Happy Sunday Everyone,

I’m hoping that these vegan thin pancakes will bring sunshine to your morning whether your in the sun, rain or snow! This has been a staple recipe in Rob’s and my ‘homes’ the last year or so. Wherever we’ve had a blender these pancakes have also been. My personal favourite is to use brown rice flour but buckwheat flour is also a trusted confidant in the making of these. Or why not go half and half!

As you will notice in this post they can take a couple different forms depending on what flour you use and the very dark look here above was the result of using Bob Mill’s buckwheat flour and the more photogenic batch at the bottom was made using a rice flour blend, meaning both white and brown rice flour. In all honesty I was a bit gutted filming the video here below with said buckwheat flour as these pancakes can look probably ten times better than that, which I think exhibit rice pancake proves.

Looks aside though these pancakes are so easy to make and as far as the taste goes these pancakes would not be a staple if they weren’t yummy. Using the buckwheat flour they’ll have a more earthy taste and the lighter you go with your flour the less taste you’ll get from it, meaning that if you use all purpose flour they’ll be rather neutral in flavour. Personally I like pancakes in (I think) all flavours, size and shapes!

If you are into more American style pancakes in opposition to my crepe style Swedish pancake here you can simply down size the amount of milk used to create a thicker batter. If making a thicker version I also like to add some shredded coconut and sometimes I even add some blueberries to the batter. It’s pancakes after all, get as decadent as you please! That is also what the chocolate sauce is for, but don’t worry it’s pretty ‘healthy’as far as chocolate sauce and again it is super easy. It will literally take you three minutes if that. And really that’s what we want on a Sunday morning, right?! x

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PORTIONS: Roughly 8 pancakes  /  TIME: 30 min

Chocolate sauce:
3 tbsp raw cacao powder
2 tbsp rice syrup/maple syrup
1-2 tbsp coconut oil, melted
1-2 tbsp warm water (if using a thin syrup like maple you probably won’t need this


1 1/2 tbsp flax seed meal
1 cup buckwheat or brown rice flour
1 1/4 cup plant milk (I like oat milk)
1 medium sized banana
Pinch of salt
A little oil for frying
1 tsp vanilla powder, optional
1 tbsp rice syrup/maple syrup, optional


Serving suggestion:
1 cup fresh or frozen berries

To prepare the chocolate sauce simply place all the ingredients in a bowl and mix well. Refrigerate whilst you prepare the pancakes.

If serving with berries simply clean and cut as you wish. If using frozen berries I like to thaw them in a pan with a little sweetener, simply leave this on a very low heat whilst you prepare your pancakes.

Place all of the pancake ingredients in a blender and blend until smooth, then set aside for roughly 10 minutes for the flax seed to gel with the mixture.

Heat a skillet/frying pan over medium heat with a little coconut oil, or heat tolerant oil of your choice.

Pour some of the mixture into the pan and tilt the pan from side to side until the batter has spread thin. Let the pancake fry until bubbles appear on the surface and the top is starting to solidify. Then flip and fry until the now bottom surface has got some colour.

Repeat with the rest of the batter.

(If you want you could keep the fried pancakes in the oven at 100 degrees celsius to keep hot whilst you fry the rest of the batter).

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