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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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 3 (2-cake servings)
Calories: 229 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
PANCAKES
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 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 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).
Cup of Yum
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 Information
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
Monounsaturated Fat
4.3g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
462mg
(19%)
Potassium
238mg
(7%)
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%)
Nutrition Facts
Serving: 3(2-cake servings)
Amount Per Serving
Calories 229
% 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.