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Best Vegan gluten free pancake recipe

Happy Monday you guys!

This past weekend we celebrated Mother's day here in the US, I enjoyed my time with my family, slowing down and enjoying the simple pleasures of life like taking my time before I get out of bed to snuggle and giggle with my kids, sipping my matcha in my night gown with hubby and making pancakes for the whole fam!

Yesterday we had our friends over to spend the day, I enjoyed setting up the table and making for the first time a vegan baked cheesecake! I cannot wait to share the recipe with you because it turned out so good and everybody liked it!

It really is amazing that when we feel calm, relaxed, and most importantly aligned, inspiration just flows so naturally and creativity doesn't feel like lots of work.

I created this pancake recipe, while dancing in the kitchen to my favorite arabic tunes and just being happy for no particular reason.

And believe me if I say that this is the best pancake recipe that I ever created, so far! They are delicious, fluffy and well cooked on the inside.

Pairing them with almond blueberry yogurt and pistachios was just divine!

These pancakes are vegan and gluten free using a combination of almond and buckwheat flour, they are super easy to prepare, and so much enjoyable.

Try them and let me know what you think!


Preparation time: 10 mins

Cooking time: Depends how big is your skillet and how many pancakes you could fit in at the same time.

Servings: Serves 4 people with 3 pancake each. But also depends how big or small you make them.


Dry Ingredients:

- 1 cup buckwheat flour

- 1/2 cup almond flour

- 2 tbsp. Xylitol

-1 tsp baking powder

- Smal pinch of sea salt

Wet ingredients:

- 2 tbsp. unsweetened applesauce

- 1 cup unsweetened soy milk

- 1 tbsp. sunflower oil


Start by mixing all the dry ingredients together in a medium bowl.

In another bowl, mix the wet ingredients together until well combined.

Pour the wet ingredients into the dry ones and mix briefly until well incorporated.

Heat a non stick skillet lightly greased with oil, on medium heat.

scoop approx 2 tbsp of the batter to create 1 pancake and cook on first side until bubbles start to form and the edges start firming up.

Flip on the other side and cook again until golden brown.

Serve them with your favorite yogurt, some fresh berries, a drizzle of maple syrup tp taste and your favorite nuts.

P,.S: When making pancakes, never use high heat or else the pancakes will cook quicly from the outside and remain uncooked on the inside, high heat could also burn the pancakes easily. Make sure you use a non stick skillet or else making any kind of pancakes would become challenging, or you would have to add a lot of oil to prevent them from sticking.

One more thing, the first pancake you make is always a test, not your best bet, because sometimes we start making the pancakes before the skillet is heated enough. Just eat that one or give it to the hungriest person in the house lol the next ones will be better.

I hope you guys like the recipe and tips, let me know if you have any question.

If you remake this recipe, make sure to tag me @nathaliesader, #nathaliesader, I would definitely repost on my stories or page.

Lots of love,


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