Multigrain vegan pancakes

Multigrain vegan pancakes

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About this recipe: Dairy and egg free vegan pancakes made with a combination of spelt and oat flours. Add blueberries or any other berry. Chopped apples also work a treat.


Serves: 7 

  • 240g spelt flour
  • 180g oat flour
  • 30g baking powder
  • 30g ground linseeds (flaxseeds)
  • 1/2 teaspoon salt
  • 825ml soya milk
  • 4 tablespoons apple sauce
  • 2 tablespoons agave nectar
  • 1 1/2 tablespoons vanilla extract, or to taste
  • 300g blueberries

Prep:10min  ›  Cook:10min  ›  Extra time:15min resting  ›  Ready in:35min 

  1. Whisk spelt flour, oat flour, baking powder, ground linseeds and salt together in a large mixing bowl.
  2. Stir soya milk, apple sauce, agave nectar and vanilla together in a separate bowl.
  3. Form a well in the centre of the flour mixture and pour soya milk mixture into the well. Stir until the ingredients are just moistened; set aside for 15 minutes.
  4. Lightly oil and heat a frying pan to medium heat.
  5. Spoon batter onto hot pan, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes. Flip and continue cooking until golden brown on both sides, about 3 minutes more.


Soya milk is called for here, but any other vegan milk substitute will work well, such as almond, rice or coconut.

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