Tag Archives: veganpancakes


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


Fluffiest Weekend Pancakes

What are weekends anyways? My schedule doesn’t consist of the usual Monday-Friday job description and honestly this is pretty normal living out here in LA. On those rare weekends that I’m off, I like to sleep in (to 8am) and fix myself a full cup of french press coffee and a monstrous amount of fluffy pancakes.

How can vegan pancakes be fluffy you ask? Love and care, that’s how! Another reason to eat piles and piles of these pancakes is that they do not consist of any refined-sugar so that’s another bonus!

So I’ve created some fluffy weekend pancakes for those who have weekends off and can spend some time in the kitchen to make this recipe. I had leftover pomegranate seeds in the fridge so I threw some on top to add a little crunch and natural sweetness, but you can always add your fruit of choice on top.

Fluffy vegan pancakes

Fluffy vegan pancakes

2 cups whole wheat flour
1 tbsp baking powder
1/4 cup coconut oil, solid
1 flax egg
2 cups almond milk
1 tsp pure vanilla extract
dash of salt

In a large mixing bowl, sift flour, baking powder and salt.

With a wooden spoon, mix and break down the coconut oil into the dry ingredients. Use your hands to thoroughly mix until mixture starts to look like almond meal.

Whisk in milk, flax egg and vanilla. You will need to mix vigorously mix until relatively smooth.

Heat a little vegan butter in a medium high pan. Pour desired size of pancake mixture to the center. Flip once air bubbles around the edge starts to form. *Try not to press down on the pancakes during the cooking process.

Serve warm with a generous amount of amber agave or pure maple syrup and vegan butter.

Cheers to a happy weekend and pancakes!

XOXO Sarah