zest and juice of one small lemon
1 tbsp poppy seeds
1 tbsp coconut oil, melted

In a small bowl whisk milk and vinegar and them sit to form “buttermilk” for about 5 minutes. Meanwhile in large mixing bowl both flour, salt, baking powder and soda. Set aside.

In a separate mixing bowl whisk together buttermilk, flax egg, coconut oil, vanilla, lemon juice and zest. Carefully add in wet ingredients to the dry ingredients and whisk. Stir in poppy seeds.

On a non-stick pan, add a little butter or coconut oil and scoop desired amount of batter. Once there are little bubbles around the surface, they are ready to flip. (about 2-3 minutes per side)

Blueberry Compote:
1 cup frozen blueberries
2 tbsp pure cane sugar
3 tbsp water

Simmer ingredients on medium-high heat for about 5 minutes until mixture thickens. Serve warm.

xoxo Sarah

Petite Tower Pancakes v +gf+ sf

Petite Tower Pancakes

Have a St. Patrick’s Day hangover? No problem! Pancakes are the best excuse to be creative and have a little substance after a long night of drinking. That or just simply have towers of fluffy pancakes just because you can. Pancakes shouldn’t only be a weekend treat right?

The more I experiment with oat flour, the more I want to use it in all my baking. Not only is this gluten and refined sugar-free fluffy concoction the best on it’s own, but even more pleasant with the homemade warm cinnamon creamcheese sauce poured on top. Let’s ditch the maple syrup and soak in awe of this amazing sauce! (Don’t worry, much love and respect for maple syrup)

petite tower pancakes petite tower pancakes

These petite-sized, thick, fluffy pancakes are too adorable to pass up. Another breakfast in bed special for sure.

1/2 heaping cup oat flour
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 flax egg
2 tbsp unsweetened apple sauce
1 tbsp vegan butter, melted
1/2 cup almond milk
1 tsp pure vanilla extract
1 tbsp agave
cooking spray
In a medium bowl, combine oat and buckwheat flour, baking soda and baking powder.  Set aside.

In a separate bowl, combine almond milk, flax egg, apple sauce, butter, vanilla and agave. With a whisk, slowly mix in dry ingredients to wet ingredient mixture. Whisk until well combined. Add a little more almond milk if it is too thick.

On a medium heat pan, spray cooking spray and scoop out first batch using an ice cream scoop. This will ensure that the pancakes all come out the same “petite” size. Drop the batter right to the center of the pan and flip once. You will know when to flip when the sides of the pancakes are slightly brown. Do not press down on the pancakes.

Warm Cinnamon Cream cheese Sauce
What you’ll need:
2 tbsp Tofutti Cream cheese
1 tsp cinnamon
1 tsp agave
1 tbsp almond milk
In a small sauce pan on low heat, whisk mixture together until you achieve a thick, creamy consistency. Drizzle on top of the pancakes and serve warm. Add fresh pomegranate seeds for extra natural sweetness and crunch.

Petite Tower Pancakes

Petite Tower Pancakes

Have an amazing week and enjoy pancakes any time of day!

xoxo Sarah