Saturday Morning 🍴 Pancakes🍌


raw rolled oats, flax, hemp pancakes


When I was a child I was always looking forward to Saturdays. Because that was the day I would wake up early morning and I would start cooking up a storm making my favorite meal, my “Saturday morning pancakes”. And of course as time went on, I grew up and I no longer felt the same excitement as I did. Like every other person who cared about body image, I started to shy away from pancakes because of the dreaded C word (Carbs). But thank goodness for raw foods I no longer feel guilty, my love of pancakes came back. But this time I’m nourishing my body from the inside out, and I get to eat my Saturday pancakes every day.

As mentioned eating raw foods you tend to mimic the foods you indulge and you try to make a healthy version of it. And so I tried to make my own pancake recipe. The pancakes I made are moist, sweet and it’s dairy, gluten and egg free. The key ingredients are flax, rolled oats and hemp, which are rich in fiber, omega-3 fatty acids and Vitamin E. The best part of being a raw foodist is that you can experiment with any type of ingredient once you know their texture and their key roles in raw foods. Hence, I used flax because after a few minutes when mixed with water it forms a sticky paste. So when mixed with rolled oats and hemp it resembled a dough like mixture. The ingredients I created is according to my taste buds, so you can manipulate it according to your liking.


Tools: food processor, cookie sheet, round cookie cutter, parchment paper

1 1/4 cup of rolled oats
1/2 cup of ground flax seeds
1/2 cup of hemp (optional, you can substitute with rolled oats)
4 tbsp of coconut oil
4 tbsp of honey (you can also use maple syrup or agave)
1/8 cup of water (optional)
1/4 cup of coconut flour
1/4 of coconut crystals (optional)


(1) Add the rolled oats in the food processor and process until its a fine powder.
(2) Add in the flax, hemp, honey, coconut oil, honey and mix well. The pancake mixture should be sticky enough so you can make patties. Add water only if needed, if the batter is dry add water 1/2 Tbsp at a time. If it’s too sticky add a bit more rolled oats



(3) Get your cookie sheet ready. Dust some coconut flour and coconut crystals on the cookie sheet so you can lay it out and flatten out the pancake mixture.
(4) Take small scoops of the pancake mixture at a time and sprinkle some flour so it will be easy to manage.
(5) Flatten the mixture to 1/4″ thick (or desired thickness) and take the cookie cutter and shape them into pancakes. This should make about 8 pancakes.

(6) Keep them stored in air tight container separated with parchment paper so they won’t stick to each other. Store it in the fridge, they are good for up to 5 days.


It’s best to eat the pancakes with fruits and top it with warm maple syrup.

Hope you enjoy this recipe and you spoil yourself Rawt’n!!



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