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Vegan Multigrain Pancakes with Almond Butter Drizzle

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.

Course Breakfast
Cuisine American
Keyword multigrain pancakes, vegan multigrain pancakes, vegan pancakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yields 4 pancakes
Calories 348 kcal
Author Dianne


  • 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


  1. 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.
  2. 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.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.
  4. Mix together the remaining 3 tablespoons of warm water and the ground flaxseeds.
  5. Add the milk–oat mixture, the flax mixture, and the vanilla to the flour mixture, stirring until just combined.

  6. 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.

  7. Serve drizzled with the almond butter sauce and garnished with fresh fruit.