This vegan whole wheat pancake recipe makes some of the fluffiest pancakes I’ve ever had, while still being healthy! We love breakfast-for-dinner in my house. It’s one of my go-to because it’s so quick and easy, and my kids LOVE it. (I think most kids do! There’s something about changing up the order of things that feels festive and fun). Sometimes our breakfast-for-dinner menu includes just eggs, fruit, and toast if I’m really in a hurry. But often, it includes pancakes. I have made so many different kinds of pancakes over the years! This whole wheat pancake recipe is a total favorite.
Can You Make Pancakes With No Eggs?
Many pancake recipes include eggs as a main component. Eggs can be a delicious and nutritious part of a healthy meal. But, sometimes you want to go egg-free. Whether you are looking for a meat-free meal, want to eat from pantry staples, or are feeding your vegan friends, having a go-to pancake recipe with no eggs is so nice. I promise that you won’t even notice that this recipe lacks eggs. It’s that good! The bones of this recipe came from tasty.co. This recipe is amazing! Of course, we changed it up to better suit the Mediterranean Diet by swapping in whole wheat flour and swapping out some of the sugar. We promise that you will love this recipe as much as we do.
This Whole Wheat Pancake Recipe
We wanted to make a few notes about these pancakes. First of all, the flour. We specifically call for whole wheat pastry flour. Although any whole wheat flour would technically work, pastry flour is much finer and so perfect for baking. It can be tricky to find. We buy it at Whole Foods or you can order it online. Second, it may seem strange to add vinegar to pancakes. Don’t skip this step! The apple cider vinegar mixes with the baking powder to make the batter froth and to add tons of bubbles right into it. Let the batter sit for 5 to 10 minutes to get frothy. This makes the pancakes are so amazingly fluffy! Third, why are we adding a sweetener into a healthy pancake recipe? We do make pancakes at our house with no sweetener at all. In this recipe, I recommend using a bit. This is for two reasons. First and most importantly, adding the vinegar to the batter does make it a bit sour. You really do need a touch of sweetener to balance out the flavor profile. A second reason is that whole wheat flour can be a bit more flavor-forward than traditional white flour pancakes. A bit of sweetener helps to mellow this a bit. The amount of sweetener in this pancake recipe is much less than many other breakfast options—and much less than you’d like if you bought store or restaurant pancakes. If you want to save yourself some grams of sugar, top your pancake stack with fresh berries and warm nut butter instead of syrup. Last, make sure to spray your pan with cooking spray before cooking up this pancake batter. There’s no oil in the batter so the pancakes will likely stick otherwise. We generally use coconut oil or avocado oil but you could use olive oil if you like a more savory flavor.
How To Make These Whole Wheat Pancakes
It couldn’t be easier! Simply mix together the dry ingredients in a big bowl. Next, mix together the wet ingredients in a separate bowl (it’s okay if the wet ingredients separate a bit in the bowl). Finally, mix wet into dry and stir to combine. Let it sit for 5 to 10 minutes and watch as all the little bubbles make your pancake mix super fluffy! Now you follow regular pancake directions. Heat a pan over medium heat. Scoop about 1/3 cup or ½ cup of the pancake mix onto the heated pan. Make sure to add some cooking spray to the pan (we use coconut oil or avocado oil)! These pancakes have no oil in the batter so they will likely stick without it. We like to start with just one pancake so that we can adjust the heat (if it’s cooking too quickly or too slowly) and we can adjust the consistency of the batter. If the mix looks a little thin, add an extra ¼ cup of flour. You will know it’s too thin if your first pancake is thinner than you would like. More flour equals thicker pancakes. Top with fresh fruit and warmed nut butter. Amazing!
This vegan whole wheat pancake recipe makes some of the fluffiest pancakes I’ve ever had, while still being healthy! We love breakfast-for-dinner in my house. It’s one of my go-to because it’s so quick and easy, and my kids LOVE it. (I think most kids do! There’s something about changing up the order of things that feels festive and fun). Sometimes our breakfast-for-dinner menu includes just eggs, fruit, and toast if I’m really in a hurry. But often, it includes pancakes. I have made so many different kinds of pancakes over the years! This whole wheat pancake recipe is a total favorite.
Author: Ashley Keating
Ingredients
I and 1/8 cup whole wheat pastry flour
2 TBS monk fruit sweetener or sugar
1 TBS baking powder
½ tsp salt
1 cup unsweetened almond milk
1 TBS apple cider vinegar
1 tsp vanilla
Directions
Mix together the dry ingredients in a big bowl.
Next, mix together the wet ingredients in a separate bowl (it’s okay if the wet ingredients separate a bit).
Then, mix wet into dry and stir to combine. Let the batter sit for 5 to 10 minutes to let the bubbles form and make your pancakes super fluffy!
Heat a pan over medium. Spray with avocado or coconut cooking oil. Scoop 1/3 cup to ½ cup of batter onto the pan. (If the mix looks a little thin, add an extra ¼ cup of flour.)
