Whole Grain Vegan Pancake Mix (6 Ingredients!)
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4.7
6 reviews
Excellent
Whole Grain Vegan Pancake Mix (6 Ingredients!)
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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
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 salt sea salt
TO MAKE PANCAKES
- 3/4 cup almond milk (or other dairy-free milk)
- 1 tsp vanilla extract
- 2 Tbsp oil plus more for greasing pan, or melted vegan butter
- 1 cup pancake mix (from above)
FOR SERVING optional
- vegan butter
- maple syrup
- Berry compote
- peanut butter
Instructions
- 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.
- 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.
- 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!).
- 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.
- Serve warm with vegan butter, maple syrup, berry compote, peanut butter, or any of your favorite toppings!
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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