Vegan Madeleines

In French, “Madeleine” means “small rich shelled cake” and “something which brings back a memory; a source of nostalgia or evocative memories”. Make it vegan, and you have the perfect addition to a mid-day cup of coffee or evening tea. The perfect fall & winter addition!

I’ve had Madeleine on my “to-make” list for a while; this small—yet oh–so delightfully delectable recipe that you’re going to want to bake up throughout the upcoming fall & winter months!

Cozy up with your current read, fuzzy soaks, a warm blanket, a cup of tea and truly enjoy these delicate little cakes! My 9 year old daughter is learning French, so this recipe was also integrated into our French studies— a yummy win-win!

Bon appétit!

The Vegan Momma Madeleines


  • Madeleine Shell Pan
  • Mixing Bowl


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup coconut oil (or oil of choice)
  • 1/4 cup almond milk (or non dairy milk or choice)
  • 1/2 teaspoon baking powder
  • 2 tablespoon ground flax seeds
  • 1/4 cup water
  • 1 teaspoon vanilla extract


  • Preheat oven at 350 F and brush the madeleines pan with oil.
  • Mix water and ground flax in a bowl and set aside for 10 minutes.
  • In a mixing bowl add coconut oil and sugar. Beat until light and fluffy.
  • Add in almond milk, flax egg, and vanilla.
  • Finally, add the baking powder and all-purpose flour.
  • Fold in gently and transfer the batter in the prepared madeleines pan.
  • Bake for 12 to 15 minutes or until golden.
  • Remove from oven, let them cool on ventilated baking rack.
  • Serve or store in air right containers. Enjoy!

I’m looking forward to seeing what you think of these delicious “little cakes”, my little ones had a blast helping make these, and have now put in madeleine orders for their birthdays!

Best Health Wishes,


The Vegan Momma

The Best Ever Pancakes!

Happy Fall Y’all! The weather is cooling (or at least we are willing it to!), sweater weather, boots, and the smell of crisp leaves are in the air! The only thing missing is the best ever pancakes that you HAVE to enjoy all season long (and after)! PUMPKIN SPICE PANCAKES!!! You are going to be just as obsessed as we are, our kiddos beg for these on the weekend mornings, and we’re more than happy to whip these up while playing Jake Johnson “Banana Pancakes” on repeat (cue dancing and pancakes flipping)!

I’m drooling just thinking of these amazing pancakes! Okay without further ado, onto the RECIPE!



2 Cups Unbleached All-Purpose Flour OR Bob’s Red Mill: 1:1 Gluten Free Flour OR Preferred GF 1:1 brand

2 tsp Baking Powder (Aluminum Free!)

1 tsp Baking Soda

1 tsp Cinnamon

1-2 tsp Pumpkin Pie Spice

1/4 tsp Himalayan Pink Salt

1 Cup Organic Pumpkin (canned or fresh purred–add extra depending on consistency)

3 tbsp Maple Syrup (plus extra for serving, while pancakes are cooling warm it on the side!)

1-2 tbsp Coconut Sugar (depending on desired sweetness)

2 tsp Pure Vanilla Extract

1 1/2 Cups Unsweetened Almond Milk/ preferred non-dairy milk)

1 tbsp Avocado Oil (or preferred cooking oil)

Dairy-free butter for serving

Pomegranete Seeds for topping or preferred fruit or nuts (optional)


  1. Sift all dry ingredients
  2. Mix all wet ingredients
  3. Mix together dry with wet ingredients—I like to use a blender or can handmix well
  4. Use 1/4 cup to dollop onto greased hot skillet (medium heat)
  5. Flip once starting to bubble
  6. Set aside on plate and make more until batter is gone
  7. Warm Maple Syrup
  8. Top Pancakes with fresh fruit or nuts (optional)
  9. Serve pancakes with butter, drizzled maple syrup!
  10. Enjoy the taste of Fall Y’all!

What’s your favorite thing about the Fall Season?!

I hope you enjoy this season with all the yummy food, apple picking, pumpkin patches, in awe of the leaves changing colors, Thanksgiving dinners, and all the pumpkin spice EVERYTHING!

Love & Veggies,

The Vegan Momma