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Egg and Dairy-free Multigrain Pancakes

Todd C. Miller

breakfast american vegan


6 Servings

Prep time

10 Minutes

Cooking Time

12 Minutes


--- Kcal

Adapted from "The All New Joy of Cooking"


  • 1 1/2 cup whole wheat flour
  • 1 1/4 cup all purpose flour (increase to 1 1/2 cup if batter too thin)
  • 1/2 cup corn meal (preferably stone ground)
  • 1/3 cup oat bran (or rolled quick oats)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder 1
  • 1 1/2 teaspoon salt
  • 3/8 teaspoon baking soda 1
  • 3/4 teaspoon cinnamon
  • Pinch of ground nutmeg
  • 2 2/3 cup non-dairy milk at room temperature
  • 1/2 cup tablespoons coconut or canola oil (or other oil of your choice)
  • 1/3 cup honey or agave nectar
  • 4 tablespoons flax seed meal dissolved in 3/4 cup warm water


  1. Mix the flax seed meal with 9 tablespoons warm/hot water and allow to sit for at least 3 minutes.
  2. Whisk together dry ingredients in a large bowl.
  3. Preheat your griddle. 2
  4. Whisk the oil and honey (or agava nectar) in a medium bowl until the honey/agave is dissolved in the oil.
  5. Add flax seed meal mixture and other wet ingredients to the bowl and mix well.
  6. Pour the wet ingredients over the dry ingredients and mix until just combined, some lumps are OK.
  7. Spoon 1/4 cup of batter onto the griddle for each pancake, nudging the batter into rounds.
  8. Cook until the top of the pancake is speckled with bubbles and some bubbles have popped (about 2 minutes), then flip and cook until the underside is lightly browned (another 1-2 minutes).


  1. Double the amount of baking powder and soda for sea level ↩︎ ↩︎

  2. You may need to use oil on the griddle once it comes up to temperature. I use a little coconut oil for this. ↩︎