These Flaxseed Pancakes might just be my favourite pancakes ever! They're soft, pillowy and seriously fluffy. They're healthy and nutritious, and delicious with either sweet or savoury toppings. And they definitely don't taste like flaxseeds! They're vegan, gluten-free, nut-free and refined sugar free (or can be made with no added sugar).
I tested these pancakes with different combinations of flours in different ratios. I initially tried using just flaxseeds, but the pancakes turned out horribly sticky! I then tried a 50:50 ratio of ground flaxseeds and gluten-free flour, but these were also still too sticky.
Finally, I discovered that using a relatively small amount of ground flaxseed compared to gluten-free flour yielded the best texture and flavour. It's also important not to add too much liquid, as a firmer pancake batter creates softer, fluffier pancakes.
Flaxseeds, which are also sometimes known as linseeds, are a type of seed.
You can buy either brown flaxseeds or golden flaxseeds.
You can buy either flaxseed meal (partially ground-up flaxseeds) or whole flaxseeds.
You can buy flaxseeds in most supermarkets, local health stores or online.
You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour.
You can buy either whole flaxseeds or flaxseed meal - it doesn't really matter because either way you'll need to grind them up into a fine powder.
How to make this recipe
Scroll down to the bottom of the post to see the full recipe.
Tip: Whether using whole flaxseeds or flaxseed meal, you'll need to grind them up into a fine powder. Store-bought flaxseed meal isn't fine enough for making these pancakes.
- Place the flaxseeds in a food processor.
- Whizz until you get a fine powder.
Tip: This can take quite a lot of time and it's much easier if you have a powerful/high-speed food processor.
- Transfer the flaxseed powder into a glass mixing bowl, along with the gluten-free flour, baking powder and bicarbonate of soda.
- Mix well, ensuring you've got rid of any clumps of flaxseed powder.
- Add the almond milk, vinegar and maple syrup and mix again.
Tip: Use a measuring jug to measure out the plant-based milk.
Tip: Leave the batter to sit for 5 minutes to allow the flaxseed to absorb the excess liquid before frying the pancakes.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.
Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan - too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.
- Cook on a low-medium heat for a few minutes until the bottom of the pancake comes away easily from the pan.
Tip: Use a non-stick frying pan so that the pancakes don't stick to the bottom of the frying pan!
- Flip over and cook for another few minutes, until golden brown on both sides.
Tip: Use a spatula to flip over the pancakes.
- Repeat for the rest of the batter - makes around 7 pancakes.
Substitutions you can make
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can omit the maple syrup to make these free from sugar.
- You can replace the apple cider vinegar with lemon juice.
- You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
- To make them nut-free, use a nut-free plant-based milk.
- If you're not gluten-free, you can use plain flour.
Ingredients you can add to the pancake batter
- Chocolate chips.
- Fresh or frozen berries: blueberries, raspberries etc.
Serving suggestions
These Flaxseed Pancakes can be enjoyed with any sweet toppings such as:
- Banana slices.
- Maple syrup.
- Sliced Baked Apples.
- Chocolate sauce.
- Almond or peanut butter.
- Chopped nuts.
- Fresh berries.
- Lemon syrup.
- Coconut yogurt or coconut whipped cream.
- Jam.
- Blueberry sauce.
Or they can be eaten as part of a savoury breakfast with toppings such as:
- Baked beans.
- Mashed avocado.
- Hummus.
- Sautéed mushrooms.
- Tofu or tempeh vegan bacon.
- Garlicky spinach.
- Roasted tomatoes.
- Tofu scramble.
How long do these Flaxseed Pancakes keep for?
These Flaxseed Pancakes taste best when fresh, but leftovers do keep covered in the fridge for a few days - reheat in the toaster or a dry frying pan.
Can they be frozen?
- They can be frozen and last for about a month in the freezer.
- I would suggest keeping a sheet of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you'll end up with a solid block of frozen pancakes!
- Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan.
More gluten-free vegan pancake recipes
- Oatmeal Pancakes
- Coconut Flour Pancakes
- Banana Pancakes
- Buckwheat Crepes
- Oat Flour Pancakes
- Cornmeal Pancakes
- Banana Oatmeal Pancakes
- Crepes
- Buckwheat Pancakes
- Quinoa Pancakes
- Pumpkin Pancakes
- Chocolate Pancakes
- Vegan Buttermilk Pancakes
- Lemon Poppy Seed Pancakes
- or browse the whole collection!
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Flaxseed Pancakes (Vegan + Gluten-Free)
Ingredients
- 50 g (¼ cup) whole flaxseeds * (I used golden but brown works too)
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 240 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
- 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
- 2 tablespoons maple syrup *** (or sub any other liquid sweetener)
Instructions
- Place the flaxseeds in a food processor and whizz until you get a fine powder - this can take quite a lot of time and it's much easier if you have a powerful/high-speed food processor.
- Transfer the flaxseed powder into a large bowl, along with the gluten-free flour, baking powder and bicarbonate of soda.
- Mix very well, ensuring you've got rid of any clumps of flaxseed powder.
- Add the almond milk, vinegar and maple syrup and mix again.
- Leave the batter to sit for 5 minutes to allow the flaxseed to absorb the excess liquid before frying the pancakes.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
- Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan.
- Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter - makes around 7 pancakes.
- Best enjoyed immediately, but do keep covered in the fridge for up to a few days.
Video
Notes
- They can be frozen - just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!
- Reheat in a dry frying pan or pop in the toaster!
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Mariya
Thank you for the recipe. I was wondering what the dough should look like? Mine looks like jelly, so when I fried my pancakes, they were raw. I used plain white flour and flaxseed meal; the rest of the recipe is the same as provided.
Rhian Williams
Hi - I'm sorry to hear that. I don't think that should've happened! Did you use plain white flour as in wheat flour? Did you use the correct amount of baking powder?
flores
I had to fiddle with the recipe, but I'll definitely be trying again. The batter was more like a dough, much too thick and sticky to even drop onto the pan. I followed the recipe exactly, only difference was doubling it. I also added a couple frozen blueberries to later batches, though this didnt seem to have any effect. The gluten free flour I used was rice flour with tapioca starch and xanthum gum, so there may have been too many binding agents at work. I ended up doubling the almond milk which helped, although it was still thicker than I'd've liked. It was cooked fully although sorta chewy in the middle and the outside was a bit dry. I may try it again with a flour that has no binders in it. The flavor was also quite bland and neutral, but honestly it's a perk because you can add whatever you want. I love that it's got some protein and is vegan and gf! I'm excited to try more of your recipes!
Rhian Williams
Thank you so much for sharing your feedback! Yes, I'd recommend not using xanthan gum in this recipe, as it will result in an overly gummy texture. Hope that helps!