Whole Grain Vegan Pancake Mix (6 Ingredients!)

User Reviews

4.7

9 reviews
Excellent
  • Prep Time

    10 mins

  • Total Time

    10 mins

  • Servings

    15 (Pancakes)

  • Calories

    134 kcal

  • Course

    Breakfast

  • Cuisine

    Vegan

Whole Grain Vegan Pancake Mix (6 Ingredients!)

Quick and easy pancake mix that’s naturally sweetened, totally vegan, and FULL of nutritious whole grains! Just 6 ingredients and 10 minutes required for the mix (plus a few more for a batch of pancakes).

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Ingredients

Servings

PANCAKE MIX

  • 1 cup spelt flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup coconut sugar (or sub organic cane sugar)
  • 2 Tbsp baking powder
  • 1 tsp sea salt

TO MAKE PANCAKES

  • 3/4 cup almond milk (or other dairy-free milk)
  • 1 tsp vanilla extract
  • 2 Tbsp oil or melted vegan butter (plus more for greasing pan)
  • 1 cup pancake mix (from above)

FOR SERVING optional

  • vegan butter
  • maple syrup
  • Berry compote
  • peanut butter
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Instructions

  1. PANCAKE MIX: In a large mixing bowl, combine spelt flour, whole wheat flour, oats, coconut sugar, baking powder, and salt. Whisk to combine until very well incorporated. Store pancake mix in an airtight container in the pantry for up to 1 month or in the refrigerator or freezer for up to 3 months.
  2. PANCAKES: To make 5 pancakes, combine 3/4 cup (180 ml) almond milk, 1 tsp vanilla extract, and 2 Tbsp (30 ml) oil or melted vegan butter in a medium mixing bowl.
  3. Add 1 cup (130 g) dry pancake mix to the liquids and whisk to combine. Batter should be semi-thick and pourable. Set aside for 5-10 minutes to rest (don’t skip this — it helps make the pancakes fluffy and delicious!).
  4. Meanwhile, heat a griddle, non-stick pan, or cast iron skillet over medium heat. Grease the pan lightly with avocado oil or vegan butter. Using a 1/3-cup measuring cup, scoop the batter onto the hot pan and cook until the edges are dry and the center is holding bubbles (about two minutes). Flip and cook on the other side for about 1 minute or until nicely browned.
  5. Serve warm with vegan butter, maple syrup, berry compote, peanut butter, or any of your favorite toppings!
  6. Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.

Notes

  • *Prep time and total time are for the dry mix only.*Recipe as written makes ~3 cups of pancake mix or 3 batches of 5 pancakes.*Nutrition information is a rough estimate for 1 pancake including the wet ingredient and was calculated with avocado oil and fortified almond milk.

Nutrition Information

Show Details
Serving 1pancake Calories 134 (7%) Carbohydrates 17.5g (6%) Protein 2.7g (5%) Fat 6.4g (10%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 1.1g Monounsaturated Fat 4.2g Trans Fat 0g Cholesterol 0mg (0%) Sodium 378mg (16%) Potassium 96mg (3%) Fiber 2.1g (8%) Sugar 4.2g (8%) Vitamin A 1.5IU (0%) Vitamin C 0mg (0%) Calcium 181mg (18%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 15(Pancakes)

Amount Per Serving

Calories 134 kcal

% Daily Value*

Serving 1pancake
Calories 134 7%
Carbohydrates 17.5g 6%
Protein 2.7g 5%
Fat 6.4g 10%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 1.1g 6%
Monounsaturated Fat 4.2g 21%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 378mg 16%
Potassium 96mg 2%
Fiber 2.1g 8%
Sugar 4.2g 8%
Vitamin A 1.5IU 0%
Vitamin C 0mg 0%
Calcium 181mg 18%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.7

9 reviews
Excellent

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