Fluffy Four-Grain Pancakes

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1 cup - whole wheat flour
  • 3/4 cup - whole wheat pastry flour (can substitute with all-purpose)
  • 1/3 cup - stone-ground cornmeal
  • 1/4 cup - quick-cooking rolled oats
  • 2 tsp - baking powder
  • 3/4 tsp - baking soda
  • 1 tsp - salt
  • 2 tbsp - sugar
  • 1/2 tsp - cinnamon, ground
  • 1/4 tsp - nutmeg, ground
  • Whisk together all the dry ingredients in a big bowl. Set aside while you get the wet ingredients ready.
  • Wet ingredients:
  • 1.5 cups - soy milk (feel free to substitute with almond milk)
  • 1/2 tsp - vinegar
  • 4 tbsp - canola oil
  • 1/4 cup - maple syrup
  • 6 tbsp - flax powder whisked together with 6 tbsp water

How to Make Fluffy Four-Grain Pancakes

  • 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 1/3 cup of the batter into the centre 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 centre 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.
  • Recipe courtesy: Holy Cow Vegan