Anytime Pancakes

A perennial favourite, these pancakes are as delicious as ever but with a few simple modifications are now quite healthy as well! Consider doubling the recipe, these pancakes won't last long.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4
Calories 212 kcal


  • Non-stick Pan
  • Measuring Cup
  • Small Mixing Bowl
  • Medium Mixing Bowl


  • 1 cup Unsweetened Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 4 tsp Flax Meal
  • 4 Tbsp Water
  • 1 tsp Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 4 tsp Olive Oil
  • 180 gram Whole Wheat Flour


  • Heat your pan to medium/high heat.
  • In a liquid measuring cup add the almond milk and apple cider vinegar. Give it a stir. Set aside.
  • In a separate small container, add the ground flax seed and water. Let it sit in the fridge for five minutes.
  • In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix.
  • Add the oil to the vinegar and milk mixture.
  • After the five minutes are up for the "flax egg", add the flax and water mixture to the vinegar, milk, and oil.
  • Next, add the liquid measurements to the dry measurements. Mix until just combined - a few lumps will be ok. If the batter is really runny consider adding flour one tablespoon at a time to thicken.
  • To cook the pancakes you may need to add a small amount of oil or vegan butter to prevent sticking. Add approximately 1/4 cup of batter for each pancake. Cook for about 2 minutes on each side, or until golden brown. Repeat until the batter is gone. Top with your favorite toppings and enjoy!


  • Add some berries or chocolate chips to step 7 if you're feeling fancy!
  • Keep the pancakes warm in the oven - preheated to around 60C - until you've cooked them all.
Keyword plant-based

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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