Start your day with a stack of vegan Multigrain Pancakes! Serve them with fresh fruit and Almond Butter Drizzle.
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.