Easy Whole Grain Vegan Pancakes
User Reviews
4.8
Easy Whole Grain Vegan Pancakes
Description
These vegan pancakes begin by creating a flaxseed gel as an egg substitute, then mixing in oil, maple syrup, baking agents, salt, and almond milk to form a base batter. Whole wheat and spelt flours with rolled oats add whole grain complexity and texture. The batter rests briefly before cooking on a medium-heat griddle to achieve a light browning and cook through. The result is pancakes with a slightly dense but tender crumb, featuring nutty undertones from the flours and added nuts and seeds.
Optional additions like cinnamon, pumpkin pie spice, berries, or chocolate chips can be included to tailor sweetness and flavor. These pancakes can accommodate varied textures from chopped nuts or a fruit compote as toppings, offering a nutritious and filling vegan breakfast option.
Testing a small pancake before cooking the whole batch helps ensure the flavor and sweetness are balanced. Adjustments to flour type or milk amount may be needed to reach the desired batter consistency.
Ingredients
PANCAKES
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 Tbsp olive oil or avocado oil or melted coconut oil
- 1 Tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt sea salt
- 1 heaping cup almond milk or sub other non-dairy milk with varied results, unsweetened plain
- 1/4 cup whole wheat flour
- 3/4 cup spelt flour
- 2 Tbsp rolled oats and/or roughly chopped
- 2 Tbsp nuts
- 2 Tbsp seeds
ADD-INS/TOPPINGS (optional)
- 1/2 tsp ground cinnamon and/or
- 1/2 tsp pumpkin pie spice and/or
- 1/4 cup blueberries fresh or frozen, or strawberries or other fruit of choice
- 3 Tbsp dairy-free chocolate chips
- 3 Tbsp nuts raw or roasted, chopped
- 1/4 cup Berry compote
Instructions
- To a large mixing bowl, add flaxseed meal 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 (adjust if altering default number of servings). (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 spelt flour is unavailable, substitute with a blend of 3/4 cup whole wheat flour and 1/4 cup oat flour for similar texture.
- Cook a small test pancake to check sweetness and adjust flavor before making the entire batch.
- Nutrition information is an estimate and may vary based on ingredients and optional add-ins used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(2-cake servings)
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1two-cake | |
| Calories | 229 | 11% |
| Carbohydrates | 36.5g | 12% |
| Protein | 7.2g | 14% |
| Fat | 7.4g | 11% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 4.3g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 462mg | 19% |
| Potassium | 238mg | 5% |
| Fiber | 5.3g | 21% |
| Sugar | 6.1g | 12% |
| Vitamin A | 186.94IU | 4% |
| Vitamin C | 0mg | 0% |
| Calcium | 286.84mg | 29% |
| Iron | 2.46mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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