Whole Grain Vegan Pancake Mix (6 Ingredients!)

Ingredients

• 1 cup spelt flour
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup coconut sugar ((or sub organic cane sugar))
• 2 Tbsp baking powder
• 1 tsp sea salt
• 3/4 cup almond milk ((or other dairy-free milk))
• 1 tsp vanilla extract
• 2 Tbsp oil or melted vegan butter ((plus more for greasing pan))
• 1 cup pancake mix ((from above))
• Vegan butter
• Maple syrup
• Berry compote
• Peanut butter

Steps

1. 1

   PANCAKE MIX: In a large mixing bowl, combine spelt flour, whole wheat flour, oats, coconut sugar, baking powder, and salt. Whisk to combine until very well incorporated. Store pancake mix in an airtight container in the pantry for up to 1 month or in the refrigerator or freezer for up to 3 months.

2. 2

   PANCAKES: To make 5 pancakes, combine 3/4 cup (180 ml) almond milk, 1 tsp vanilla extract, and 2 Tbsp (30 ml) oil or melted vegan butter in a medium mixing bowl.

3. 3

   Add 1 cup (130 g) dry pancake mix to the liquids and whisk to combine. Batter should be semi-thick and pourable. Set aside for 5-10 minutes to rest (don’t skip this — it helps make the pancakes fluffy and delicious!).

4. 4

   Meanwhile, heat a griddle, non-stick pan, or cast iron skillet over medium heat. Grease the pan lightly with avocado oil or vegan butter. Using a 1/3-cup measuring cup, scoop the batter onto the hot pan and cook until the edges are dry and the center is holding bubbles (about two minutes). Flip and cook on the other side for about 1 minute or until nicely browned.

5. 5

   Serve warm with vegan butter, maple syrup, berry compote, peanut butter, or any of your favorite toppings!

6. 6

   Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.