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Three vegan whole wheat pancakes on a plate with fruit and syrup.
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5 from 1 vote

Vegan Whole Wheat Pancakes

These vegan whole wheat pancakes are fluffy, filling, and delicious. Serve them with fresh berries, a drizzle of maple syrup, or any other toppings you like.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 227.3kcal

Equipment

  • Nonstick frying pan

Ingredients

  • 1 1/2 cups whole wheat flour (or substitute all purpose flour)
  • 1 1/2 cups unsweetened plant-based milk
  • 1 1/2 tablespoons coconut oil (or substitute vegan butter)
  • 1 tablespoon maple syrup
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Add 1/2 tablespoon of coconut oil to a large, nonstick pan and place it on the stove set to low-medium heat. Let the pan preheat while you prepare the batter.
  • Add the whole wheat flour, baking powder, and salt to a mixing bowl, then use a whisk to mix well.
  • Add the plant-based milk, maple syrup, vanilla extract, and salt, then whisk to combine.
  • Cook the pancakes, four at a time, using approximately 1/4 cup of batter per pancake, for 3-4 minutes or until bubbles start to form and the edges look solid.
  • Flip the pancakes, then continue to cook for an additional 3 minutes or until they’re cooked through.
  • Remove the pancakes from the pan, then add 1/2 tablespoon of coconut oil to the pan.
  • Repeat steps 4 and 5.
  • Remove the pancakes from the pan, then add the last 1/2 tablespoon of coconut oil to the pan before repeating steps 4 and 5 one last time (alternatively you can use multiple frying pans at the same time to speed up the process).
  • Serve the pancakes with fresh berries and a drizzle of maple syrup, if desired.

Notes

  • You can keep the first round of pancakes warm in an oven preheated to 250 degrees Fahrenheit while you cook the subsequent rounds, if desired.
  • Enjoy these vegan whole wheat pancakes while they’re hot or store them in an airtight container in the fridge for up to three days or freeze them for up to six months.
     

Nutrition

Serving: 3Pancakes | Calories: 227.3kcal | Carbohydrates: 36.9g | Protein: 6.4g | Fat: 7.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1g | Sodium: 480.7mg | Potassium: 176.5mg | Fiber: 5.1g | Sugar: 3.4g | Vitamin A: 4IU | Calcium: 251mg | Iron: 1.8mg