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    Home » Recipes » Vegan Breakfast Recipes

    “It Is the ONE” Single-Serve Pancakes

    Published: Jan 14, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    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
    • ¼ 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 ¼ 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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    Reader Interactions

    Comments

    1. Amelia Gerlach says

      February 06, 2015 at 10:10 am

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

    2. Crystal Rose says

      October 01, 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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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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