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+ servings
Photo of a stack of whole wheat vegan pancakes with blueberries and slices of banana and maple syrup
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5 from 32 votes

Vegan Whole Wheat Pancakes

Fluffy, delicious, vegan pancakes that taste delicious and are actually good for you because they're made with whole wheat and flaxmeal. This is the breakfast you'll look forward to waking up to every weekend morning, and it takes under 30 minutes to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: nut-free, Soy-free, Vegan, Wholegrain
Diet: Vegan, Vegetarian
Keyword: Vegan Pancakes, Vegan Whole Wheat Pancakes
Servings: 10 pancakes
Calories: 88kcal

Ingredients

  • 1 ½ cups whole wheat pastry flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups almond milk (or another nondairy milk)
  • 2 tsp apple cider vinegar
  • 2 tbsp flaxmeal
  • 6 tbsp water
  • 2 tbsp maple syrup (optional)
  • 2 tsp pure vanilla extract

Instructions

  • In a bowl, whisk together the flour, baking powder, baking soda and salt.
  • In another bowl, add the nondairy milk and apple cider vinegar. Let it stand for a couple of minutes, then add the flaxmeal and water and whisk well. Add the maple syrup and vanilla extract and mix.
  • Add the wet ingredients to the dry and mix with a spatula or the whisk until everything just comes together. The batter should still be lumpy but you shouldn't have any obvious patches of dry flour.
  • Heat a nonstick or cast-iron griddle. Spray with cooking spray or coat lightly with oil. Using a ⅓rd cup measure, scoop up the batter and pour on the hot griddle. Cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over and cook the other side until it is lightly browned as well.
  • Serve hot with fruit and maple syrup.

Nutrition

Serving: 1pancake | Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Calcium: 85mg | Iron: 1mg