Multigrain Vegan Pancakes with Maple Flavor
Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 cup Bob's Red Mill 7 grain
- 3 tablespoons pure maple syrup
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 3/4 cups oat milk or other non-dairy milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons melted Earth Balance
- 2 teaspoons maple extract
- 2 tablespoons ground golden flax or applesauce
Preparation
In a 4-cup measuring cup, mix the milk, vinegar, and flax. Let it sit for 5 minutes.
In a large bowl, whisk together the dry ingredients.
Whisk the maple extract, syrup, and melted butter into the milk mixture.
Pour the liquid mixture into the dry ingredients and fold to combine.
Continue folding until no dry clumps remain.
Measure out 1/4 cup of batter onto a hot skillet or use a cookie scoop.
Cook the pancakes until golden brown on both sides.
Tips
Skip oiling the griddle if it is non-stick.
This recipe makes roughly 8 medium pancakes or a dozen smaller ones.
