It may sound shocking, but I’m not that into pancakes. They get soggy too quickly, and I feel like I’m left with a plate of paste. I often find that I’m super hungry an hour or two later when I have them for breakfast I can handle them in small doses along with something savory, like a little bit of tofu scramble and some hash browns, but I don’t really like to have them as my breakfast main dish.
Dennis’s birthday is Christmas Eve, which is kind of a bad day for birthdays. I always get up early and make him a big breakfast, to give the day a yummy start. In the past, I’ve made Biscuits and Gravy Breakfast Sandwiches and Breakfast Pizza.
This year, because he loves them so much, I made pancakes. Not just any pancakes – vegan Multigrain Pancakes with Almond Butter Drizzle. I served them with fresh fruit, veggie sausages, and slices of cheesy tofu.
This recipe is a vegan adaptation of an omnivore dish I came across in Cooking Light magazine a few years ago. I first shared it in my What’s for Breakfast e-book, because I couldn’t put out a book about breakfast without pancake recipe. I like them, and Dennis is happy that I’m making pancakes, so it’s a win-win.
To make this recipe, you mix non-dairy milk with apple cider vinegar to clabber – it will curdle and sour, giving it the appearance of buttermilk. (This really only works with almond or soy milk.) You then add rolled oats are then add to the milk to mixture to soften them.
Then, mix Whole wheat flour with baking powder, baking soda, salt, water and ground flaxseeds. You then mix in the oat-milk mixture. Then cook the batter in a hot pan or griddle, until it cooks up to fluffy pancakes
These multigrain pancakes are then topped with fresh fruit and a drizzle that’s made with almond butter, maple syrup, and water. The drizzle is really the star of the recipe!
If you follow a gluten-free diet, you can use substitute Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you follow a nut-free diet, you can use soy milk and sunbutter.
Multigrain Pancakes with Almond Butter Drizzle are a great dish with which to start your day. They’re perfect for breakfast, brunch, or brinner!
Multigrain Pancakes with Almond Butter Drizzle
Start your day with a stack of vegan Multigrain Pancakes! Serve them with fresh fruit and Almond Butter Drizzle.
- 1 cup plus 2 tablespoons almond or soy milk
- 3 tablespoons apple cider vinegar
- 2/3 cup rolled oats
- 1/4 cup plus 3 tablespoons warm water, divided
- 1/4 cup almond butter
- 2 1/2 tablespoons maple syrup
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon ground flaxseeds
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh fruit
Whisk the almond or soy milk together with the apple cider vinegar. Let sit for 5 to 10 minutes, and then combine the clabbered milk with the oats in a medium bowl. Let sit for 10 minutes.
In a small bowl, whisk together 1/4 cup warm water, almond butter, and maple syrup to make the almond butter drizzle. Whisk until smooth. Set aside until the pancakes are ready.
In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.
Mix together the remaining 3 tablespoons of warm water and the ground flaxseeds.
Add the milk–oat mixture, the flax mixture, and the vanilla to the flour mixture, stirring until just combined.
Heat a large griddle over medium-high heat. Spoon 1/2 cup of the batter onto the griddle and cook until the edges look dry, about 2 or 3 minutes. Flip and cook for 1 to 2 minutes on the other side. Repeat with the remaining batter. Cover the pancakes so they stay hot while the rest are cooking.
Serve drizzled with the almond butter sauce and garnished with fresh fruit.