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.
Ingredients
- 1 cup plus 2 tablespoons almond or soy milk
- 3 tablespoons apple cider vinegar
- ⅔ cup rolled oats
- ¼ cup plus 3 tablespoons warm water divided
- ¼ cup almond butter
- 2 ½ tablespoons maple syrup
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground flaxseeds
- 1 teaspoon vanilla extract
- 1 ½ cups fresh fruit
Instructions
- 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 ¼ 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 ½ 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.