Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (9)
Really enjoyed these pancakes, my family loved as well. Would highly recommend giving it a try
Made this today with whole wheat (as I only had full grain buckwheat for cereal ) and I doubled recipe to then freeze the extra for later use. These are delicious! Topped them with berries and pure maple syrup….divine!…Oh and absolutely no need for the extra steps of heating flax meal on the stove…just 1Tbs flax meal to 3 Tbs water is PERFECT! Why the extra step?,,,,bizarre.
I forgot to add….I made these as waffles vs pancakes…and they’re PERFECT! No oil needed on the plates either!
These turned out great ! Only thing I did different was I didn’t strain the flaxseed meal mixture. After letting it set for a few mins I added it all into the other liquid.
used almond milk, and a glass pan. they were gummy inside burnt outside done a low heat used oil for the pan.
Excellent. Just watch the pan – the pancakes cook much more quickly than 8 minutes per side – or else you just have to turn the heat down to the lowest setting. I made mine with walnut pieces instead of coconut, and I also put some blueberries in the batter, and I skipped the chocolate chips.
You Shouldn’t have used oil….these turned out PERFECT in the waffle maker!
Best pancakes I’ve ever had. And I’ve made a lot of pancakes.
Curious if these freeze well.