One of the best things about this vegan pancakes recipe on top of all its rich phytochemicals and antioxidants, is fiber. Studies have linked food high in fiber to a decreased risk of heart disease, diabetes, and more. They’re also high in GABA, vitamin E, and an abundance of nutrients. And when it comes to healthy breakfast ideas, they’re a win.
Once upon a time I had a craving for pancakes that was literally over the top.
Think heaping high stacks soaked in buttery syrup and towering summits of cream.
Which, when deluged by an avalanche of chips such as peanut butter, chocolate, and caramel, made my body, predictably, launch like a rocket and crash in a pile of fatigue.
Which typically would lead to a nap.
And a whole lot of blood sugar cravings.
Nowadays, though—that was long in the past—I eat a whole different level of pancake.
I’m down for the health, down for the fiber, and definitely down for the taste.
All organic, plant-based, gluten-free.
Vegan Pancakes Recipe
The organic sprouted grains in this pancakes recipe are there for good reason.
They’re packed with nutrients, fiber, and more.
According to this report:
The health benefit of biologically stimulated or sprouted grain has been highlighted by many studies, and if these grains can be used in traditional foods, it will increase metabolism, improve immunity, substitute for mineral and vitamin deficiency, and normalize the combination of acid and base. During germination, many biochemical modifications occur, impacting product possessions such as shape, bioactivity, consistency, flavor, and digestibility. Germination induces enzymes to split up carbohydrates, lipids, and proteins into basic compounds and stimulates protease involved in protein degradation, thus enhancing the bioavailability of nutrients. Starch and proteins are activated and decomposed by hydrolytic enzymes, resulting in a rise in oligosaccharides and amino acids in oat, wheat, barley, and rice.
Here’s a summary of the ingredients (full measurements below):
-
Organic sprouted brown rice flour.
-
Organic sprouted oat flour.
-
Organic stevia.
-
Baking powder.
-
Celtic, Himalayan or unprocessed salt.
-
Organic plant milk.
-
Organic Earth Balance spread.
-
Egg substitute.
-
Apple cider vinegar.
-
Vanilla, almond, or your favorite extract.
-
Fresh organic fruit and nuts (bananas, berries, walnuts, etc.)
-
Optional organic syrups like vegan maple, molasses.
I also use Himalayan Tartary Buckwheat flour — super nutrient-dense. Here’s the recipe for Himalayan Tartary Buckwheat pancakes.
Notes on Kitchenware
If you haven’t invested yet in high-quality non-toxic kitchenware, it’s well worth it. Properly cared for, it lasts a long time and supports health.
You can also recycle glass jars and non-toxic containers from products you already buy and use them as food storage containers—which helps the environment and your wallet.
Look for conscientious packaging (BPA & phthalate free, etc.) that you can reuse.
Homemade Pancakes Recipe
Stevia is healthier than sugar and doesn’t hike the glycemic index.
It’s good for diabetics or anyone wanting to lose weight.
Here’s a look at the instructions:
-
Combine the ingredients.
-
Whisk until smooth but still granular.
-
Pour a quarter to half-cup or whatever size pancake you want onto a preheated skillet (I use cast iron).
-
Cook on mid to lower heat until the top starts bubbling, checking the underside to make sure it’s not getting overcooked.
-
Flip and continue, adjusting heat as you go.
-
Remove from skillet when golden and firm.
Vegan Pancakes Recipe
Sometimes I add nuts to the batter of this pancakes recipe and sprinkle some on top too.
Or slather nut butters across layers.
Brazil nuts are a great source of selenium and walnuts are OG.
According to Dr. Greger:
Which nut is healthiest? Normally, my answer is whichever you’ll eat regularly, but walnuts really do seem to take the lead. They have among the highest antioxidant and omega-3 levels, and beat out other nuts in vitro in terms of suppressing cancer cell growth.
Homemade Pancakes: Vegan ‘Buttermilk’ Pancakes
It’s not hard to capture that buttermilk ‘tang’ in this vegan pancakes recipe.
For vegan buttermilk pancakes just sub the plant milk with vegan sour cream or yogurt and adjust the consistency.
The batter’s thicker and may need an extra splash of liquid.
They also bubble up a bit and they’re tasty.
Vegan Pancakes Recipe
Equipment
- Mixing bowl (glass, stainless steel, ceramic, maple, walnut, beech, teak; formaldehyde-free bamboo).
- Large skillet (stainless steel, cast iron, glass, ceramic, titanium, carbon steel).
- Spatula (stainless steel).
- Food storage container (ceramic, glass).
- Flatware (stainless steel, maple, walnut, beech, teak; formaldehyde-free bamboo).
- Cutlery (stainless steel).
- Cutting board (hardwood like maple, walnut, beech, teak; formaldehyde-free bamboo).
- Crockery (ceramic, glass, porcelain, maple, walnut, beech, teak; formaldehyde-free bamboo, stainless steel, lead & cadmium-free).
Ingredients
- 3/4 cups organic sprouted brown rice flour.
- 3/4 cups organic sprouted oat flour.
- 2 teaspoons raw organic stevia.
- 1 ½ tablespoons Rumford aluminum-free gluten-free baking powder.
- ½ teaspoon Celtic, Himalayan, or unprocessed salt.
- 1 ½ cups almond ‘milk’ or your choice of organic plant milk.
- 3 tablespoons melted organic Earth Balance spread butter substitute.
- Egg substitute equivalent to 2 large eggs optional.
- 1 ¼ tablespoons organic apple cider vinegar.
- 1/2 teaspoon vanilla almond, or your favorite extract.
- Optional 3/4 cup assorted fruit and/or nuts of your choice.
- If you add fruit to the batter make sure it’s thoroughly drained of liquid.
Instructions
- Mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together, making it smooth but still granular.
- Spoon about a half cup or whatever size pancake you prefer onto a preheated skillet (I use cast iron).
- Cook the cakes on mid to lower heat until the top starts producing little bubbles, lifting and checking the underside to make sure it’s not getting overcooked.
- From there just flip and continue, and careful not to punish the spatula. ‘Flat as a pancake’ doesn’t mean ‘crushed.’ I’ve seen a few heavy-handed people smash pancakes to smithereens.
- The trick is in ensuring the inside is done with no wet batter, yet achieving that without overcooking or annihilating the outer layers.
- Close monitoring, timely flipping, and heat adjustments are key.
- After that, you’re done.
- Stack and serve.
Notes
Nutrition
As an Amazon Associate, we earn commissions from qualifying purchases.
More Healthy Recipes
Himalayan Tartary Buckwheat Pancakes
Himalayan Tartary Buckwheat Banana Bread
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only. It represents the opinions, experiences, and research of its author and is not intended as medical advice and should not be construed as such. Questions regarding your health should be directed to a qualified medical professional before beginning any treatments or programs. The use of information and materials in and/or linked to this blog is at the users’ own discretion.
