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    Recipes » Recipes » Breakfast

    Flaxseed Pancakes (Vegan + Gluten-Free)

    Last updated - July 11, 2021; Published - August 21, 2020 By Rhian Williams 14 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two flaxseed pancake photos

    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).

    A stack of flaxseed pancakes on a plate topped with syrup and chopped pistachios

    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.

    What are flaxseeds?


    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.

    Where can you buy flaxseeds?


    You can buy flaxseeds in most supermarkets, local health stores or online.

    What type of flaxseeds should you use to make Flaxseed Pancakes?


    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.
    Golden 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.

    Golden flaxseed powder in a 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.

    Flaxseed pancake batter in a glass bowl

    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!

    A flaxseed pancake being cooked in a black 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.

    A golden brown flaxseed pancake in a black frying pan
    • Repeat for the rest of the batter - makes around 7 pancakes.
    Three golden brown flaxseed pancakes on a sheet of white baking paper

    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.
    • Melted chocolate.
    • Almond or peanut butter.
    • Chopped nuts.
    • Fresh berries.
    • Coconut yogurt or coconut whipped cream.
    • Jam.

    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.
    A stack of six sliced flaxseed pancakes on a plate

    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. 
    A stack of six sliced flaxseed pancakes on a plate

    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
    • 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)

    These Flaxseed Pancakes are soft, pillowy and seriously fluffy. They're healthy and nutritious, and delicious with either sweet or savoury toppings.
    4.20 from 25 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: flaxseed pancakes, gluten-free pancakes, gluten-free vegan pancakes
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 7 pancakes
    Calories: 123kcal
    Author: Rhian Williams

    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

    *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. Store-bought flaxseed meal isn’t fine enough for making these pancakes.
    **The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be replaced with lemon juice.
    ***You can omit the maple syrup to make these free from sugar.
    • 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!
    Nutrition Facts
    Flaxseed Pancakes (Vegan + Gluten-Free)
    Amount Per Serving
    Calories 123 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Sodium 87mg4%
    Potassium 186mg5%
    Carbohydrates 20g7%
    Fiber 4g16%
    Sugar 4g4%
    Protein 3g6%
    Calcium 128mg13%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Alysa Bowman

      May 03, 2022 at 5:30 pm

      5 stars
      My daughter is allergic to egg wheat and peanut so I used regular milk but this recipe is so good both my 4 and 5 year old love them and their picky!!!! Thank you so much!!!!

      Reply
      • Rhian Williams

        May 04, 2022 at 10:57 am

        Thank you so much, so happy to hear that!

    « Older Comments

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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