Is there anything better than waking up to the smell of freshly made pancakes? This recipe for Whole-Wheat Pancakes is my go-to for a breakfast that feels both indulgent and wholesome. They’re wonderfully light and fluffy, completely free of eggs and dairy, and packed with the nutty goodness of whole-wheat flour. Whether you’re serving a vegan brunch or just looking for a healthier start to your day, this simple recipe is a guaranteed winner. Drizzle with maple syrup, top with a mountain of fresh berries, or try our Apple Cinnamon Topping for the ultimate breakfast treat!
Ingredients
• 1 cup / 250 mL whole-wheat pastry flour
• 2 tablespoons / 30 mL baking powder
• 1/2 teaspoon / 2 mL cinnamon
• 1 pinch of salt
• 1 cup / 250 mL non-dairy milk
• 2 1/2 tablespoons / 37 mL coconut or olive oil, melted
• 1 tablespoon / 15 mL sweetener, optional
• Additional oil for frying
Instructions
1. In a medium bowl, whisk together the whole-wheat pastry flour, baking powder, cinnamon, and salt.
2. In a separate small bowl, combine the non-dairy milk, melted oil, and optional sweetener.
3. Pour the wet into the dry and whisk gently until just combined. A few lumps are perfectly fine—do not overmix!
4. Heat a lightly oiled skillet or griddle over medium-high heat.
5. For each pancake, pour about 3 tablespoons / 45 mL of batter onto the hot surface. Cook for about 3 minutes, until bubbles form on top and the bottom is golden brown.
6. Flip and cook for another 2 minutes until the other side is browned. Serve hot with your favorite toppings.
Nutritional Information
• Yields: 8-9 four-inch pancakes
• Serving Size: 1 pancake
• Calories: 98
• Protein: 3 g
• Fat: 5 g
• Carbohydrate: 11 g
• Dietary Fibre: 1 g
• Sodium: 244 mg
• Calcium: 137 mg
• Percentage of calories from: Protein 10%, Fat 45%, Carbohydrate 45%
Pro Tips
• for Perfect Pancakes
• Lumpy batter is your friend! Overmixing develops the gluten in the flour, resulting in tough, flat pancakes. Mix just until the are combined.
• For an even fluffier texture, let the batter rest for 5-10 minutes after mixing. This allows the baking powder to fully activate and the flour to hydrate.
• Ensure your skillet is properly preheated before adding batter. A drop of water should sizzle and evaporate quickly. This ensures a golden-brown crust and a cooked-through center.
• Gently fold in your favorite additions like blueberries, vegan chocolate chips, or chopped nuts after the batter is mixed for a delicious variation.
FAQ
Q: How can I add more protein to these vegan pancakes
A: To boost the protein, you can use a high-protein non-dairy milk like soy milk. You could also add a scoop of your favorite vegan protein powder to the dry ingredients or top the finished pancakes with nuts, seeds, or a dollop of nut butter.
Q: Can I use regular whole-wheat flour instead of pastry flour
A: Yes, you can use regular whole-wheat flour, but the pancakes may be a bit denser. Whole-wheat pastry flour has a lower protein content, which results in a lighter, fluffier texture. For best results, stick with pastry flour if possible.
Q: How do I store and reheat leftover whole wheat pancakes
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. Reheat in a toaster, microwave, or on a skillet until warm.
Q: Is there an oil-free option for this pancake recipe
A: For an oil-free version, you can replace the melted oil in the batter with an equal amount of unsweetened applesauce or mashed banana. You will also need to use a high-quality non-stick skillet for cooking to prevent the pancakes from sticking.
