Vegan Multigrain Pancakes with Fresh Berries

I love cooking pancakes for my family on a Sunday morning. You might think it's difficult to get light fluffy pancakes that are actually "healthy" and easy to make but here's my ride or die recipe! (Makes about 12 pancakes)

Terri Lawrence @cook_5967818

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Ingredients

1.5 cupswhole wheat pastry flour
0.25 cupscornmoal
0.75 cupsrolled oats
1 tablespoonbaking powder
0.50 teaspoonsea salt
0.25 teaspoonground cinnamon
1/8 teaspoonnutmeg
1.75 cupsunsweetened almond milk
0.50 cupsunsweetened applesauce
2 tablespoonspure maple syrup (Plus more for serving)
1 cupfresh blueberries, raspberries, or sliced strawberries

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Steps

1

Preheat the over to 200°F
2

In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the almond milk, applesauce, and maple syrup. Gently fold the ingredients together just until incorporated. Do not overmix; the batter will be lumpy
3

Heat a large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle
4

Spoon 1/3 cups of batter for each pancake onto the pan until no more will fit. Cook 3 to 4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2 to 3 minutes more
5

Transfer the pancakes to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter
6

Serve the pancakes topped with fruit and a little maple syrup