Vegan Pancakes


Every day I want to try to eat as more nutritious as possible. Not only for weight loss but to be healthier. One of the ways is eliminating refined white or cane sugar and white flour from my diet. Some of my substitutes for sugar are using coconut palm sugar, banana, applesauce, or maple syrup. Substitutes for white flour, almond, coconut, sorghum, millet, buckwheat, and spelt. I also love adding lots of seeds to my recipes, just the thought of the nutritious benefits. This recipe is vegan-friendly and dairy free.

I used spelt because it is a nutritious whole grain flour, rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. It is high in protein and lower in calories than wheat flour and also easier to digest than wheat. If you find that wheat upsets your stomach, that you are allergic to wheat or you just want to avoid wheat, spelt may be a good choice for you.


  • 2 Cups spelt flour
  • 2 Tbsp coconut palm sugar
  • 4 Tsp baking powder
  • dash of sea salt
  • 3 Tbsp flaxseed
  • 2 Tbsp chia seeds
  • 3 Tbsp hemp seeds
  • 1/2 Tsp cinnamon
  • 3/4 Cup coconut milk
  • 1 1/4 Cup water
  • 4  Tbsp maple syrup
  • 4 Tbsp melted coconut oil
  • 1/2 Tsp vanilla essence
  • 2 Tbsp apple cider vinegar


  • In a large bowl, using a whisk combine all the dry ingredients (first 8 ingredients).
  • In a separate bowl, mix all the wet ingredients (following 6 ingredients)
  • Add wet ingredients to the dry ingredients and mix well and set aside for 5 to 10 minutes.
  • Preheat griddle according to griddle maker instructions.
  • When griddle is hot, spoon your batter onto the cooking surface. I used a half cup batter per pancake.
  • Flip pancakes carefully when you see that the bubbles have stopped opening and closing.
  • Continue until batter is finished. These freezes well wrapped in parchment paper and placed in a sealed container.
  • Waffles can be stored in the freezer for up to 6 months. When ready to use just place in a toaster or heated oven and enjoy!

Note: I use only organic, BPA and aluminum free ingredients

About Dee 174 Articles
Hi, I'm Dr. Dee! I enjoy maintaining a healthy lifestyle through fitness, baking, and cooking! My hobbies include crocheting, reading health and nutrition books, and of course, writing posts! I also love traveling and trying new foods. "Information and products on this website are meant for general use only and are not intended to diagnose, cure, or treat disease. The content within is for educational purposes and nothing should be considered as a medical diagnosis or advice. Readers are advised to do their own research and make decisions in partnership with their primary healthcare provider. The information contained on the site is not a substitute for the knowledge, skill, and expertise of medical doctors or other healthcare professionals involved in direct patient care. We aim to accurately represent the information provided in our e-mails, programs, services, and products. You are acknowledging that you are participating voluntarily in using any of our e-mails, programs, services, and/or products, and you alone are solely and personally responsible for your results. You acknowledge that you take full responsibility for your health, life and well-being, as well as the health, lives, and well-being of your family and children, and all decisions now or in the future." As a dedicated and positive individual, I want to spread the joy of healthy living! Come on this journey with me! My favorite Bible verse is Proverbs 16:9 "In his heart, a man plans his course, but the Lord determines his step."

1 Comment

  1. I can’t believe this isn’t made with regular flour! I tasted these and they are amazing! I love the healthy ingredients you incorporated because I don’t feel bad when three ends up on my plate (ha, how does that happen?) Thanks for sharing Dee!

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