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Stack of vegan cornmeal pancakes on a white plate

Vegan Pancake Mix

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  • Author:
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 2 batches of pancakes 1x
  • Category: Breakfast, Brunch
  • Cuisine: American


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.



Dry Mix

  • 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)


  1. 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).
  2. 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.)
  3. 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