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.
Servings 3 (2-cake servings)
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.
*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