These whole wheat vegan pancakes are healthy and very easy to make. They are an excellent option for breakfast since they are packed with rich contents of proteins, antioxidants, and fiber, making them so satisfying and nutritious for starting the day.
These pancakes can keep you full for a long time; you may not need a midday snack when you have them for breakfast.
You can make large batches of these whole wheat pancakes during the weekend and freeze them for a quick healthy breakfast for the week. These pancakes are so delicious even very picky eaters will definitely enjoy them.
Top them with your favorite fruits topping/syrup, and enjoy your breakfast.
What ingredients do you need for these whole wheat vegan pancakes?
Whole wheat: This is great for people who can tolerate it since it still has the bran and the germ intact. These contain high amounts of dietary fiber antioxidants, vitamins, and proteins. Use unbleached whole wheat to rip these benefits.
Unsweetened almond milk: We like using homemade unsweetened almond milk, but you can use any other unsweetened brands or use any other non-dairy milk.
Maple syrup: This is the main sweetener in this recipe. It is a great alternative to refined sugar though it has a slightly higher glycemic index than ordinary sugar. You can swap maple syrup with any other preferred sweetener such as honey, yacon syrup, date syrup, or orange syrup.
Pure Grapeseed/avocado/olive oil spray: I use minimum oil to spray the pan to prevent the pancakes from sticking or burning.
Apple cider vinegar: This helps the milk to curdle and enhance the flavor of the pancakes. You can use vegan buttermilk as an alternative.
Fruit toppings: Any fruit topping is great, although we like them with fresh berries and honey.
Can you freeze these pancakes?
How to freeze
Yes, you can freeze these pancakes. Cool the pancakes and place them between baking sheets to prevent them from sticking to each other. Store your pancakes in a freezer bag or a freezer-friendly container and freeze.
How to thaw and serve these pancakes.
Pull out the amount you would like to serve from the freezer, allow to sit for a few minutes. Reheat for a few minutes and serve.
Can you make these pancakes gluten-free?
Yes, You can make these muffins gluten-free. Substitute whole wheat flour with any gluten-free flour such as buckwheat, oat, spelt, or almond flour.
How to make whole Wheat Vegan Pancakes from Scratch.
Mix the dry ingredients in a large bowl and set aside. In another bowl mix the wet ingredients and combine well.
Pour the wet ingredients into the dry ingredients and combine. Whisk well to achieve a nice battery spread. Please make sure to remove any lumps. Do not make the batter too thick or runny.Let the batter sit for 2-3 minutes to active the ingredients.
Scoop 1/4 or 1/2 cup of the batter into your pan and cook for 2-3 minutes or until the batter begins to bubble. Flip to the opposite side and press the middle of the pancake down to cook evenly.
Remove from heat when cooked and cook the rest of the pancakes until the batter is used up.
Serve with your favorite toppings.Print