Recipe: Delicious Vegan Multigrain Pancakes with Fresh Berries

Vegan Multigrain Pancakes with Fresh Berries. Do not use an electric mixer. Use a large bowl, wooden spoon and/or whisk. In large bowl, whisk together flour, cornmeal, oats, baking powder, sea salt, cinnamon and nutmeg.

Transfer to plate, berry side up, and keep warm. Vegan Multigrain Pancakes with Fresh Berries I love cooking pancakes for my family on a Sunday morning. You might think it's difficult to get light fluffy pancakes that are actually "healthy" and easy to make but here's my ride or die recipe! You can have Vegan Multigrain Pancakes with Fresh Berries using 11 ingredients and 6 steps. Here is how you achieve 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. Prepare 1 tablespoon of baking powder.
5. You need 0.50 teaspoon of sea salt.
6. You need 0.25 teaspoon of ground cinnamon.
7. Prepare 1/8 teaspoon of nutmeg.
8. Prepare 1.75 cups of unsweetened almond milk.
9. It's 0.50 cups of unsweetened applesauce.
10. Prepare 2 tablespoons of pure maple syrup (Plus more for serving).
11. You need 1 cup of fresh blueberries, raspberries, or sliced strawberries.

In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Healthy Multigrain Pancakes are gluten free, naturally sweetened with honey, and made with a wholesome blend of spelt and oat flour. These pancakes are fluffy, sweet, and perfect for weekends! They're topped with a delicious Coconut Whipped Cream and fresh berries!

Vegan Multigrain Pancakes with Fresh Berries step by step

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.

These homemade, simple, whole grain vegan pancakes are just what you and your family need. You will be the breakfast hero after all. These pancakes are wholesome thanks to a mix of rolled oats, whole wheat flour, and spelt flour! Mix together the flour, baking powder, sea salt and cinnamon in a bowl. While you wait, heat a pan over medium-high heat.

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