Easy Whole-Grain Vegan Pancakes

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Pouring syrup onto Whole Grain Vegan Pancakes made with spelt flour

Picture this: It’s morning. Your family is still asleep and you have the kitchen, a pot of coffee, and a good book to yourself.

Your in-laws are here for the holidays, or maybe friends from out of town. You want to impress them! But God forbid they see you pull out a box mix of pancakes (even though we all do in a pinch).

I have just the solution.

Bowl of Whole Grain Vegan Pancake batter

These homemade, simple, whole grain vegan pancakes are just what you and your family need.

Good news! They come together in 20 minutes, 1 bowl, completely from scratch! You will be the breakfast hero after all.Plate of Whole Grain, Healthy Pancakes for a weekend vegan breakfast

These pancakes are wholesome thanks to a mix of rolled oats, whole wheat flour, and spelt flour!

Spelt flour is new to my kitchen but has been around for centuries. It’s an ancient grain that has a slightly nutty, sweet flavor. It’s also easy to digest and higher in protein than whole wheat flour, making it ideal for these pancakes as well as many other baked goods where traditional flours are used.

These cakes are also naturally sweetened with maple syrup, and olive oil keeps them both moist and heart healthy. Hello healthy breakfast.

Close up shot of a batch of our Healthy Vegan Pancakes recipePouring syrup onto a plate of simple Whole Grain, Healthy Vegan Pancakes

Beyond being healthy, they also taste amazing! They’re:

Fluffy
Wholesome
Tender
Slightly nutty
Perfectly sweet
Hearty
Satisfying
Simple
Fast
& Perfect for the whole family

I figured for the holidays when heavy meals are on the horizon, it’s great to start out the day with something filling but nutritious. A couple of these along with a green smoothie would certainly do the trick!

Stack of delicious and simple Healthy Whole Grain Vegan Pancakes

If you make these pancakes, be sure to let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram so we can see. We love seeing our creations in your kitchens.

Or, Pin it to save for later! I personally love keeping a pancake board for when the mood strikes (you know, Monday, Wednesday, Friday and most Saturdays). Cheers!

Stack of fluffy Whole Grain Vegan Pancakes made with spelt flourCutting into a stack of Whole Grain Vegan Pancakes made with spelt flour

Easy Whole Grain Vegan Pancakes

10-ingredient, 1 bowl vegan pancakes made with whole grains, naturally sweetened and perfectly fluffy and delicious. Perfect for slow weekend mornings and brunch.
Author Minimalist Baker
Print
Drizzling syrup onto a plate of Vegan Whole Grain Pancakes
4.87 from 65 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 3 (2-cake servings)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

PANCAKES

  • 1 batch flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water as original recipe is written // or 1 small egg if not vegan)
  • 1 Tbsp olive, avocado, or melted coconut oil
  • 1 Tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch sea salt
  • 1 heaping cup unsweetened plain almond milk (or sub other non-dairy milk with varied results)
  • 1/4 cup whole wheat flour
  • 3/4 cup spelt flour*
  • 2 Tbsp rolled oats and/or roughly chopped nuts or seeds

ADD-INS/TOPPINGS (optional)

  • 1/2 tsp ground cinnamon and/or pumpkin pie spice
  • 1/4 cup blueberries, strawberries or other fruit of choice (fresh or frozen)
  • 3 Tbsp dairy-free chocolate chips
  • 3 Tbsp chopped nuts (raw or roasted)
  • 1/4 cup Berry Compote

Instructions

  • To a large mixing bowl, add flaxseed and water and let set for a minute or two. Then add oil, maple syrup, baking soda, baking powder, and salt and whisk to combine. Add almond milk and whisk again until well combined.
  • Next add oats, whole wheat flour, and spelt flour and stir until just combined, being careful not to over mix. Let batter rest for 10 minutes while you preheat your cooking surface.
  • Preheat electric griddle to medium heat (or about 325 degrees F / 162 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  • Lightly grease your griddle with oil of choice and pour 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes (as original recipe is written // adjust if altering batch size). (If your batter looks too thick, thin it with a little more almond milk.) Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
  • Cook for 1-2 minutes more on the other side and then top with vegan butter or peanut butter and a drizzle of maple syrup, or whatever else you please. Compote would also be delicious.
  • Will reheat well the next day in the microwave. Otherwise, freeze cooked pancakes in a single layer on a baking sheet and package in a freezer-safe container or plastic bag. Reheat in the toaster, oven (at 350 F / 176 C), or microwave (for 30 seconds - 1 minute).

Notes

*If you don’t have spelt flour, I would recommend using this combination instead of the amounts I recommend: 3/4 cup whole wheat flour + 1/4 cup oat flour (amounts as original recipe is written // adjust if altering batch size).
*TIP: To make sure you have your sweetness/ flavor right, do a mini test pancake before the big batch. Just cook 1 Tablespoon-sized pancake, sample, and then adjust as needed!
*Nutrition information is a rough estimate calculated with olive oil, fortified almond milk, and without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 two-cake Calories: 229 Carbohydrates: 36.5 g Protein: 7.2 g Fat: 7.4 g Saturated Fat: 0.8 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 462 mg Potassium: 238 mg Fiber: 5.3 g Sugar: 6.1 g Vitamin A: 186.94 IU Vitamin C: 0 mg Calcium: 286.84 mg Iron: 2.46 mg

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  1. Linder says

    I’ve been making these with a 1/4 cup buckwheat in place of the whole wheat flour for extra fiber. Very fluffy and tasty.

    I eat eggs occasionally, but always opt for the flax egg when I can since it’s inexpensive and you really can’t tell the difference. They freeze well and make for a easy, cheap and filling meal. So good!

    • Linder says

      I also grind my own flaxseed and keep it in the freezer along with my assortment of flour since they can go rancid really quickly. I wish I had known that the first time I made flaxseed meal!

  2. Cristal says

    Delicious healthy pancakes! I love them, made them this morning and topped them with raspberries, kiwi, peaches and greek yogurt! they were delicious!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we think that might make them undercooked in the center. But let us know if you try it!

  3. Alex says

    Unbelievably healthy and hearty pancakes. I absolutely didn’t want to run to the grocery store so ended up subbing psyllium husk egg for the flax egg, and rye flour for spelt flour. Turned out great.My 1 year old gobbled them up too which was a huge positive! I have never had a recipe turn out poorly from this blog ?.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for sharing, Alex! We’re so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Tara says

    I made these and they taste delicious, probably the best and healthiest vegan pancakes I’ve ever eaten. The only thing is, the calories per serving don’t add up. 3/4 cup spelt and 1/4 cup wholewheat flour already contain 432 calories, so it doesn’t make sense. I’d say they are at about 300 calories per serving which is still good, but the calories stated are misleading.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tara, thanks for letting us know! We’ll take another look at the nutrition info and see if changes need to be made.

    • Cristal says

      I logged in all the calories in my net diary app and it was pretty accurate, remember a serving is only two pancakes = approx 200 cals. I made 8 pancakes total.

      • Tara says

        Yes that totally makes sense, however before I pointed out the flaw, they were 3-cake servings which didn’t make sense to add to 200cals . Now they are 2-cake servings so the calculations add up

  5. Anna Maria says

    Delicious and surprisingly filling. I had it with homemade sunflower butter (your recipe) berry Compote and dark chocolate shavings on top. It’s easy to make and you can freeze the batter if you don’t need to use it all. Lovely!

  6. Susan says

    Wow! These were simply delicious. They were fluffy and pretty substantial. Ate them with strawberries on top. Yum!

  7. Taya says

    These pancakes were amazing! Easy to make, fluffy, and delicious. I’m a big fan of your banana pancake recipes but today I wanted to go for a more traditional flavour. I used cashew milk instead of almond milk and I wanted them gluten free so I used 1/4 cup of oat flour and 3/4 gluten free flour. It turned out perfect! When I added the flours in, the batter looked quite runny but I let it rest for 10 minutes and it was the perfect consistency.

    I will definitely be making these again, thanks!!

  8. Robyn Tobias says

    This is definitely and definitively the best pancake recipe I have ever made. They rise well,taste good and are so easy. No spelt flour this time so made oat flour -excellent results. I never add the oil. They freeze well and reheat well too Can’t recommend enough !

  9. Jordan says

    This is my go to pancake recipe for a healthy breakfast! I love adding chocolate Vega protein powder into the mix and serving them with peanut butter. I also top that with sliced banana or frozen mixed berries that have been heated up for a few seconds to mimic a jelly of sorts without the added sugar (:

  10. Sunny says

    Hi Dana, I was wondering if the nutrition facts were for 1 pancake or for 1 serving?
    I’m in love with all your recipes!

  11. Beth says

    I’ve recently become vegan from vegetarian and these pancakes along with your buckwheat crepes are my favourites! However, I find the insides of my pancakes are always on the wet side compared to regular egg based pancakes, what am I doing wrong? I’ve tried turning the heat down on my hob, but even on the lowest heat it still happens and the pancakes are cooked on the outside. They taste delicious but I want that fluffy inside!

  12. Shawna says

    Deliciously simple. I used 1/4C whole wheat flour and 3/4C buckwheat flour as it was what I had on hand. I also omitted the oil and added a tad extra almost milk. I try not to use any oil. The flavor was fantastic. I baked the batter in my Pampered Chef waffle stick pan.

  13. Mya says

    I’ve made these twice now, and they’re the best (and healthiest) vegan pancakes I’ve ever tried! I used whole wheat flour and oat flour. They didn’t have that sort of gummy or mushy texture that other recipes I’ve tried have had. I add vanilla extract and cinnamon, then top with either, coconut yogurt, blueberries and maple syrup, or peanut butter, blueberries and maple syrup. ?

  14. Bobby Watson says

    Hello! I’ve been testing your recipies since a long time ago and it’s always a success! That’s the best pancake recipe i’ve tried so far ;-) Thank you so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay, thanks for sharing! So glad you enjoyed these, Bobby! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  15. Karla says

    I’ve made this so many times. Another score for the MB. I smush up fresh figs when in season and add cardamom. Devine. And fresh blueberries. Wow.

  16. Tami Vogel says

    Hi Dana… I noticed the tablespoon of oil and wondering if there was a substitute, or if I used a really ripe banana like I did this morning, would that suffice? These are so delicious – homerun! I took the advice of adding a tablespoon of lemon to the milk, to make buttermilk, and they were absolutely delicious. I did banana and walnut this morning, but hv also done blueberries. I think I would like to change, is the oil. Suggestions?

  17. Celia says

    These are great! I didn’t have whole wheat flour but white flour worked fine. I added chocolate chips. Combined with the flax egg they remind me of one of my favorite chocolate chip cookie recipes. ???

  18. Jacque says

    I love this recipe. We use it pretty often, but I would LOVE if you experimented with a sheet pan / oven baked version. Because I have to make at least a double batch for my family of six and the kids are never still asleep in their beds – they’re morning people and I am not!

  19. River says

    I used the 3/4 whole wheat flour and 1/4 oatmeal recommendation at the end of the recipe and it was incredible. The pancakes were light and fluffy. Much better than my other attempts of veganaizing a whole wheat flour pancake recipe which turned out dense and gummy. An excellent start to a rainy morning. Thank you for this delicious recipe. This one is going in the recipe box for sure!

  20. Friso says

    Just made this with a different flour blend (didn’t have any spelt or wheat). I used buckwheat flour, chickpea flour and a larger amount of oats. The pancakes turned out remarkably firm. Love it! I’m going to try it soon with spelt, because I just really like the taste of it in pancakes.

  21. Liza says

    Made this with soy milk and im happy to say that they cooked all the way through as most pancake recipes i’ve tried before didn’t. This recipe is a keeper! ? Thanks for sharing Dana! These are filling, healthy, yummy!

  22. Julia says

    This is honestly a life changing recipe. I’ve made it dozens of times, and it never fails. The oats add a delicious nutty aroma, and the addition of the spelt flour makes these feel wholesome and filling. My partner and I have been making these on Saturday or Sunday morning and they feel both indulgent but we still feel like moving afterwards :) I love them drizzled with maple and plain yogurt. If you have frozen berries, zap them in the microwave for a minute or two and mix with maple syrup to make an awesome treat. I can’t believe I haven’t left a review for these yet! My own alteration is that I find I need to add more milk/water to thin the batter so that the pancakes cook evenly in the middle. Could just be my skillet though. Thanks so much!

  23. Jessica says

    I love every recipe of yours that I have made, and am so excited to have found a vegan spelt pancake recipe!

    I made these with the recommended flours and ratios. I used unsweetened soy milk in place of almond milk. As an add in, I used raspberries, brazil, cashew, and walnuts. I think the raspberries added way too much additional liquid, so I had to add some more flour and baby the pancakes by using a heat resistant silicone spatula when turning them.

    They turned out so delicious and my 2 year old and hubby gobbled them up. I can’t wait to make them again, maybe with shredded carrots the next time. :-)

  24. Robyn Tobias says

    Oh wow! Your best pancake recipe yet In fact its the best vegan pancake recipe I have ever
    made Delicious fluffy easy to assemble and yes only one bowl I used King Arthur sprouted whole wheat flour first time using and excellent outcome

  25. Beth says

    Made these tonight for Fat Tuesday! Tripled the recipe and 5 of us ate our fill, with 3 pancakes (all plain) left over! So yummy and healthy, too. 31 total pancakes. I made 16 with chocolate chips, 8 with blueberries and 7 plain. Rather than mixing in, I just sprinkled the chips/berries on before flipping.

  26. Anabel says

    I found your page last year and it has been a wonderful addition to my life! I have tried several recipes and love them all. I tried these pancakes yesterday and they were delicious. I used whole wheat flour and oat flour as I didn’t have spelt flour. I also added pumpkin spice because….pumpkin!! Thank you.

  27. River says

    Hello,
    I am new to your recipes and have a question. Is the “flax egg,” universal in terms of replacing an actual egg in vegan recipes?

    Thank you!

    • Beth says

      Yes, you can use this flax egg in pretty much all recipes, for baking anyway! I also like the aquafaba substitute, as it whips up nicely. (3 tbsp aquafaba=1 egg)

  28. Krystal says

    I can’t count how many times I have made these for the family, with a variety of add-ins. My son has an egg allergy so I love that it is already an egg free recipe. I finally printed a hard copy to keep in the cookbook. My kids always act like they haven’t eaten for days when pancakes are up for grabs. We use all Spelt flour instead of the spelt/whole wheat combo. Works great!

  29. jdhikes says

    Delicious recipe. I just made them. Added blueberries and used soy milk as that is what I had on hand.
    Of course I topped with pure maple syrup. My husband loved them too! I have used many of your recipes and really appreciate them !! Thanks so much for helping us follow the vegan lifestyle with healthy great tasting recipes!

  30. Laura Smith says

    I made these Monday of Christmas break just to try them, and my kids have requested them everyday since (this is now Saturday). My husband, who has never liked pancakes, even raved about them! I didn’t have oat or spelt flour at first, so I used 3/4 C whole wheat and 1/4 C coconut flour – worked fine and made them very hearty. I’ve enjoyed quite a few of your recipes as we’ve been transitioning into a wfpb household. Thank you for keeping things simple! Laura

  31. Jamie Lundberg says

    We are making whole wheat blender pancakes for a food demo in my nutrition class. I was looking on your website for inspiration. We found a recipe that uses whole wheat kernels so it’s great for using food storage. Anyway, I love all of your recipes, you’re amazing. Also, where did you get your beautiful gold flatware? I’ve been looking everywhere.

  32. missy howardson says

    I’ve made these pancakes a few times and they are deelish! First time I made them with blueberries and the second time I made them with pumpkin spice. Both were really good but I have to say the pumpkin spice addition was my favorite! Complimented the nuttiness of the pancakes beautifully. I did the 2 tablespoons of chopped nuts, almond and pumpkin seeds. Comfort food at its best! Thanks for another great recipe!

  33. Tjasa says

    This recipe sounds delicious! :) Great job, girl! I also created a similar recipe for vegan pancakes with just 3 main ingredients!

    Have a nice day!
    Tjasa

  34. Christy says

    Doctor prescribed a vegan diet at the beginning of the month and can I just say that these are SO much better than any mix I’ve had. They taste like I’m cheating! The whole household has had them 2 days in a row and we all love them. A totally great recipe! New go-to for pancakes; thanks!!

  35. KTB says

    This recipe has been our go-to for a long time. Heading into another cool weather season I’m just getting a new copy. We love them!

  36. Anna says

    My boyfriend and I made these tonight and they were amazing! The spelt flour gave them a really great nutty taste, and they were hearty and filling. We will make them again!

  37. Taylor says

    Hi Dana!

    First of all, you are a complete rockstar/inspiration/legend to so many. Your website/brand/recipes…whole “shtick” is such an incredible resource and I, on the behalf of many, thank you sincerely!

    Shameless flattery aside, I plan to make the batter a few days ahead of time in a giant batch for my after-wedding brunch. Do you have experience making this batter ahead of time? I suspect it will sit just fine for a couple of days, but just wanted to make sure you didn’t have any major complications doing so. (*We won’t combine the dry and wet ingredients until just before preparation. My only concern was the flax would get weird in the wet portion.)

    Thanks again, you rule.

    Sincerely,

    the World.

  38. Kara says

    Really sad with how these turned out. :( I don’t have flax seeds so I made a chia egg instead, otherwise the rest of the recipe I followed correctly. I cooked on med heat but they ended up overcooked on the outside and raw on the inside, without much taste to be had… was it really the chia eggs that messed this all up? Any suggestions would really help, I’m trying to convince my husband vegan pancakes can be just as good, but I haven’t found a tasty recipe yet!

  39. Sophie says

    These pancakes are perfect. Fluffy, nutty, delicious, easy, surprisingly filling. I used a real egg and apple sauce in place of the oil.

    This will be my go-to pancake recipe!

  40. Vibeke Vale says

    I made these pancakes this morning after reading the great reviews (and because every recipe of yours is amazing). My 13 year old son has grown up eating my pancake experiments – whole grain and vegan – and he gave them the much coveted thumbs up. Now you can’t possibly appreciate this pronouncement because you don’t know him, but I’d venture to say that I get a thumbs up about once a year (he’s a serious critic) even though I am a professional vegan chef. Doesn’t say much about my previous pancakes, does it? :)

  41. Justin says

    I loved the vegan waffle receipe of minimalist baker, but the pancakes didn’t turn out at all. The batter stuck to the pan like glue, even with using lots of oil, impossible to flip or to remove from the pan. In addition, the scrambled pieces I tried had an odd, fishy aftertaste. I followed the ingredients and instructions precisely, including the “flax seed egg”, plus some chocolate chips. I used the remaining batter in a waffle iron, not wanting to waste it, and the waffles turned out OK (not great), but with the same weired aftertaste. I’ll try again next weekend, but for now rather disappointing.

  42. Jaime Hipwell says

    Oh so good!! I used oat milk instead of almond as that’s all I had and still deliciously​ fluffy. Thanks again Dana, you’re a legend!!

  43. Susan says

    Just googled vegan pancake with spelt and your recipe popped up. I recently found your blog, so after reading thru the ingredients, and seeing I had everything, I made them. They turned out perfectly. I added 1 cup of maine blueberries (tiny). These had a nice height to them. Pleasantly surprised and these are my new go to recipe for pancakes. Oh one thing, I only had ww pastry flour, and I don’t know if it helped make them better or not, but it’s a thought.

  44. Emily Hathaway says

    What a great recipe thank you! Love all the ingredients! I had trouble with them sticking to the pan, and also not seeming to cook all the way through. Are they supposed to be more dough like inside or are there any tips you can give me to help with this? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! I would recommend reducing your cooking temperature and add more oil to the pan to avoid sticking! Additionally, if you thin out your batter, they will cook through quicker!

      • Toni says

        I found they stuck to my dieing nonstick pan, but I fixed by rubbing olive oil with a paper towel between batches made them release but not be greasy. In response to the non fluffy pancakes, baking soda and powder need to be fresh to make things fluff. Cheers!

  45. Nat says

    Just made these with chopped dates, hazelnuts and chocolate chips! My partner said they were the best pancakes they’ve ever had! Great review considering I’ve made a lot of great vegan pancakes!

  46. Linnea says

    Just made these and they were amazing. Used macadamia milk, coconut oil, and wheat flour instead of the spelt. I also added chia seeds to the batter! They came out golden brown and not too dense. Sooo good with a smear of jam!!

  47. Esther says

    Fantastic recipe Dana, easy and delicious. I’ve just made them and my boyfriend is devouring them so I better hurry up leaving you this feedback :)
    Thanks again for another superb recipe
    Greetings from London xx

  48. Avery says

    These were delicious! I topped mine with PB2 peanut butter and thawed frozen berries and the flavors were delightful. Thanks for another great recipe :)

  49. Kim says

    These turned out very thin and flat after following the recipe exactly. Maybe real eggs make them fluffier, as I’ve seen i previous other comments? Sorry, but a waste of good ingredients in my opinion.

    • Susan says

      Did you use freshly ground flax seeds? I find the flax egg needs to be made with freshly ground to work.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Susan! You got it! Use ground flaxseed with water to make the flax eggs!

  50. Bethany says

    I did not have spelt flour, so I followed the ‘notes’ update with regular & oat flour and these were so delicious! Extremely fluffy, nutty [I used part rolled oats and part crushed pecans] and so easy to make.

  51. Lisa Brooks says

    Just made these pancakes. Delicious!! I didn’t have spelt or oat floor so I ground whole oats and added to organic whole wheat. I reduced oil to 1tsp. OMG!!! Fluffy, hearty, wholesome and delicious!

    Dank Je wel Dana!

  52. Aaron Smith says

    have made these before and they were a bit thin and flat. this morning subbed aquafaba for the flax egg… presto! much fluffier. kids loved them today.

  53. Lia Rose B. says

    These pancakes are so easy to make and so delicious topped with some VT maple syrup. My husband and I normally add Enjoy Life chocolate chips with blueberries but this time we added unsweetened coconut with blueberries instead. Every recipe I make from the minimalist baker blog is so tasty and I never feel bad indulging in everything I make. I’m so grateful for this food blog and how happy it makes me. Thank you Dana!

  54. Sarah says

    I enjoyed these a lot!! I’ve tried to make healthy pancakes before and they didn’t turn out fluffy and and wouldn’t cook correctly but these turned out amazing! I did change a few things though. I used coconut sugar instead of maple syrup to sweeten and added bananas when the pancakes were cooking. I DEFINITLY recommend using bananas because they took they pancakes to the next level!!!!!! If you try these try adding bananas!!!!!!!!

  55. Katrina says

    Thank you so much for the recipe!! These were the best fluffiest vegan pancakes I have ever made! I used a mix of spelt flour, wheat flour and ground oats (instead of rolled oats) as well as soy milk. The flax egg worked great and I liked the flavour!! even my picky little cousin loved them!!

  56. Darren says

    I made these with the oat flour instead of spelt and it came out kind of crumbly. I added a table spoon of applesauce to try to remedy that and it worked like a charm! This is my new favorite, go-to pancake recipe! thank you!

  57. Arriana says

    Killer pancake recipe. I’ve looked for a good one for so long and then I tried this one, amazing. I added alittle agave nectar to the batter and banana slices while cooking and they were amazing. Thank you so much for the recipie!!

  58. Susan says

    So good! I feel like I am eating something from a super delicious health food restaurant! I put warm blueberry compote (made from frozen blueberries in freezer) and bananas and walnuts on them and it was unbelievable! Thank you so much for the recipe!

  59. Louise says

    I made them this morning and topped them with warm blueberry sauce. Yum! Hubby said to do it again some time.

  60. Melanie says

    Okay although I do eat very healthy I didn’t have any of the flour mentioned in the recipe so I substituted unbleached white flour a as I have no gluten allergies.
    Pancakes were delicious. I added cinnamon and nutmeg and yummy, yummy. I will definitely make them again.
    I love you Dana!!!

  61. Mariah says

    I made these today and they were delicious. They didn’t really bubble though and the batter was pretty thick (but I thinned it out with almond milk and then they were fine.) I added cinnamon and lemon zest and I made a blueberry compote for the topping.

  62. Kelly says

    First time using spelt, so good!!! Loved these pancakes. I made them “”buttermilky”” by adding a tbps of lemon juice to my milk. Thanks!

  63. Nikki says

    These are fantastic! I used the spelt flour but used ground oats in place of the whole wheat flour and they turned out fabulous! Although spelt is gluten free it is easily digestible and packed with nutrients! Best part is my kids can’t even tell he difference from standard flour. They 100% dislike gluten free flours so I can’t fool them there :) thank you! I refer so many friends to your site as the recipes are healthy, easy to follow, no weird ingredients, and delicious!!

  64. Jennifer says

    I made these this morning and my family all loved them and begged for seconds. I used 3/4 cup whole wheat flour and 1/4 cup almond meal since I didn’t have spelt. I subbed date sugar and almond milk for the maple syrup. Although we all enjoyed a tablespoon of maple syrup and a swipe of smart balance, I think next time I will make a large batch with the maple syrup in the batter as you suggested and freeze them. My husband and daughter are both tired of oatmeal and granola for breakfast. Thank you for the recipe.

  65. laura E. says

    I made these for breakfast for me and my 10 month old son yesterday and it’s 330 pm today and I’m making them again! Can’t help it! Soooo good. I didn’t have spelt flour so I used the oat/wheat combo and I also noticed I added a bit more almond milk each time because my batter kept getting thicker as it sat. Make them!! you won’t regret it. (You’ll probably just end up making them again the next day for a “snack”). Also, nothing beats the fresh made pancake kitchen smell. :)

  66. Hailey says

    Made this recipe this morning, followed the recipe and they did not turn out right. They stuck horribly to my oiled and non stick pan, and they stayed a gooey texture regardless of cook time.

  67. Jule says

    I keep this recipe hanging on my fridge we use it so frequently! My kids love it and it’s so versatile! You can add just about anything to them! We’ve blended up fresh spinach with the almond milk to make green “monster pancakes” for the kids, which was a hit. I love adding hemp seed to these as well. Also, because my husband likes his food to have a lot of texture, I add four times the oats and they turn out great!

  68. Brooke says

    Such a simple and tasty recipe! My wife and I have tried several vegan pancake recipes in the past, and we have never been happy with any of them. These pancakes are delicious! Minimalist for the win, as usual:)

  69. Ashley says

    By far the best whole wheat pancake recipe I have tried! We were down to pantry cooking this morning.
    I used a medium egg, the whole wheat and oat flour mix, TB of brown sugar, coconut milk, vanilla.

    The texture was fantastic. There were no left overs from my boys.

  70. Tara says

    Have to tell you, I’ve made these pancakes twice now, and they are absolutely delicious. Thank-you! :)

  71. Joy says

    I made these pancakes this morning for my husband (who is very wary of “healthified” recipes) and brother, and we all loved them! Soft, nutty, and delicious! Thank you for this recipe!

  72. Wren says

    My 2 1/2 year old and I are eating these right now, and they are super yummy. We used Einkorn flour rather than spelt as it was all we had — but everything else was the same and they came out really fluffy :-)
    Thanks for sharing

  73. miranda says

    these are amazing!!! i even have them with no syrup because of the natural nuttiness and sweetness to them.

  74. Ron Pugh says

    Great pancake recipe! This is the one that we have been looking for. Simple ingredients make this one a keeper. Well done!

  75. Michelle says

    Thank you for this recipe, these pancakes are amazing!!! They instantly replaced my old standby pancake recipe. I’ve never been disappointed with any of your recipes, the sincerest of “thank-you’s” for the inspiration.

  76. Veena says

    I’m a new reader to your blog and love the concept of quick/easy and healthy recipes. I’ve tried a few things so far and all have turned out really well!

    First time making pancakes from scratch for me and these turned out perfectly, fluffy with a slightly crunchy edge. I used the whole wheat+oat flour combo instead of spelt, only added cinnamon and these were great. Very filling too. Thanks for the recipes, you’ve earned another fan.

  77. Liz says

    These were great. I had no spelt so used 3/4 c whole wheat + 1/4 c oat flour. Had a dab of PB and maple syrup on top. Yum! Thanks for the recipe :)

  78. Shaz says

    How can this recipe be gluten free? I have The King Arthur Multi Purpose flour, Oat Flour, Almond Meal and Coconut Flour as my gluten-free flours. Could any of these be used in place of Whole Wheat Flour?

  79. Sophie says

    This recipe turned out very tasty. I didn’t have ground flax, so I used an equivalent amount of chia seeds and the pancakes held together very well. Yum!

  80. Laura says

    I don’t know if any one else has tried this but I completely omit sweetener and salt from pancake recipes and they turn out just great. Your covering them with maple syrup or other goodness right :)

  81. Laura @ TheGreenForks.com says

    Just made these for the kids and they came out perfect! They ate them right up. Love your pancakes recipes!

  82. Kathleen says

    These look YUMMY! I’m new to your blog– heard you on the lively show :) is there a way to make these gluten free or is that just a totally different recipe? so glad I heard about your blog and am already a fan.

  83. Mandie says

    Your pancakes always look SO darn good! And all the ones I’ve tried so far have tasted just as great too. I love baking with spelt flour, as I feel that I can handle it better than other grains. It always yields a nice, fluffy baked good that is quite similar to white flour baked goods.

  84. Yanic says

    Simply delicious! We didn’t have spelt so we used your whole wheat oat ratio. I put in rolled oats and hemp seeds, hemp milk and hemp oil… Omega 3 power house! :-) Thank you aagain for yet aanother amazing recipe!

  85. Isadora @ she likes food says

    Pancakes are my favorite breakfast foods ever, but I’m embarrassed to say that I don’t think I have ever made them from scratch before! 20 minutes and only 1 bowl sound like the perfect way to entice me to make these!

  86. Taylor says

    Spelt flour isn’t wheat-free, it’s an ancient form of wheat. Just wanted to verify in case anyone with a gluten issue may accidentally think spelt is gluten free!

    But these look great! Thanks for all the awesome recipes.

  87. Katrina @ Warm Vanilla Sugar says

    Loving the looks of these pancakes. Ease is right! And in the morning easy pancakes are just what I want :)

  88. Alison says

    Hey, I love all your recipes! I just want to make a quick correction: spelt IS wheat. It is a species of wheat (or subspecies).

  89. Lina says

    I love healthy pancakes! But since moving out, I have barely made them. This definitely makes me miss my moms pancakes, which are very similar to yours. Looking forward to trying these the next time I am home. My mom will appreciate it :)