Stack of whole wheat pancakes with fruit and applesauce garnish

The Best of Morning Traditions

Pancakes, a favorite Sunday morning breakfast dish, have been around since ancient times. These buttermilk-like multigrain flapjacks make a fun and versatile breakfast; they can be dressed up or eaten plain. Spread them with nut butter and add a fruit sauce or some blueberries, sliced banana, and a drizzle of maple syrup. Your imagination is the limit! This batter has no added sweetener—you can make them sweet with the toppings you add.

Prep Instructions

  • Yield: 10-12 (5-inch) pancakes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Recipe Ingredients

  • 1 2/3 cups unsweetened almond or soy milk
  • 3 tablespoons applesauce
  • 2 teaspoons lemon juice
  • 2 teaspoons flax meal, preferably golden
  • 1 cup white whole wheat flour
  • 1/2 cup barley flour
  • 1/2 cup oat flour
  • 2 teaspoons non-aluminum baking powder
  • 1/2 + 1/8 teaspoons salt


  1. Combine all wet ingredients and set aside.
  2. Heat nonstick griddle or pan to medium or medium-low. Combine dry ingredients.
  3. Check griddle by sprinkling a few water droplets from your fingers. If they dance on the surface, it’s ready.
  4. Mix wet and dry ingredients together—do not overmix.
  5. Scoop batter in ⅓-cup amounts onto the griddle. Cook until edges begin to dry and bubbles form on top. Turn and cook the other side until bottom is brown and pancake is slightly firm to the touch. Total cook time per pancake is approximately 4 minutes.

NOTE: When cooking without eggs, you are relying on baking powder for all the rising, so make sure it is nice and fresh. It loses its power as it ages or sits uncovered around moisture.

Nutritional Data

Calories: 82.24
Fat: 0.91 g
Saturated Fat: 0.02 g
Cholesterol: 0 mg
Sodium: 99.93 mg
Carbohydrates: 16.13 g
Fiber: 1.65 g
Sugars: 0.73 g
Protein: 2.08 g
© AdventHealth