Multigrain Pancakes

Who knew you could make great tasting, light and fluffy pancakes without any oil or eggs? My kids love pancakes and I love that these multigrain pancakes are healthier than regular pancakes 🙂


  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup cornmeal
  • 1/4 cup rolled oats
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 3/4 cups unsweetened, unflavored plant milk
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons pure maple syrup, plus more for serving, if desired
  • 1 cup fresh blueberries and sliced strawberries, for serving


  1. In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon and nutmeg until well combined.
  2. Gently fold in the plant milk, applesauce and maple syrup with the dry ingredients until well incorporated.
  3. Heat a griddle over medium heat until a few droplets of water dropped in the pan sizzle.
  4. Spoon batter for each pancake onto the pan and cook 3-4 minutes. Flip pancakes and cook 2-3 more minutes.
  5. Serve pancakes topped with a little maple syrup and side of fresh fruit.


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