Easiest Way to Make Tasty Vegan Multigrain Pancakes with Fresh Berries

Vegan Multigrain Pancakes with Fresh Berries. These pancakes are wonderfully hearty, thanks to old-fashioned oats and white whole-wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle. Instead of dousing this short stack with syrup, we opt instead for a nutty sauce of maple-sweetened almond butter--cutting. This easy vegan pancakes recipe is an easy eggless pancakes 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. You can have Vegan Multigrain Pancakes with Fresh Berries using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Multigrain Pancakes with Fresh Berries

1. You need 1.5 cups of whole wheat pastry flour.
2. You need 0.25 cups of cornmoal.
3. You need 0.75 cups of rolled oats.
4. It's 1 tablespoon of baking powder.
5. You need 0.50 teaspoon of sea salt.
6. Prepare 0.25 teaspoon of ground cinnamon.
7. It's 1/8 teaspoon of nutmeg.
8. It's 1.75 cups of unsweetened almond milk.
9. You need 0.50 cups of unsweetened applesauce.
10. You need 2 tablespoons of pure maple syrup (Plus more for serving).
11. Prepare 1 cup of fresh blueberries, raspberries, or sliced strawberries.

These vegan Sourdough Blueberry Pancakes are crispy and golden at the edges and fluffy and tender inside. Pancakes or waffles are something of a must around our home on weekends, and although I love varying things a little each time, here's one recipe that is our hands-down favorite and that gets. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to I prefer multigrain pancakes too.

Vegan Multigrain Pancakes with Fresh Berries instructions

1. Preheat the over to 200°F.
2. In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the almond milk, applesauce, and maple syrup. Gently fold the ingredients together just until incorporated. Do not overmix; the batter will be lumpy.
3. Heat a large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.
4. Spoon 1/3 cups of batter for each pancake onto the pan until no more will fit. Cook 3 to 4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2 to 3 minutes more.
5. Transfer the pancakes to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter.
6. Serve the pancakes topped with fruit and a little maple syrup.

I had a toddler up all night and then poking I made Molly Wizenberg's buckwheat pancakes last Saturday with fresh sliced strawberries and. This pancake recipe is extremely versatile. Use your own mix of flours: I used brown rice, millet, and oat. I also mixed in some almond milk. Same Series: Vegan pancakes with mixed berries.