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.
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DIY Vegan Pancake Mix
- Total Time: 25 minutes
- Yield: Makes 12-14 pancakes 1x
- Diet: Vegan
Description
Make a big batch of this dry mix and enjoy fluffy vegan pancakes any time! Sweet and subtly nutty, its perfect for weekend brunch.
Ingredients
- 2 cups (473 ml) whole wheat pastry flour
- 1 cup (237 ml) medium grind cornmeal
- 1/4 cup flaxseed meal
- 2 teaspoons turbinado sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cups (237 ml) unsweetened all-natural applesauce
- 1 cups (237 ml) unsweetened non-dairy milk
- 3 tablespoons melted coconut oil or canola oil
- Natural peanut butter
Instructions
- For the Dry Mix: In a large bowl, whisk together the flour, cornmeal, flaxseed meal, sugar, baking soda, baking powder, and salt. Transfer to an airtight container and refrigerate until ready to use.
- For the Pancakes: In a large bowl, combine 1 3/4 cups of the Dry Mix, applesauce, milk, and oil. Stir until just combined and refrigerate for 5 minutes.
- Heat a large non-stick skillet over medium heat. Lightly coat the bottom with coconut oil.
- Scoop 1/3 cup of batter into the skillet, making 2-3 pancakes at a time. Cook for 2-3 minutes per side.
Notes
- For a nut-free version, substitute sunflower seed butter for the peanut butter.
- To make the pancakes ahead, prepare the batter the night before and refrigerate overnight.
- Adjust the amount of milk to achieve your desired pancake consistency; thicker batter will result in fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
This recipe was originally published on The New Baguette.
Frequently Asked Questions
Can I substitute the whole wheat flour with another type of flour?
Yes, you can use spelt flour or a gluten-free flour blend, but the texture and flavor may vary.
How do I use the flaxseed meal in the pancake mix?
To use the flaxseed meal as a binder, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg when preparing the batter.
Can I add additional ingredients to the pancake batter made from this mix?
Absolutely! You can mix in ingredients like blueberries, chocolate chips, or nuts for added flavor and texture.
