Imagine this: it’s the morning. You are alone in the kitchen with a cup of coffee and a book. Your family is asleep.
You may have friends or relatives visiting from out of town for the holidays. You want them to be impressed! They will be horrified if they see that you are using a pancake mix (even if we do it all the time).
You and your family will love these simple, homemade, whole-grain vegan pancakes.
It’s good news! You can make them in just 20 minutes with one bowl from scratch. Breakfast hero you will be!
The rolled oats and whole wheat flour are combined with spelled to make these pancakes healthy!
Spelt Flour has been in my kitchen for centuries, but it is new. This ancient grain has a sweet, nutty flavor. It is also easily digestible and richer in protein than whole wheat flour. This makes it perfect for pancakes and other baked goods that use traditional flour.
The cakes are also naturally sugared using maple syrup. Olive oil makes them moist as well as heart-healthy. Hello, healthy breakfast.
For the holidays, when there will be heavy meals on the menu, I thought it would be great to start the day off with something nutritious and filling. These, along with a Green Smoothie, will do the trick.
Let us know if you try these pancakes! Please leave a comment on Instagram or tag your photo #minimalistbaker so that we can see it. We love to see our creations in kitchens.
Or Pin it for Later! I love to keep a pancake board handy for whenever the mood strikes. (Monday, Wednesday, Friday, and most Saturdays). Cheers!
Easy Whole Grain Vegan pancakes
Ten ingredients: one bowl of vegan pancakes with whole grains. Naturally sweetened, perfectly fluffy, and delicious. Perfect for slow weekend mornings and brunch.AuthorMinimalist Baker PRINT SAVE 76 votes = 4.83 PREP TIME20 minutes minutesCOOK TIME5 minutes minutesTOTAL TIME25 minutes minutesServings (2-cake servings)CourseBreakfastCuisineVeganFreezer Friendly1 monthDoes it keep?2-3 Days Cook Mode How to prevent your screen from going black
PANCAKES
1 Tbsp flaxseed meal (to make flax egg)
Use 2 1/2 tbsp of water to make flax eggs.
1 Tbsp olive, avocado, or melted coconut oil
Maple syrup, 1 Tbsp
1 tsp of baking powder
1/2 tsp baking soda
Sea salt, one pinch
One heaping tablespoon of plain unsweetened almond milk (or substitute other non-dairy products with different results)
1/4 cup whole wheat flour
3/4 cup spelt flour*
You can use two tablespoons of rolled oats or roughly chopped nuts and seeds.
ADD-INS/TOPPINGS (optional)
Use 1/2 teaspoon ground cinnamon or pumpkin pie spice
Fresh or frozen, 1/4 cup of blueberries or strawberries
Add three tablespoons of dairy-free chocolate chips
3 Tbsp chopped almonds (roasted or raw)
1/4 cup Berry Compote
Instructions
Add flaxseed and water to a large bowl and allow it to sit for a few minutes. Add oil, maple syrup, and baking powder to the bowl and whisk it together. Add almond milk and whisk until well combined.
Stir in the oats and whole wheat flour. Do not overmix. Allow the batter to rest for 10 minutes while you heat your cooking surface.
Preheat an electric skillet on medium heat (325 degrees F/162 C) or a large pan on the stovetop stop. The surface should be warm but not scalding hot. Oil shouldn’t even smoke when it comes into contact with the surface.
Grease your skillet lightly with the oil of your choice, and then pour 1/4 cup of batter onto the griddle. The batter should yield six pancakes. (Adjust the number of pancakes if you want to change default servings). If your batter is too thick, add a bit more almond milk. Flip the pancakes when bubbles form in the middle and the edges are slightly dried. Be careful not to overcook.
Then cook for another 1-2 minutes on the other side. Top with vegan butter, peanut butter, maple syrup, or anything else you like. Compote is also delicious.
The next day, the pancakes will reheat nicely in the microwave. If you don’t want to freeze them, place cooked pancakes on a baking tray in one layer and pack them in a freezer-safe bag or container. Reheat with a toaster or oven (at 350 F/176 C) or in the microwave (30 seconds to 1 minute).
Notes
If you do not have it spelled, I recommend this combination: 3/4 cup whole grain flour + 1/4 cup oats flour (amounts are as written in the original recipe // adjust for batch size).
*TIP: Do a small test batch to ensure you get the right sweetness/flavor before making a large batch. Cook 1 Tablespoon size pancake, taste, and adjust accordingly!
*Nutrition data is an estimate based on olive oil and fortified almond milk without any optional ingredients.