Vegan Whole Wheat Pancakes
This Vegan Whole Wheat Pancakes recipe is my family's favorite Saturday morning breakfast. This vegan pancake recipe is full of plant-based, healthy ingredients, and makes the most delicious pancakes.
Servings: 6 people
Calories: 175kcal
Equipment
- Mixing Bowls
- Measuring Cups
- Enameled Cast Iron Pan
Ingredients
- ⅓ cup chia seeds
- 1 cup water
- 1 cup plant based milk (I use unsweetened almond milk)
- 1 tbsp apple cider vinegar
- 1 cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 2 tbsp butter melted (I prefer unsalted)
- 2 tbsp maple syrup
- 1 tsp vanilla
Instructions
- Add chia seeds to water and set aside to form a gel. 1/3 cup chia seeds 1 cup water
- Add vinegar to milk and set aside to allow it to curdle, will form a substitute for buttermilk. 1 cup plant based milk 1 tbsp apple cider vinegar
- To a bowl, add flour, baking powder, baking soda, salt, and cinnamon. 1 cup whole wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon
- Stir chia seeds. This gives them a more uniform consistency and allows them to soften.
- To a small bowl add melted butter, maple syrup, and vanilla. 2 tbsp butter 2 tbsp maple syrup 1 tsp vanilla
- Add almond milk/vinegar mixture as well as chia seeds. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
- Mix wet and dry ingredients just until mixed, set aside.
- Turn the griddle onto medium-high heat (just to the high side of medium) and spray with an olive oil cooking spray. Allow the griddle to completely heat before adding pancake batter.
- Add 3-4 pancakes to the griddle - about half the amount of pancakes you'd add for a traditional recipe. Because of the absence of eggs, this batter spreads a bit wider and takes longer to firm up than typical batters, so you'll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won't heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
- Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. You'll want the outsides of them to begin to brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it's solid underneath.
- Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
- Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take a bit longer than traditional pancakes.
- I'll be the first to admit that cooking pancakes without eggs isn't the easiest thing to do at first, but you'll find yourself coming back to this egg-free recipe every weekend like we do because it's delicious and after they're cooked, has the consistency of traditional whole wheat pancakes.
Notes
Recipe Tips
- I'll be the first to admit that cooking vegan pancakes without eggs isn't the easiest thing to do at first, but you'll find yourself coming back to this egg-free recipe every weekend like we do because it's delicious and after they're cooked, has the consistency of traditional whole wheat pancakes.
- I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 231mg | Fiber: 6g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 2mg