Vegan Breakfast Recipes/ Vegan Main Dishes/ Vegan Recipes

“It Is the ONE” Single-Serve Pancakes

It's the ONE Single-Serve Pancakes by Ricki Heller

Looking for a filling, hot breakfast on a workday morning? These single-serve pancakes are ready in less than ten minutes. And the recipe is so easy to remember—1 tablespoon of just about every ingredient! From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Photograph by Nicole Axworthy.

Serves: 1

  • 6 tablespoons allowed milk of choice (unsweetened almond, hemp, flax, etc.)
  • 1 teaspoon raw apple cider vinegar
  • 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
  • 1 tablespoon smooth natural almond butter or sunflower seed butter
  • 1 tablespoon whole chia seeds
  • 1 tablespoon uncooked quinoa, millet, or amaranth
  • 1 tablespoon uncooked whole buckwheat
  • 1 tablespoon raw shelled hemp seeds (hemp hearts)
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • Pinch of fine sea salt
  • Coconut oil, for pan (optional)

In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.

In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.

Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about 1/4 inch thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.

It's the ONE Single-Serve Pancakes by Ricki Heller

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  • Reply
    Amelia Gerlach
    February 6, 2015 at 10:10 am

    I LOVE your book! Thanks so much for helping me eat this way!

  • Reply
    Crystal Rose
    October 1, 2017 at 3:55 pm

    I converted to create 8 servings: 3 cups of Unsweetened Almond Milk, 8 teaspoons of Apple Cider Vinegar, 40-80 drops of Stevia to taste, 1/2 cup of smooth Almond Butter (quality matters), 1/2 cup of Chia Seeds, 1/2 cup of quinoa/millet/amaranth, 1/2 cup of whole buckwheat, 1/2 cup of hemp hearts, 1/2 cup of coconut flour, 2 teaspoons of baking powder, 1/2 teaspoon of sea salt

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