These vegan pancakes are made with a variety of flours and meals — cornmeal, whole wheat, and more — making for a hearty stack.
Yield: Six 5-inch pancakes; 2 servings
- ½ cup cornmeal
- ¼ cup whole wheat flour
- 2 tablespoons wheat germ
- 2 tablespoons soy or garbanzo flour
- 2 tablespoons flaxseed meal
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups nondairy milk
- 1 teaspoon maple syrup
- 1 teaspoon oil
- 1 banana, sliced, optional
- A handful of walnuts or pecans for topping, optional
- Maple syrup for serving
Combine the dry ingredients in a mixing bowl. Add the soy milk, maple syrup and oil. Stir gently until dry ingredients are completely moistened. Let stand a few minutes, until the batter absorbs the liquid and thickens. Stir in the banana, if desired.
Pour batter by generous ¼ cupfuls onto a hot oiled or non-stick griddle. Cook until the bottom is golden. Turn and cook the other side. Repeat until all batter is cooked; keep pancakes warm until all are done.
Garnish with a handful of walnuts and pecans, if desired, and serve with maple syrup.
- See more of VegKitchen’s Vegan Breakfast Recipes and Ideas
You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at HealthyHighways. Also in bookstores or from amazon.com.*
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