These gorgeous pancakes are both delicious and nutritious. Perfect for a big family brunch, or a late night snack.


Cranberry Multigrain Hot Cakes

Light and fluffy multigrain hot cakes with cranberries and cinnamon.

Course Breakfast, Snack, Vegan Brunch
Cuisine Canadian
Keyword Best Vegan Pancakes, Plant based Pancakes, Wfpb no added oil pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 cups Multigrain flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 2 Flax Eggs 2 tbsp ground flax mixed with 6 tbsp warm water
  • 1 1/2 cups Nut Milk
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup Maple Syrup
  • 1/4 cup Apple Sauce
  • 2 cups Chopped Fresh or Frozen Cranberries
  • 1 Tbsp Ground Cinnamon


  1. Mix the ground flax and warm water and set aside to congeal.

    Mix the apple cider vinegar into the nut milk and set aside.

    Mix the dry ingredients together in a large bowl.

    Mix the wet ingredients together in a medium bowl.

    Mix the chopped cranberries into the dry ingredients.

    Add the wet ingredients to the dry ingredients and carefully mix to combine without over mixing.

    Feel free to add lemon zest and blueberries or substitute with your favourite fruit and spices.   

    Heat a cast iron pan or flat grill top to medium high and drop the hot cakes onto the hot surface using a 1/2 cup measuring cup.  

    I don't cook with oil, I make sure my cooking surface is hot and carefully watch the hot cakes to finish cooking before I flip them over.  

    Enjoy with fruit compote, apple sauce and maple syrup.   


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