Store-bought pancake mixes may be convenient, but most formulas contain preservatives, stabilizers, and refined sugar and flour – i.e. stuff that doesn’t exactly make you feel amazing. However, the ease of using a pre-made mix, versus whipping up a batter from scratch, can’t be beat. That’s why I developed my own DIY vegan pancake mix recipe that uses whole grain flours, minimal sugar, and makes frickin’ delicious, fluffy pancakes. Let’s dive in!
About the Ingredients…
Whole wheat pastry flour forms the foundation of this vegan pancake mix. This flour is milled from whole, unrefined grains but still yields a light, fluffy texture similar to all-purpose flour. (Unlike regular whole wheat flour, which could result in too-dense pancakes.) I prefer whole wheat pastry flour instead of all-purpose because it retains more of the grains’ protein, fiber, and micronutrients.
Next up is cornmeal, which is also considered a whole grain flour. I love it in this recipe because it adds a touch of sweetness and a slight crunch. And then there’s flaxseed meal (ground flaxseeds), which acts as an egg replacer in this vegan recipe and adds heart-healthy omega-3 fatty acids.
How to Use This Vegan Pancake Mix
First, you’ll whisk up the dry ingredients, transfer the mix to an airtight container (I love these plastic quart containers), and refrigerate until it’s pancake time! When you’re ready to cook the pancakes, you’ll measure out the amount of mix you need for one batch, and add the wet ingredients – just like with a store-bought mix.
I like to serve these pancakes with a variety of toppings, including maple syrup, fruit, vegan unsweetened yogurt, and/or nut butter.
Other than streamlining your Saturday mornings, this vegan pancake mix also makes a great edible holiday gift or party favor.
This vegan pancake mix is made with whole grain flours, flaxseed meal, and minimal sugar. The dry mix below is enough to make 2 batches of pancakes, and each batch makes 6-7 pancakes.
- 2 cups whole wheat pastry flour
- 1 cup cornmeal
- 1/4 cup flaxseed meal (ground flaxseeds)
- 2 teaspoons turbinado/raw sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
Wet Ingredients for 1 Batch of Pancakes
- ¾ cup unsweetened applesauce
- ¾ cup unsweetened non-dairy milk
- 3 tablespoons oil, plus more for the skillet (I recommend melted coconut oil)
- To make the pancake mix: In a large bowl, combine the flour, cornmeal, flaxseed meal, sugar, baking powder, baking soda, and salt. Whisk to combine. Transfer to a lidded container and refrigerate until ready to use. (This mix is enough to make 2 batches of pancakes).
- To make 1 batch of pancakes: Measure out 1 ¾ cups of the pancake mix and place in a large bowl. Add the applesauce, milk, and oil. Stir just until combined. Refrigerate for 5 minutes. (The batter may seem thicker than you’re used to.)
- Place a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom. Scoop about ⅓-cup-fulls of the batter into the skillet, making 2-3 pancakes at a time. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes until golden brown. Continue with the rest of the batter.
- Serving Size: 2 pancakes
- Calories: 337
- Sugar: 3.7 g
- Fiber: 6.9 g
- Protein: 5.5 g
Keywords: pancakes, cornmeal, breakfast, pancake mix, vegan