Breakfast on Sundays is usually just a little more special at our house. Desi and I are big believers in eating that first meal of the day, and on hurried weekdays it is a quick albeit elaborate concoction of cereal, fruits and nuts that Desi himself puts together.
Sundays, however, offer up more time and therefore the occasion for some indulgence. I have loved and made pancakes for almost as long as I've lived here, in the United States. Starting with the chalky boxed varieties, I soon graduated to making them from scratch once I realized it really wasn't that much more work.
I then moved on to healthier versions by substituting whole-grain flours for the all-purpose flour that most recipes call for.
And finally, as a vegan, came another challenge: finding substitutes for all those animal products like milk, butter and eggs that are common ingredients in most pancake recipes. But as you'll see in the recipe below, it really wasn't a huge challenge after all.
If you try these vegan four-grain flapjacks, I bet you will never want to go back to their lacto-ovo counterparts. They are far more nutritious and I swear they taste much better. And who can fault a pancake that's as good for the Earth and your fellow critters as it's good for you?
Looking for more vegan breakfast recipes?
- The Best Vegan Pancakes (whole wheat)
- Vegan Breakfast Shepherd's Pie
- Vegan Sausage, Spinach and Cheese Casserole
- Vegan French Toast Casserole
- Vegan Zucchini Bread
Vegan Fluffy Four-Grain Pancakes
Ingredients
Dry ingredients
- 1 cup whole wheat flour
- ¾ cup whole wheat pastry flour (can substitute with all-purpose)
- ⅓ cup cornmeal (preferably stone ground)
- ¼ cup rolled oats (quick cooking)
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon sugar
- ½ teaspoon cinnamon , ground
- ¼ teaspoon nutmeg , ground
Wet ingredients
- 1 ½ cups soy milk (feel free to substitute with almond milk)
- ½ teaspoon vinegar
- 4 tablespoon vegetable oil
- ¼ cup maple syrup
- 2 tablespoon flaxmeal (whisked with 6 tablespoon water)
Instructions
- Mix together all the wet ingredients, then add all at once to the dry ingredients.
- Mix quickly and in as few strokes as possible, until the dry ingredients are just moistened. The batter should be lumpy and not smooth. Overmixing the batter promotes the formation of gluten which would make the pancakes heavy and chewy as opposed to light and fluffy. The batter will be rather thick but spreadable.
- On a hot griddle over medium heat, spread a thin film of canola or other vegetable oil.
- Pour about ⅓ cup of the batter into the center of the griddle. Give the batter a bit of a nudge with the cup, if needed, to spread it into an approximately four-inch round.
- Wait until the sides start looking a little dry and bubbles appear in the center of the pancake.
- Lift the edge carefully and if the underside is golden-brown, flip the pancake.
- Cook for about a minute more on this side.
- Serve hot with maple syrup or any other topping you love.
Nutrition
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Anita
I checked the recipe a few times, I thought it must be wrong regarding the amount of flax and water, everytime I've used it, it was 1T flax to 2-3T water. It was too thick to whisk, had to mix with spoon, I did add more water. The taste was good, I will use less flax next time. Has anyone else mentioned the amount of flax? No biggie.
Vaishali
Hi, my mistake--it should be 2 tbsp flaxmeal and 6 tbsp water, which would make two flax eggs. Some of the numbers got switched around on old recipes after I moved to a new recipe plugin a few years back --thanks for pointing out.
Anonymous
Hi Vaishali
I love your blog.I have a question-do we mix the maple syrup listed in ingredients in the mixture or it is just for the topping?Sorry if it sounds silly.
Thanks!!
Vaishali Honawar
Not silly at all! Yes, you mix the maple syrup with the other wet ingredients. The pancakes are quite sweet, but of course you can always pour on more maple syrup while eating them, if you wish. 🙂
Ratna
Hi there Vishali,
I made this today morning for breakfast and it was awesome! It was soft and fluffy (much to my delight) and also very very filling. I just reduced the sugar to just a teaspoon, and ate it dipped with onion kolambu. Wonderful!!!!:)
Katy
You are the pancake Queen! These are amazing, so fluffy and textured. I only used 1 T of flaxmeal (instead of 6 in the recipe) and used coconut oil instead of vegetable oil which gave it a lovely coconut undertone. Love your blog!!
Vaishali
Zlamushka, thanks! that recipe sounds really simple and i love dishes that need just a handful of ingredients. I'll give it a try. And yeah, the cornmeal gives the pancakes a tenderly crispy exterior which is amazing.
Arundati, Thanks for thinking of me. I am deeply honored. I will also take up the meme challenge- sounds like a lot of fun!
Uma- Thanks very much!
Uma
wow, yummy pancakes. Congrats on the award. Time for celebration!
arundati
hi vaishali....looks damn good...i love pancakes....hot off the griddle with honey....
i have a lil something for you on my blog....pls come pick it up...i know you've already got one...but i had to give it to you again....
zlamushka
amazing pancakes. I make very simple ones. Soy milk to spelt flour (2:1 ratio), a pinch of salt and a tbsp of soy yoghurt. I never made any with cornmeal. Interesting variety, I bet they taste just amazing.
Vaishali
Lavanya, you are very sweet. Thanks!
Dhivya, Anke, Siri, Happy Cook, thanks!
TBC- you're welcome!
Susan, I have already sent my Golden Delicious Adai recipe to Suganya's healthy breakfast event, but thanks very much for the tip!
Susan
My husband makes similarly grain-rich pancakes which I adore. These look excellent, Vaishali. If you were interested, Suganya of Tasty Palettes is running a Healthy Breakfast (veg/vegan) event ending soon. This great recipe would certainly qualify.
Thank you for passing on the Nice Award to me; it means a great deal. This is the second one I have received and just as cherished. Alas, you have beat me to the finish, for I was thinking of you when I received the first one. : }
Happy cook
Yummy that indeed looks fluffy.
Congrats with the award
TBC
Vaishali, thank you so much for thinking of me. That is very nice of you.:-)
Siri
The Pancakes (*dosas*) look lovely Vaishali and they sound so healthy too!. Congratulations for ur award!
Siri
Anke
congrats on your award, vaishali. you have a wonderful blog, indeed. vegan, yes, but with such an exotic wonderful Indian twist. and thank you so much for considering me to pass it on to, I'm really touched.
Dhivya
Congrats on ur award..pancake looks yummy and delicious...
Lavanya Raj
Vaishali..I passed the award to you for exactly what the award meant..Congrads!!!
Lavanya Raj
vaishali..as you said this blogging is really a gift to share other blogger's kitchen recipe's.
U conveyed it exactly what i thought.
By the way, pancakes seams to be healthy with corn and oats.
Vaishali
Good question, Cherie- I count the two different kinds of wheat as different grains, although strictly speaking they are both wheat 🙂
Priya, Thanks for your kind words. And I agree- go vegan!
Priya
Congrats on your award and thanks a million for recommending my blogs as one of your favorites. It's such an honor. I am also very impressed about your vegan-ism and have tremendous respect for people like you. Go Vegan!
--Priya
Cherie
Oh, those look awesome! When I have cooked food again, it might just be pancakes!
What's the fourth grain, though? I see wheat, corn, and oats....are you counting flax?