Multigrain Pancakes- The Simple Green


Enjoy these fluffy, light-as-cloud pancakes with the nutrition of spelt, oat and buckwheat flour. Sweetened with maple syrup right in the batter, these are sure to make for a nutritious and satisfying breakfast any day of the week. Eat them warm with a dollop of easy European style dairy-free butter!
Course Breakfast
Keyword pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 cup sprouted spelt flour
  • 1/2 cup oat flour*
  • 1/2 cup buckwheat flour*
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups unsweetened almond milk
  • 2 tablespoons olive oil + more for cooking
  • 1/4 cup agave syrup or pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract


  1. In a large bowl sift together the flours, baking powder and salt and make a well in the centre of the mixture. In a medium bowl combine the almond milk, olive oil, maple syrup, apple cider vinegar and vanilla extract and whisk until well incorporated. Add the wet ingredients to the flour mixture and stir just until combined. Let the batter sit for 10 minutes.
  2. Meanwhile, heat a large skillet over medium. Add 1 tbsp olive oil and heat for a few seconds, then drop 1/4 cup of the batter onto the hot skillet. The batter should sizzle when it hits the pan and spread quite evenly on it's own, however I usually help it along with a back of spoon so it forms a nice round. Cook for about 3 minutes or until the edges start to turn golden and several bubbles break on the surface. Flip and cook another minute or until golden. Serve right away with desired toppings. Try a dollop of easy European style dairy-free butter.

Recipe Notes

You can make your own buckwheat and oat flour; simply add whole buckwheat groats/rolled oats to a high speed blender and blend on high until you have a fine flour-like texture. Store in an airtight container in the pantry until ready to use.