If for some strange reason on this Saturday morning you happened to go on the internet (or the “interwebs,” as my man AJ archaically refers to it) in search of the perfect weekend breakfast, your wish has been granted!
Here I am. Giving you pancakes! That you can make again! And again!
I LOVE having pancake mix around.
There really is nothing like pancakes on a weekend morning. But going through the whole mixing-the-flours rigamarole is sometimes more than I can muster right after I’ve gotten out of bed.
But when you have a premade mix on hand, half of the work is already done!
My dry mix recipe has all the ingredients you need to make perfect batches of fluffy flapjacks. I like using a combo of oat, whole wheat, and all-purpose flours for the best flavor and texture.
To make vegan pancakes, just stir up some flax seed, almond milk, and a bit of oil, then combine it with the dry ingredients you’ve prepared
that morning the day before, and you’re on the road to pancake land.
I’ve formulated these flapjacks to be nice and tall.
Creating fluffy pancakes has been quite the battle for me, because I have a very difficult time making a thick batter. I end up saying to myself, “No way! That is WAY too thick, and they’re going to turn out like bricks!” So I add extra water… and get flat, floppy circles.
But I’m starting to get the hang of sticking with a thick batter, and I am turning out some pretty darn good fluffies these days.
Yes, that is the technical term…
Add a pat of vegan margarine and a drizzle of pure maple syrup, and you’ll be stoked that it’s Saturday morning… as if you needed another reason!Print
The perfect pancake mix to keep in your cupboard. Whole grain goodness comes from whole wheat flour and nutty oat flour. The pancakes are fluffy and vegan.
For the Dry Mix:
- 1 1/3 cups oat flour
- 2 2/3 cups whole wheat pastry flour
- 1 1/2 cups all-purpose flour
- 2 Tablespoons vegan granulated sugar
- 2 Tablespoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
For the Vegan Pancakes:
- 1 Tablespoon ground flax seed
- 2 Tablespoons water
- 1 cup dry mix
- 2 Tablespoons vegetable oil
- 1/2 cup plus 2 tablespoons almond milk
- Cooking oil spray
For the Dry Mix:
- Combine all of the ingredients and mix well with a whisk. Store in a sealed container (I use a 6-cup mason jar) at room temperature.
For the Vegan Pancakes:
- Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
- Measure out the mix by spooning it lightly into a measuring cup, then leveling off with a knife.
- Stir to combine the almond milk, flax egg, and vegetable oil in a large measuring cup. Pour over the dry mix and stir just enough to combine, but don’t over-mix. Some lumps are okay!
- Let the batter sit while you preheat a large skillet or griddle over medium-low heat. When hot, spray the pan with cooking spray, then quickly wipe it off with a paper towel.
- Add about 1/3 cup of the batter to the pan and spread a bit into a circle. Cook for a few minutes until it starts to look cooked on the edges, then flip and cook another few minutes until golden brown. Repeat until all of the batter is used.
- Serve immediately with some vegan margarine and pure maple syrup.
Keywords: vegan, pancakes, whole wheat, flax
An Easy, Breezy, Fluffy Morning!
While there are plenty of delicious pancake mixes you can buy at the store, why not make your own from scratch? It’s simple, easy, and you know exactly what’s going into it!
It’s the best way to make a quick homemade breakfast in preparation to chill all weekend long.
And you’ll be super happy next weekend when you realize there is still pancake mix left over, and you can do it all again! And then, depending on the size of your family, you might even be able to do it the next weekend, because this recipe makes a heaping 6 cups of mix.
AJ and I tend to eat a lot, so I usually use 2 cups of the mix at a time. This could feed 3 people, so I throw the extras in the freezer for breakfast during the week. It’s awesome!
If you make this and LOVE it, share it with your friends. And share your rave reviews with all of us in the comments below!
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 20, 2014. Last updated: November 7, 2018 at 15:22 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).