Fluffy Whole Grain Pancake Mix (Vegan)

The perfect pancake mix to keep in your cupboards! Whole grain goodness comes from whole wheat flour and nutty oat flour. The pancakes are fluffy and tall, vegan, and delicious!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: Pancake Mix, Vegan Pancakes, Whole Grain Pancakes

Servings: pancakes

Calories: 145kcal

Ingredients

For the mix

6 oz (1⅓ cups) oat flour
12 oz (2⅔ cups) whole wheat pastry flour
7 oz (1½ cups) all-purpose flour
2 Tbsp granulated sugar
2 Tbsp baking powder
1½ tsp salt
2 tsp baking soda

For the pancakes

1 cup pancake mix
2 Tbsp vegetable oil
1 Tbsp ground flax seed mixed with 2 Tbsp water
1/2 cup + 2 Tbsp almond milk

Instructions

For the mix: Combine oat flour, whole wheat pastry flour, all-purpose flour, sugar, baking powder, salt, and baking soda. Whisk well. Store in a sealed container (such as a 6-cup mason jar) at room temperature.
For the pancakes: Mix ground flax seed with water and set aside. In a measuring cup, combine almond milk, flax mixture, and vegetable oil. Pour over 1 cup of the dry mix. Stir gently until combined; do not over-mix. Some lumps are okay.
Let the batter rest while you heat a non-stick skillet or griddle over medium-low. Lightly spray with cooking spray, then wipe excess with a paper towel. Add ~1/3 cup of batter per pancake, spread slightly, and cook until edges look dry and bubbles form. Flip and cook until golden brown. Repeat with remaining batter.
Serve immediately with vegan butter or margarine and pure maple syrup.

Equipment

Large mixing bowl
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula

Notes

This recipe makes about 6 cups of dry mix—enough for ~30 pancakes. Store the mix in an airtight jar for weeks. Extra cooked pancakes freeze well for quick weekday breakfasts.

Nutrition