Sarah Stanley Inspired Plat-Based Pancakes

This plant-based recipe puts a different spin on an American breakfast favorite!


  • 1 cup organic whole wheat pastry flour (or gluten free flour)
  • ¼ cup coconut sugar
  • ¼ cup chia flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon Rumford baking powder
  • 1 teaspoon cold-pressed coconut oil
  • ½ cup almond milk


  1. In glass bowl, combine all ingredients and mix together very well.
  2. Adjust liquid as needed. Batter should be thick but runny.
  3. Over medium-high heat, melt coconut oil.
  4. Spoon pancake batter on heated pan.
  5. Cook (will not bubble like traditional pancakes) until bottom appears cooked. Flip over and continue cooking. About 4-5 minutes total.
  6. Serve with pure maple syrup and fresh fruit if desired.

Makes about 5 pancakes.