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Plant-Power Pancakes

These vegan spelt-and-almond flour pancakes are wonderful topped with tahini and fresh raspberries.
plant based pancakes topped with raspberries
  • Yield 4 servings
  • Prep Time 5 minutes
  • Cook Time 25 minutes


  • 1 cup spelt flour
  • 1/2 cup almond flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 1/4 cups nondairy milk
  • 3 tbs. chia seeds
  • 1 tsp. apple-cider vinegar
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 2 tbs. pumpkinseeds
  • Avocado oil for the griddle


In a large bowl, whisk the flours, baking powder, baking soda, and salt.
In a medium bowl, whisk the milk, chia seeds, and vinegar until combined, and let stand for five minutes to thicken. Stir in the maple syrup and vanilla extract, then stir the wet ingredients into the dry ingredients until combined.
Preheat a griddle to 400 degrees F, or put a cast-iron pan on medium heat. When hot, brush with oil and measure 1/4-cup portions of batter onto the griddle, leaving 2 inches between them. Sprinkle a scant teaspoon of pumpkinseeds on each cake as soon as it stops spreading.
Cook for about four minutes, until the cakes are covered in bubbles and firm around the edges. Flip and cook about three minutes longer, or until cooked through.
Transfer to the plate to keep warm as you finish the cakes.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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