A super easy, quick and delicious recipe, perfect for breakfast, brunch or afternoon snack.

For approximatively fifhteen pancakes, you need :



  • 0,44 lb of brown rice flour *
  • one mashed up banana or 0,13 lb of applesauce or mashed up pumpkin **
  • 2 tsp of blond or complet sugar ***
  • 2 tsp of baking powder
  • 0,08 US gal of rice milk, soy milk, oat or almond milk ****
  • oil to grease the pan
  • fresh fruits, maple syrup and vegan margarine *****


  1. Turn on your oven to low temperature (176°F), it will allow you to keep your pancakes warm as you cook them.
  2. In a salad bowl, mix all the ingredients in order. You may use a whisk or a hand blender. The important thing is to obtain a smooth mix.
  3. Let the batter rest for half an hour, if you have time.
  4. Oil a pan, let it warm up a little and pour a ladleful of batter in the center of it. When little bubbles start to appear on the edges, turn the pancake with a spatula and let cook at medium temperature.
  5. Once the pancake is fully glazed, put it on a plate in the oven and start again.
  6. When all the pancakes are ready, alternate on a plate one pancake, one knob of margarine and so on until you have a beautiful pile of four or five. Then cut and add the fruits — here raspberries from the garden and mirabelle plums — and coat with maple syrup.

Savor with your favorite fruit juice, a smoked tea, an infusion or a large coffee.


* The rice flour makes a lighter batter than the wheat one. You may also mix the two or for a super yummy variant, you may choose the chestnut flour.

** The mashed banana will give you the more neutral and stable taste. The applesauce and the mashed pumpkin will flavor the batter more and their taste will be more present with time. The day after, the cooking is a little bit more difficult and it looks more like apple or pumpkin galettes than pancakes, but the D day, it is delicious.

*** I do not use to much sugar because some vegetable milks are naturally sweet, because the fruits play their part too and because I count plenty on the maple syrup to complete the work.

**** Depending on the milk you choose, you will have to readujst the mix. Almond milk for example is quiet liquid so you may have to reduce its quantity or add a little bit more of flour to your mix. If you do so, mix vigorously the batter after adding it.

***** As for the fruits, well it depends on the season, but I advise juicy or sour fruits to contrast with the consistency of the pancakes and the sweet taste of the maple syrup. The berries, the pears, the kiwis and the grapefruits are my favorites.




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