This vegan pancake mix is made with whole grain flours and flax meal. Keep it on hand for lazy weekends, or give it away as a holiday gift or party favor.
Ready-made pancake mixes are a total savior when it comes to streamlining weekend breakfasts. Most store-bought mixes, however, are made with refined flour, preservatives, and plenty of sugar. They also typically call for eggs to make the batter, which doesn’t work for those of us who lean toward a plant-based diet. The answer? DIY vegan pancake mix.
This recipe utilizes whole wheat flour instead of all-purpose to make the pancakes more nutritious and satisfying (thanks to the protein and fiber found in whole grains) than their traditional counterparts. The cornmeal adds a nutty flavor and a bit of crunch. In place of eggs, this vegan pancake mix relies on flaxseed meal as the binder. And instead of refined sugar, these pancakes get most of their sweetness from applesauce.
The recipe below is enough to make two batches of pancakes (though the mix can be easily multiplied to make more batches). One batch of the mix makes 6-7 pancakes.
DIY Vegan Pancake MixAlex Shytsman
- 2 cups whole wheat pastry flour
- 1 cup medium grind cornmeal finely ground also OK
- 1/4 cup flaxseed meal ground flaxseeds
- 2 teaspoons turbinado sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
Wet Ingredients for 1 Batch of Pancakes:
- 3/4 cup unsweetened all-natural applesauce
- 3/4 cup unsweetened non-dairy milk
- 3 tablespoons melted coconut oil or canola oil plus more for the skillet
- Natural peanut butter sautéed cinnamon apples, bananas, orange segments or berries, vegan or Greek yogurt, maple syrup
- To make the Dry Mix: In a large bowl, place the flour, cornmeal, flaxseed meal, sugar, baking soda, baking powder, and salt. Whisk to combine. Transfer to a dry container with an airtight lid and, if not using immediately, refrigerate until ready to use.
- To make 1 batch of pancakes: In a large bowl, place 1 3/4 cups of the Dry Mix. Add the applesauce, milk, and oil. Stir just until combined. Refrigerate for 5 minutes. (The batter may seem thicker than you’re used to.)
- Place a large non-stick skillet over medium heat and add enough coconut oil to coat the bottom lightly. Working in batches, scoop about 1/3-cup-fulls of the batter into the skillet, making 2-3 pancakes at a time. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes. Continue with the rest of the batter.
This recipe was originally published on The New Baguette.
Alexandra Shytsman is a New York-based recipe developer, food writer, and photographer, and author of The New Baguette, a blog about plant-based cooking for beginners.