DIY Vegan Pancake Mix
Recipe Type: Breakfast
Cuisine: American
Serves: 6-7 pancakes
1 batch of this mix makes 6-7 pancakes. The Dry Mix recipe below is enough for 2 batches of pancakes.
Dry Mix:
  • 2 cups whole wheat pastry flour
  • 1 cup medium grind cornmeal (finely ground also OK)
  • ¼ 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:
  • ¾ cup unsweetened all-natural applesauce
  • ¾ cup unsweetened non-dairy milk
  • 3 tablespoons melted coconut oil or canola oil, plus more for the skillet
Suggested Toppings:
  • Natural peanut butter, sautéed cinnamon apples, bananas, orange segments or berries, vegan or Greek yogurt, maple syrup
  1. 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.
  2. To make 1 batch of pancakes: In a large bowl, place 1¾ 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.)
  3. Place a large non-stick skillet over medium heat and add enough coconut oil to coat the bottom lightly. Working in batches, scoop about ⅓-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.
Recipe by Honest Cooking by Mercato Fabbrica at