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Vegan Pancakes are way easier than you may think and a total staple in your plant-based diet.

One-Bowl Whole Wheat Vegan Pancakes

Having a Vegan Pancakes recipe as easy (and healthy) as this one in your arsenal is going to make you a badass brunching hero every weekend.
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Calories 1kcal
Author Holly


  • 1 ½ cups whole wheat pastry flour
  • 3 tablespoon coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups non-dairy milk
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract


  • In a large bowl, whisk together the whole wheat pastry flour, coconut sugar, baking powder, and salt.
  • Create a well in the dry ingredients and add in the non-dairy milk, oil, lemon juice, and vanilla extract. Carefully begin whisking just the wet ingredients, bringing them together before you start incorporating the dry ingredients. Mix all ingredients until just combined. Overmixing would kill the fluffiness, and a few lumps are ok.
  • Lightly oil a non-stick frying pan or griddle and heat to medium heat. When the pan is hot, use a ¼-cup measure to scoop the batter onto the pan. Let cook for a couple of minutes until large bubbles start forming on the surface of the pancakes and the edges appear dry. They should be golden brown on the bottom. Flip and cook for an additional couple of minutes on the other side until golden brown and cooked all the way through.
  • Serve with your toppings of choice.


Serving: 0c | Calories: 1kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg