Easy Whole Grain Vegan Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole grain pancakes made with flax seeds and oats, naturally sweetened with maple syrup. Vegan and hearty, they're perfect for weekend brunch with fresh berries or chocolate chips.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 1 Tbsp olive, avocado, or melted coconut oil
- 1 Tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch sea salt
- 1 heaping cup unsweetened plain almond milk ((or sub other non-dairy milk with varied results))
- 1/4 cup whole wheat flour
- 3/4 cup spelt flour*
- 2 Tbsp rolled oats and/or roughly chopped nuts or seeds
- 1/2 tsp ground cinnamon and/or pumpkin pie spice
- 1/4 cup blueberries, strawberries or other fruit of choice ((fresh or frozen))
- 3 Tbsp dairy-free chocolate chips
- 3 Tbsp chopped nuts ((raw or roasted))
- 1/4 cup Berry Compote
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 273mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 192mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.