Fluffy Vegan Whole Wheat Pancakes

These simple vegan whole wheat pancakes are a great option for breakfast. Super easy to bring together and store well in the freezer for future use.

Fluffy Vegan Whole Wheat Pancakes

I love breakfast.

It is (on some days) my favorite meal of the day.

I guess this is probably because it can tend to be such a boring and rushed meal that when something special is made, like on the weekends, it seems so much more exciting. 

At this point in my life, it is also the only meal my toddler will reliably eat.

So that helps.

What Ingredients Are Needed For These Whole Wheat Pancakes?

We are going to keep it super simple.

No egg replacement powders or strange flours.

You will need:

• 1 tbsp ground flaxseed or chia seeds
• 1 cup whole wheat flour
• 1 tsp coconut sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 ¼ cup almond milk or milk of choice
• 1 tsp apple cider vinegar or lemon juice
• 1 tablespoon melted coconut oil

That's it.

How To Make A Flax or Chia Egg

To get this vegan whole wheat pancake batter to work we are going to have to switch out the traditionally used egg.

For this, we are going to make our own egg-substitute from either chia seeds or ground flax seeds.

I prefer to use chia seeds as it is something I always have on hand, however, if you want a super-smooth texture you can sub out the chia seeds with some ground flax seeds.

To make the chia or flax egg simply:

• Grind the flaxseeds in a blender until they resemble a fine flour. If you are using chia seeds there is no need for grinding.
• Mix the ground flaxseed or the chia seeds with 2 ½ tablespoon of water and set aside until thick and gelatinous. This should take about 5-10 minutes.

The 'egg' will appear thick and gelatinous, if it is too runny then you should add more seeds, mix, and allow to sit for another 5 minutes.

Can These Egg-Free Pancakes Be Doubled and/or Frozen

As these little egg-free pancakes are so popular in our house I always make a double batch.

We eat one batch and freeze the other half for an easy grab-n-go breakfast during the week.

To Freeze

To freeze simply lay the pancakes separately on a lined baking tray and pop into the freezer until frozen.

Once frozen you can transfer them to a freezer-friendly ziploc bag or container. This stops them from sticking together and makes it a lot easier if you just need to remove one or two.

To Thaw

To thaw you can either:

• Remove them from the freezer the night before and just let them thaw in the fridge overnight; or
• If you have a 'frozen' setting on your toaster you can just pull them out in the morning and toast them until ready.

Voila you have pancakes for breakfast with no effort involved.

Bonus!

How To Make Sure These Whole Wheat Pancakes Are Light And Fluffy?

DO NOT OVERMIX.

Seriously don't do it.

A quick mix will suffice.

Lumps are not your enemy!!

If you overmix these pancakes they will become gummy and chewy in a not nice way.

Also, make sure the pan is super hot before adding the batter or they won't reach their full yummy and fluffy potential.

Need More Breakfast Options?

Once you have gobbled up these whole wheat pancakes you should check these breakfast recipes out:

• Creamy Green Mango Avocado Smoothie
• Clear Out The Crisper Spinach and Feta Veggie Omelette
• Healthier Baked Banana Breakfast Doughnuts
• Date and Banana Oat Flour Waffles In The Blender
• or why not add these pancakes to a Breakfast Charcuterie Board like this one from Natural Deets.

Happy Eating

xx

Recipe

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.