These pancakes keep reminding us of the traditional American pancakes that we used to eat before we changed our diet. The texture and the flavor are so similar! We top them with fresh berries, chopped nuts and a drizzle of maple syrup.


I don’t know whether it is the combination of different flours that make them so comparable to traditional pancakes or whether the trick is in mixing the batter until it is foamy…whatever it is, it works! I sometimes send leftover pancakes “glued” together with honey and chopped walnuts to school for snack. The kids love them- especially with some fresh strawberries on the side.

Plant-Based Buttermilk Pancakes
Prep time:
Cook time:
Total time:
Serves: 20-24
  • 1/2 cup whole spelt flour
  • 1/2 cup brown rice flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • Pinch of salt
  • 2 cups plant milk ( I used a half soy and half almond milk)
  • 2 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  1. Stir the vinegar into the milk and let sit for 10 minutes.
  2. Meanwhile, in a medium bowl combine the dry ingredients.
  3. Add the vanilla to the milk and pour the flour mixture into the wet ingredients. Whisk them until just combined.
  4. Heat a non stick skillet over medium heat and wait until the skillet is hot. Add one tablespoon of batter at a time to make small pancakes. Wait until you see bubbles appear on the top and the rims turn slightly brown. Flip them and fry the other side.
  5. While you are frying the remaining pancakes, cover the ones that are already done with aluminum foil to keep them warm.
  6. Serve with chopped nuts, maple syrup and fresh fruits.


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