Vegan “Buttermilk” Griddle Cakes – Allergy Friendly


Pancake addict. 

I have a problem. I love pancakes too much. Ever since I learned to perfect them in South Africa, I’ve been making them every week.

Here’s one made with organic sprouted brown rice flour:

Here’s one made with organic coconut flour:

And the recipe I’m about to share with you is a mixture of both. Let them eat buttermilk griddle cakes!

1 cup of organic brown rice flour

1/3 cup of organic coconut flour

1 teaspoon of baking soda

1 cup of unsweetened almond milk (or dairy free milk of choice)

2 teaspoons of coconut oil

1 tablespoon of apple cider vinegar

2 flax eggs (2 teaspoons of flax seed meal + 6 teaspoons of warm water) chia meal works too!

Whisk the milk and apple cider vinegar to make your vegan buttermilk. Let stand. Add flax eggs to the mix with melted coconut oil. Mix the dry ingredients together in another bowl making sure there are no clumps. Combine the wet ingredients to the dry ingredients. Mix it up! Pour pancakes into preheated skillet lightly greased with coconut oil and cook on medium heat. Use a spatula to flatten pancakes. Coconut flour is very delicate so make sure they’re small enough to flip. Flip pancakes when they start to bubble. Serve with fresh fruit and pure roasted almond butter (or any other nut butter – who am I to tell you what to do) and make sure to save some for me!!

Leave a Reply

Your email address will not be published. Required fields are marked *