Picture this: It’s morning. Your family is still asleep and you have the kitchen, a pot of coffee, and a good book to yourself.
Your in-laws are here for the holidays, or maybe friends from out of town. You want to impress them! But God forbid they see you pull out a box mix of pancakes (even though we all do in a pinch).
I have just the solution.
These homemade, simple, whole grain vegan pancakes are just what you and your family need.
Good news! They come together in 20 minutes, 1 bowl, completely from scratch! You will be the breakfast hero after all.

Prep time
20 mins
Cook time
5 mins
Total time
25 mins
10-ingredient, 1 bowl vegan pancakes made with whole grains, naturally sweetened and perfectly fluffy and delicious. Perfect for slow weekend mornings and brunch.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2-3
* 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water) (or 1 small egg if not vegan)
* 1 Tbsp olive, canola, grape seed, or melted coconut oil
* 1 Tbsp maple syrup
* 1 tsp baking powder
* 1/2 tsp baking soda
* pinch sea salt
* 1 cup + 1 Tbsp 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

1. To a large mixing bowl, add flaxseed and water and let set for a minute or two. Then add olive oil, maple syrup, baking soda, baking powder, and salt and whisk to combine. Add almond milk and whisk again until well combined.
2. Next add oats, whole wheat flour, and spelt flour and stir until just combined, being careful not to over mix. Let batter rest for 10 minutes while you preheat your cooking surface.
3. Preheat electric griddle to medium heat (or about 325 degrees F / 162 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
4. Lightly grease your griddle with oil of choice and pour 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes. (If your batter looks too thick, thin it with a little more almond milk.) Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
5. Cook for 1-2 minutes more on the other side and then top with vegan butter or peanut butter and a drizzle of maple syrup, or whatever else you please. Compote would also be delicious.
6. Will reheat well the next day in the microwave. Otherwise, freeze cooked pancakes in a single layer on a baking sheet and package in a freezer-safe container or plastic bag. Reheat in the toaster, oven (at 350 F / 176 C), or microwave (for 30 seconds – 1 minute).

*If you don’t have spelt flour, I would recommend using this combination instead of the amounts I recommend: 3/4 cup whole wheat flour + 1/4 cup oat flour.
*TIP: To make sure you have your sweetness/ flavor right, do a mini test pancake before the big batch. Just cook 1 Tablespoon-sized pancake, sample, and then adjust as needed!