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Super Fluffy Vegan Pancakes with Seasonal Figs

Kimberly Espinel


fluffy vegan pancakes

Serves: 4~5

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Makes: 10~12 pancakes



1 cup spelt flour

½ cup plain white flour

2 tbsp arrowroot powder or cornstarch

2 tbsp baking powder

½ tsp ground cinnamon

¹⁄8 tsp ground cardamom

Good pinch of salt

Zest of 1 small unwaxed organic orange

3-6 tbsp maple syrup

2 tsp apple cider vinegar

1 cup dairy-free milk

4 tbsp rice bran oil

Toppings (Optional)

Date or maple syrup

Fresh seasonal fruit (we used figs and red currants)

Dollop of coconut yogurt


Heat a small dry frying pan on a low heat. Mix the dry ingredients together in a large bowl. Stir in the wet ingredients until well combined and the texture is only slightly runny. Ladle approximately ¼ cup of the batter onto the frying pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds. Repeat with the rest of the batter. Serve with fresh fruit and syrup and enjoy.

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