Vegan Whole Wheat Flour Pancakes Recipe

Three vegan whole wheat flour pancakes on a plate with fruit and syrup.

5 from 1 vote

Vegan Whole Wheat Flour Pancakes Recipe

These vegan whole wheat flour pancakes are fluffy, filling, and delicious. Serve them with fresh berries, a drizzle of maple syrup, or any other toppings you like.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 227.3kcal

Author: Jennifer Bell

Equipment

Nonstick frying pan

Ingredients

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

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 1 1/2 cups whole wheat flour, 3 teaspoons baking powder, and 1/4 teaspoon salt to a mixing bowl, then use a whisk to mix well.
Add 1 1/2 cups unsweetened plant-based milk, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract, 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 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 three months.

Nutrition