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McGregor’s Flapjacks (pancakes)

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Today’s creation came as a recipe request from one of our members, Mrs. McGregor.  She was hungry for pancakes and was seeking a raw vegan version to fulfill her hunger for a good home comfort food. I had a few other goals for this pancake; I wanted it to be gluten-free, grain-free, no-added-sugar, and vegan… and did I mention RAW? To be honest, I had a tiny, itty bitty, weee little hesitancy in wanting to reinvent the pancake. Why?…

raw vegan pancakes

Well, pancakes are a well-LOVED breakfast food, and it’s a mighty tall order to recreate something with the criteria listed and yet still meet the expectations of this comfort food. Every country has a pancake: a flattened sweet or savory cake of various thicknesses, fillings, and toppings, bound in union, creating a plate of ultimate comfort food.


raw vegan pancakes

Seriously… the list goes on and on when it comes to learning about all the different ways pancakes are enjoyed around the world. So, as you can see, this was no easy task. In order to wrap my head around this endeavor, I had to reel in my thinking and just get down the basics of how I remembered cooked pancakes. Fluffy, bready, slightly sweet, and warm.

Raw Culinary Learning Corner

What I LOVE about recipe requests is that most of them come from the cooked world. People want me to take cooked, processed foods and reinvent them into something similar yet made with whole foods, and are delicious, and nutritious! Half the fun is recreating them, and the other half of the fun is about sharing how and why I used the ingredients that I choose to replicate a comfort food memory. So with that being said, let me dive into the ingredients that I used.



Irish Moss Gel

Chia Seeds

Almond Pulp

Timing is Everything

Ok, I have talked your ear off or perhaps made your eyes burn from reading so much (sorry about that, don’t want to injure anybody parts hehe)… but I felt it was important to share how I think and how I came up with this recipe. I hope you truly enjoy this experience. Please leave a comment below and have a blessed day, amie sue

raw vegan pancakesIngredients:

yields 14 (1/2 cup) or 28 (1/4 cup)


Topper Options


  1. Tempted to substitute ingredients? Please make sure you thoroughly read what I shared above before doing so.
  2. In the food processor, combine the plantains, banana, Irish moss, chia seeds, and salt. Process until creamy smooth.
  3. Add the moist almond pulp and mix it into the other ingredients by hitting the pulse button. You don’t want to overmix the almond pulp… if you do, it will become denser, and we want to keep it more fluffy.
    • Let the mixture sit for 15 minutes to thicken.
    • If you don’t have Irish moss, you can use 2-3 Tbsp of psyllium husks, but I highly recommend the Irish moss because it gives the pancakes a better loft/sponginess.
    • I don’t recommend combining these ingredients in a blender; it will reduce the amount of air that gets whipped into the batter and make the pancakes denser and flatter.
  4. Drop a 1/4 – 1/2 cup worth of dough in your hand and gently create a ball, then place on the non-stick sheet that comes with the dehydrator.
    • If you don’t have non-stick sheets, use parchment paper, but not wax.
    • Spread to about 1/2″ thick circles.
    • I have a cookie scoop that holds 1/4 cup of batter. I used this utensil to get the best loft and shape to the pancakes. You can find that scoop (here).
    • The reason for creating the balls of the batter is to create that fluffy round-edged look.
  5. Dehydrate at 115 degrees (F) for roughly 4 hours, flip the pancakes over onto the mesh dehydrator sheet and peel off the non-stick sheet.
    • If too much batter sticks to the non-stick sheet, it’s not ready. Let it dry for another hour and then try again.
  6. Continue to dry for about 4 hours. You don’t want the pancakes to dry out completely; we are doing our best to mimic the texture of cooked pancakes (as much as we can anyway). They darken considerably during the drying process.
  7. Enjoy straight out the dehydrator nice and warm with a light drizzle of maple syrup, or perhaps mashed fresh berries.
  8. Store leftovers in the fridge in an airtight container for 5-7 days.

I shared this photo because I wanted you to see the level of ripeness on the bananas and plantains that I used.

2 thoughts on “McGregor’s Flapjacks (pancakes)

  1. jdjacobson says:

    Hey Amie-Sue,

    I want to substitute the almond pulp with almond flour. How would I go about doing that? Should I use similar or different measurements? Should I increase the chia seeds for extra binding?

    Thank you,
    I look forward to making these for tomorrow. 😊

    • amie-sue says:

      Good morning and Merry Christmas,

      I haven’t tested these pancakes with almond flour. When it comes to raw bread-like recipes, I am a huge fan of almond pulp. It offers lightness and texture that isn’t achieved through flours or ground nuts. The almond flour will create a denser pancake. I would start with 1 1/4 cups perhaps and see how everything pulls together. You shouldn’t have to increase the chia seeds. Keep me posted if you give it a try. blessings, amie sue

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