Vegan Pineapple Pancakes

Vegan Pineapple Pancakes


I love pineapple, love its tropical taste to my palate. And as much as I love pineapple as it is, I also like to combine it in different dishes from time to time. Vegan dishes to be more precise. Being vegan means everything to me, but all of my non-vegan friends go crazy about these pancakes as well.


2 cups whole spelt flour

1 tablespoon baking powder

½ teaspoon sea salt

½ teaspoon ground ginger

1 tablespoon psylum husk plus ¼ c water* (equivalent to an egg)

1 teaspoon vanilla

1 ½ c non-dairy milk

¾ c diced fresh pineapple*

Coconut oil for the pan


In a large jug mix the psylum husk and water and let it thicken for 5 minutes. You will get a gel-like mass. Proceed to adding the milk, vanilla and pineapple to the psylum gel and make sure to stir well. Mix all the dry ingredients together in a large bowl, and pour in the pineapple mixture stirring until combined.  Heat a skillet over medium low heat and grease it with coconut oil. Using a scoop pour in around ¼ cupful of batter per pancake. Cook the pancakes until a lip forms around the edge of the pancake and little bubbles appear on top, flip and cook for another minute or two.  Serve with extra pineapple, macadamias and maple syrup.