Vegan Ancient Grain Pancakes

Our pancake mix itself is vegan, but our standard preparation calls for eggs, butter and yogurt. Here's how to do your pancakes or waffles up vegan-style.

Dry mix

Vegan wet mix

  • 3 eggs worth of egg replacer -- Pana Riso or other brand
  • 2½ cups soy, almond or rice milk
  • 2 tsp lemon juice or cider vinigar
  • ½ cup coconut oil
  • 1 tsp vanilla extract


  1. Preheat griddle or heavy frying pan to medium
  2. Wet mix: in a large mixing bowl, add all ingredients and whisk smooth
  3. Combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  4. To cook: ladle on to greased pan, spreading gently before pancake sets (use a circular motion). Flip when golden, remove when JUST firm. Do not overcook or pancakes will be tough.
  5. serve on warm plates
  6. freeze leftovers for quick and easy weekday breakfasts

Serves 6 to 8

Joy Jones

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