Whole Wheat Pancakes

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Holy Cow!


  • Dry:
  • 1 1/2 cups whole wheat pastry flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Mix the dry ingredients well and set aside.
  • Wet:
  • 1 1/2 cups soy milk
  • 2 tbsp flaxseed meal mixed with 6 tbsp water
  • 3 tbsp canola oil
  • 1 tsp vanilla extract (optional)


  1. Mix together the wet ingredients and add to the dry. Mix gently until the dry ingredients are just moistened. There should be some lumps remaining in the batter.
  2. Heat a nonstick or cast-iron griddle. Smear lightly with a few drops of canola oil. Pour about 1/4 cup of the batter on the griddle and let it cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over with a spatula and cook the other side until it is lightly browned.
  3. Serve hot with a pat of vegan spread and maple syrup.