Multigrain Pancakes (vegan)

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x



  • 1 cup Whole Wheat Pastry Flour
  • 1/4 cup Rye Flour
  • 1/4 cup Spelt Flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups unsweetened almond milk
  • 2 tablespoons sucanat
  • 2 tablespoons oil
  • 2 flax 1 egg= 3T water+ 1T Ground Flaxseed (or chia seed)
  • Topping:
  • 3 cups frozen strawberries
  • 1 1/2 tablespoons pure maple syrup


  1. Pre-heat oven to 200″ with an oven-proof plate inside.
  2. Combine ground flaxseed and water, set aside.
  3. In a medium bowl combine the different flours, baking powder, and sucanat. In a separate bowl, whisk together remaining ingredients (including the “eggs.”) Pour over dry ingredients and mix just until combined.
  4. Heat skillet over medium low heat and brush/spray with a little oil. Take 1/4 measuring cup and dip out batter into skillet. Smooth into a circle and let cook until pancake begins to bubble. Flip and continue to cook for 1-2 more minutes or until pancake is cooked through. Place in oven and continue with remaining batter.
  5. For topping, heat frozen strawberries in a small pan. Once strawberries are warm, stir in maple syrup. Pour over pancakes to serve.