Multi-Grain Pancakes
Prep time
Cook time
Total time
Multi-Grain Pancakes Makes about 8 pancakes
Recipe type: Breakfast
Cuisine: Vegan
Serves: Makes about 8 pancakes
  • 1 tablespoon ground flax seeds, mixed with 2½ tablespoons of water
  • ¼ cup whole wheat flour
  • ¾ cup spelt flour
  • ¼ cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of kosher salt
  • 1¼ cup unsweetened almond milk
  • 2 tablespoons vanilla extract
  • 1 tablespoon canola or coconut oil
  • 1 tablespoon maple syrup
  1. In a large bowl whisk together both flours, oats, baking powder, baking soda, salt and cinnamon.
  2. Add the almond milk, flax seeds mixture, oil, maple syrup, and vanilla. Whisk until almost completely smooth and few lumps remain.
  3. Let the batter rest for 10 minutes while you pre-heat a lightly oiled griddle over medium heat.
  4. Ladle ⅓ cup of the batter onto the griddle being careful not to over crowd the pan. Using an ice cream scoop to ladle the batter will ensure all your pancakes are the same size.
  5. Cook the pancakes until the edges have begun to set/dry, and bubbles are visible and beginning to burst on the surface of the pancakes. The under side should be golden brown 3-5 minutes. Flip the pancakes and continue to cook for an additional 1-2 minutes, until the bottom is golden brown.
  6. Repeat with remaining batter keeping the pancakes warm in an oven set to 190°F.
  7. Serve with maple syrup.
Nutrition Information
Serving size: per pancake Calories: 89 calories Fat: 2.9g Carbohydrates: 14.3g Fiber: 2.4g Protein: 2.6g
Recipe by David D at