Whole-Grain Vegan Pancakes
Ingredients
The pancakes
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
1
Tbsp
olive, avocado, or melted coconut oil
-
1
Tbsp
maple syrup
-
1
tsp
baking powder
-
½
tsp
baking soda
-
1
pinch
sea salt
-
1
heaping cup
unsweetened plain almond milk
-
¼
cup
whole wheat flour
-
¾
cup
spelt flour
-
2
Tbsp
rolled oats or roughly chopped nuts or seeds
Add-ins/Toppings (optional)
-
½
tsp
ground cinnamon or pumpkin pie spice
-
¼
cup
blueberries, strawberries or other fruit of choice
-
3
Tbsp
dairy-free chocolate chips
-
3
Tbsp
chopped nuts
-
¼
cup
Berry Compote
Instructions
- Mix flaxseed meal and water in a bowl and let it sit for a minute.
- Add oil, maple syrup, baking soda, baking powder, and salt to the bowl and whisk together.
- Stir in almond milk until well combined.
- Add oats, whole wheat flour, and spelt flour, mixing gently until just combined.
- Let the batter rest for 10 minutes while preheating the cooking surface.
- Preheat a griddle or skillet to medium heat and lightly grease it.
- Pour ¼ cup of batter onto the hot surface to form pancakes.
- Cook until bubbles appear and edges look dry, then flip and cook for 1-2 more minutes.
- Serve with toppings of choice and enjoy.
Nutrition Facts (estimated)
Servings
3 (2-cake servings)
Calories
229
Total fat
7.4g
Total carbohydrates
36.5g
Total protein
7.2g
Sodium
462mg
Cholesterol
0mg
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