Apple Pancakes



On occasion, I receive requests from readers asking me to create recipes for them. One of my readers requested an apple pancake recipe containing apple, cinnamon, almond milk/almond flour, and buckwheat flour that would just melt in your mouth. When I read his message, I recalled my sister-in-law raving about an apple pancake recipe that contained eggs which she described as “paleo.”

Since my family enjoys pancakes on the weekends, I decided to veganize my sister-in-law’s recipe and add buckwheat flour to give the pancake more structure. These pancakes are light, guilt-free, vegan, gluten-free and sweet enough that maple syrup isn’t necessary.  By the way, I still like “My Favorite Gluten-free Vegan Pancakes and Waffles” recipe best!


Apple Pancakes

Servings: 1

Time: 25 minutes



1 medium apple, peeled and cored, cut into fourths

1/2 tsp cinnamon

1/2 tsp coconut palm sugar

1/2 tsp vanilla extract (no alcohol)

a dash of sea salt

5 Tbsp filtered water

2 Tbsp chia seeds

1/4 cup almond meal + 2 tbsp

3 Tbsp buckwheat flour



1. In a medium bowl, combine almond meal and buckwheat flour.  Set aside.

2. In a blender, combine apples, cinnamon, stevia, vanilla extract, sea salt, water and chia seeds. Blend on high until the apples are completely pulverized.

3. Using a rubber spatula, pour and scrape the wet ingredients into the dry ingredients, and mix to combine.

4. Allow this mixture to sit for at least 17 minutes. This is a very important step. The chia seeds will absorb the liquid and will bind it all together. Do not skip this step!

5. Spray a nonstick griddle with cooking spray and prepare like a regular pancake. This recipe will yield four pancakes that are 3 to 4 inches in diameter.



This is what the mixture looks like before adding the buckwheat flour.



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Banana Pancakes



Pancakes make an appearance on my dining table at least once a week when Peyman and I have brunch.  When I first started making vegan and gluten-free pancakes, it took me a handful of trials to develop a delicious and nutritious gluten-free and vegan pancake.  This is an improvement compared to my first “Coconut and Banana Pancakes” recipe.  Still high in fiber and protein, these are a tad bit fluffier.  They also contain banana and dates, making them super filling and satisfying.  If you like banana in your pancakes and are craving a heavier pancake breakfast, you should try these. Just keep in mind that the bananas make these pancakes a little dense and a bit moist.

I might as well call them superfood pancakes because they do pack a punch when it comes to nutrition and health benefits.  The oatmeal, garbanzo flour and chia seeds supply the fiber and protein which keep you fuller longer and also aid in digestion.  Chia seeds have omega-3 fatty acids (important for brain health) and manganese (good for your bones and helps your body use other essential nutrients like biotin and thiamin).  Bananas contain potassium (helps your heart beat) and prebiotics (improve the absorption of calcium, strengthen your immune system, and assist you in resisting infections).  These prebiotics also limit injury in the intestines and reduce the chance of colorectal diseases.  And there’s even more potassium and antioxidants from the coconut oil. If I go on and continue to list the many potential benefits you can receive from these pancakes, you will be having these for dinner!


Banana Pancakes

Servings:  1-2

Time:  27 minutes

Diet: V, GF, GFV, DF, SF, SRF



4 large medjool dates

1 cup coconut milk (or any plant-based “milk”)

2 tbsp coconut oil

2 tsp vanilla

1 pinch of sea salt

2 large bananas

3 tbsp chia seeds

1 cup oat flour, gluten-free (can substitute with sorghum flour)

1/4 cup garbanzo bean flour

1/4 cup almond meal

2 tsp ground cinnamon

1 tsp stevia powder


Chocolate Sauce:

1 tbsp almond butter

2 tbsp cacao powder

1 tsp vanilla extract (no alcohol)

2.5 tbsp maple syrup




1. In a blender, add the medjool dates, coconut milk, vanilla, sea salt, bananas, coconut oil (melted, not solid), and chia seeds. Blend until the dates are pulverized (little bits of dates are fine).

2. In a medium bowl, mix together the oat flour, garbanzo flour, almond meal, cinnamon, and stevia.

3. Create a well (a hole) in the dry mix and pour in the wet mixture from the blender. Use a rubber spatula to scrape the sides of the blender. Fold the dry and wet ingredients together with a rubber spatula until combined.

4. Important step: Set the bowl aside for 15-17 minutes. The flours and chia seeds will absorb the liquid.  In the meantime, make the chocolate sauce.

5. After the batter has rested for 15-17 minutes, heat a non-stick griddle on a little less than medium heat.  Spray with coconut oil spray, or use a little coconut oil to coat pan. With a ladle, pour a circular pancake about 4-inches in diameter.  Flip pancakes when edges appear cooked and bubbles emerge on top. Cook the other side until it turns golden brown.

6. Serve immediately, topped with a drizzle of chocolate sauce and mixed berries or other fruit.

Makes six 4-inch pancakes.


Chocolate Sauce:

Combine and mix all the chocolate sauce ingredients together.  If you feel the sauce is too thick, thin it out with filtered water a few drops at a time.  Mix well.



Stack the pancakes in the center of a plate, drizzle with chocolate and fresh fruit.  Enjoy!



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Pancake Brunch


As you may already know, my weekday mornings typically start with a warm cup of lemon water (to aid digestion), then once I get hungry, I enjoy my energizing glowing green smoothie for breakfast.

On weekends, Peyman and I like to sleep in.  We usually wake up so late that we eat a big brunch as our first meal.  Last weekend, right after we had our green smoothie, I was inspired by my Instagram friend, Lara : @llarah, to make these delicious pancakes.  I came up with an adaptation of her recipe since I don’t always like using protein powder, I like using oat flour more than buckwheat, I like using Stevia and I don’t love tahini, and I added a few more steps.  I want to warn you, these aren’t your typical IHOP pancakes since they are vegan and gluten-free; meaning, they won’t be of the fluffy sort since it’s gluten that lends it’s elasticity to achieve a fluffy crumb in a cake. These will be a bit more dense and just a tad fluffy.  I’ve tried other vegan and gluten free pancakes and so far, these are my favorite.  Come to think of it, maybe it’s the chocolate sauce that makes these pancakes so scrumptious!  I’m a former chocoholic, ya know! The recipe follows. I hope you enjoy them!



Coconut Banana Pancakes with Chocolate Sauce and Fresh Berries

**Note: I have a new and improved pancake recipe on my recipe page! They are my new favorite!

Makes 6 4-inch in diameter pancakes



1 Cup Buckwheat or Oat Flour

1/4 Cup Vanilla or Pea Protein Powder or  Garbanzo Flour (first time I made these, I used a little less than 1/4C garbanzo bean flour and completed the 1/4C measurement with coconut flour. They were perfect. Protein powder is from the original recipe. It works, too, but don’t add too much liquid or it’ll take longer to cook, or may even be a bit more wet in the center).

1/4 Cup Almond Meal

1-2 tsp Cinnamon (to taste)

2Tbsp mesquite powder, lacuma or 1 Stevia packet

pinch of Himalayan Sea Salt

3 Chia “Eggs”

2 Large Bananas, mashed

2 tsp Vanilla Extract (no alcohol)

3/4 Cup Almond, Coconut, or Rice Milk

1/4 Cup Coconut Oil

4-5 Medjool Dates, seeds removed

Fresh Berries – strawberries, blueberries, raspberries, blackberries (for garnish)

Bananas or plums, sliced (for garnish, optional)


Chocolate Sauce: 

2 Tbsp Almond Butter

2 Tbsp Cacao Powder

Maple Syrup or Coconut Nectar and or Stevia drops



Chocolate Sauce:

In a bowl, mix 2Tbsp almond butter, 2 Tbsp cacao powder and drizzle in maple syrup while mixing until it becomes saucey. Adjust with more cacao or maple syrup, if needed.  For lower fructose and glycemic index, substitute with coconut nectar. For less sugar, use stevia drops and add water to adjust consistency. (I suggest going the maple syrup route on your first try! It is yummy!)


1. Prepare chia egg and set aside.

2. In a small sauce pan, on low heat. Heat coconut oil and dates. Dates should dissolve, melt. Break it down with a fork or spoon. Mash it up.

3. In a medium-large bowl, combine dry ingredients. Mix. Make a well in the center of the dry ingredients and add remaining wet ingredients (except for berries)

4. Using a fork or whisk start whisking in the flour.  Adjust to taste. ie. if you think you need more cinnamon, add more cinnamon.

5. Important Step: Let the batter sit for about 15 minutes.

5. Heat non-stick griddle pan on  a less than medium heat. Spray with coconut oil spray, or use coconut oil to coat pan. Pour a circle that is 4-inches in diameter. Flip pancakes when edges appear cooked and batter bubbles a little on top. If after you cook it and it’s a bit wet in the center, add more almond flour to the batter or stick in the oven at 300 degrees F for about 5-10 minutes.

6. Serve immediately, topped with a drizzle of chocolate sauce and mixed berries.


If you make this, please let me know how yours turns out!


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