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5 from 2 votes

Fluffy Whole Wheat Vegan Pancakes

These simple whole wheat vegan pancakes are great for breakfast. Make sure you don't overmix (lumps are not your enemy).
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Breakfast
Servings: 10 pancakes
Calories: 40kcal
Author: Whole Food Bellies

Ingredients

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

Instructions

  • Make your flax egg. Mix the ground flax seed with 2 ½ tablespoon of water and set side until thick and gelatinous. I have made these with 'chia eggs' and they worked just as well.
  • In a medium sized bowl mix together all the dry ingredients.
  • In a separate bowl mix together all the wet ingredients including the thickened flax egg.
  • Make a small well in the centre of the dry ingredients and pour in the wet mixture. Mix carefully until the ingredients are just incorporated - don't worry if there are a couple of lumps, this is fine.
  • Heat the pan over medium-high heat and add some coconut oil (or cooking oil of choice). Drop a little bit of batter into the pan and make sure it fizzles before adding enough batter for a whole pancake.
  • Pour ¼ cup of batter into the pan and cook for 1-2 minutes until bubbles form on the top. Flip and repeat. Depending on the size of the pan you should be able to do a few at a time.
  • Serve with whatever takes your fancy. We love fresh berries and maple syrup.

Nutrition

Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 98mg | Fiber: 1g | Calcium: 71mg | Iron: 0.6mg