Gluten Free Vegan Pancakes

Total making time: 20 minutes

Serves: 3 (Makes 6-7)


1 1/2 cup rice flour
1 1/4 cup water
1/2 teaspoon himalayan salt
1 tablespoon flax meal
1 tablespoon of water
2 tablespoon of maple syrup
1/4 cup – 1/2 cup extra virgin coconut oil for cooking
Serve with Fresh blueberries and strawberries, and maple syrup

1. In a bowl add the flax meal and tablespoon of water. Mix well until flax becomes sticky. This is an alternative to egg. Set aside.
2. In a bowl (or high speed blender like the VITAMIX) make the pancake batter, mix ingredients rice flour, water, salt, maple syrup until a smooth consistency is achieved. Add the flax mixture and stir again until even smoother.
2. Heat a large fry pan on medium heat with oil. When hot pour the pan cake batter to make 6 inch pancakes. Cook until you see bubbles appear on the pancakes and then flip them. Cook until both sides are golden brown and the inside is soft and cake like. 
3. Serve with maple syrup and fresh blueberries and strawberries. 

+ High in Protein
+ Brain Food
+ Gluten Free
+ Dairy Free
+ Vegan
+ Refined Sugar Free
+ Soy Free

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013. 

Photo thanks to Rock’n Raw Photos – Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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Liana Werner-Gray