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Basic Healthy Vegan Pancake Recipe

This is the go-to pancake recipe in our home on weekend mornings. My husband and I like these pancakes because they are full of whole grains and omenga-3 rich seeds. Our kids like them because they taste like pancakes, not hockey pucks (no offense healthy pancakes).

Serves 3-4, makes 16 medium sized pancakes


  • 2 cups whole wheat pastry flour
  • 2 T ground flax seeds
  • 2 T ground chia seeds
  • 4 t baking powder
  • 2 cups non-dairy milk of your choice
  • 2 T canola oil
  • cooking spray or extra oil for your pan or griddle

Preheat pan or griddle while you mix ingredients. A hot griddle makes a good pancake.

Mix flour, seeds, and baking powder well with a whisk. Then add non-dairy milk and oil and mix until combined. Let your mix rest for 5-15 minutes. Why? Because as the seeds rest they absorb the liquid and they expand, making the pancakes fluffy and light. So try to be patient!

Oil pan or griddle lightly and drop the batter using 1/4 cup measuring cup onto the pan or griddle. Cook about 2-3 minutes on each side and serve hot.


  • You may use whole wheat, white whole wheat, or even plain old white flour for this recipe, but in our experience they come out heavier. Especially when using whole wheat flour. 
  • You may use either flax or chia seeds instead of a mixture of both. Again, we just like the taste of the mix best and the nutritional variety provided.
  • Use any non-dairy milk that you like. We often use a combination of whatever non-dairy milks are open at the moment for variety. Sweetened milks obviously produce a sweeter pancake, but since we are serving these pancakes with fruit and syrup most days, we don't think they are necessary.
  • After dropping the batter onto the pan or skillet add berries, sliced banana, chocolate chips, coconut, you get the picture... It's all good! 
  • You can freeze these pancakes for months at a time and pop them in your kids lunch box. Our kids LOVE leftover pancakes for lunch, especially when the hot lunch being served to their peers is a breakfast food. It allows them to feel "normal" while still maintaining a healthy vegan diet!
  • If you want to make a handmade vegan pancake mix as a gift in a quart sized Ball jar like I did here, then make 1 and 1/2 times this recipe.




Vegan Pumpkin Pie Muffins


These muffins taste like pumpkin pie. I'm not sure how that happens, but it does. Try it.


3 T ground flax seeds soaked in 9 T hot water

15 oz. can pumpkin 
1/2 cup coconut oil, melted
1 scant cup vegan sugar of your choice (i like sucanat or raw sugar for this recipe)
1 t nutmeg
2 t cinnamon

1 t baking soda
2 t baking powder
2 cups whole wheat pastry flour

pumkin seeds

Preheat oven to 350 degrees.

Mix pumpkin, melted coconut oil, sugar, and spices together in a large bowl. Add the soaked flax seeds and stir well.

Add dry ingredients to bowl, and mix until just combined. Batter will be thicker than regular muffin batter.

Lightly oil muffin tin, and fill them to the top with batter. Press pumpkin seeds into top of muffin if desired. 
If using mini muffin tin, bake for approximately 15-20 minutes.
If using a regular muffin tin, bake for 25-30 minutes. 

Yields approximately 36 mini muffins, or 12 large muffins.



The Best Vegan Granola Ever

As I mentioned here, this is my absolute favorite granola recipe. It is modelled after the granola found at Le Pain Quotidien, and features coconut oil, wide cut dried coconut, and lots of blackstrap molasses. 


1/2 cup coarsely chopped raw almonds
1/2 cup wide cut coconut (sometimes called coconut chips) 
1/2 cup coarsely chopped walnuts
1/2 cup raw pumpkin seeds
3 cups rolled oats 
4 T raw sugar 
1 t cinamon
1/2 t freshly grated nutmeg
3 T coconut oil (sometimes called coconut butter)
3 T blackstrap molasses
3 T maple syrup
3 T water
2/3 cup raisins

Preheat oven to 275 degrees.

Mix all dry ingredients, except raisins, in a large mixing bowl.

Place the coconut oil, molasses, and maple syrup in a saucepan over medium heat until melted. You can whisk the coconut oil a bit to speed the melting process and prevent the sweeteners from boiling. 

Pour the warm liquid ingredients over the dry ingredients and using a spoon or your hands, mix it all together until the dry ingredients are evenly coated with the liquid.

Line a couple of baking sheets with parchment paper and spread the granola evenly over the pans. 

Bake for 10-15 minutes. Remove from oven, stir in raisins. Bake again for 5-10 minutes 

Yields about 5 cups. 

I store my granola in quart sized Ball jars on the top of the fridge. If I quadruple the recipe I get almost 6 full jars, and they last my family of five about 3-4 weeks.

This recipe is really flexible in terms of which nuts, seeds and fruit you use. Feel free to mess around with crazy combinations. I think that dried cherries and candied ginger would be great in place of the raisins, and I recently made a tropical version at the request of my kids by adding dried papaya and banana chips to the batch at the same time that I added the raisins. 

 What's your favorite fruit/nut granola combo?