Vegan Whole Wheat Pancakes
These vegan whole wheat pancakes are everything you want for a wholesome breakfast or brunch! They're super fluffy and easy to make with basic ingredients.
Servings 5
Calories 236kcal
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups almond milk
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Cooking spray
- Fresh blueberries for serving
- Fresh strawberries for serving
- Maple syrup for serving
Instructions
- Whisk the whole wheat pastry flour, coconut sugar, baking powder, and salt together.
- Create a well in the dry ingredients and pour in the milk, oil, lemon juice, and vanilla extract.
- Begin mixing just the wet ingredients, then incorporate the dry ingredients. Whisk until combined.
- Lightly grease the pan and heat it to medium. Once hot, pour 1/4 cup of batter into the pan.
- Flip the pancake when large bubbles form and pop on the surface, and its edges look dry. Cook the other side for 1 to 2 minutes or until golden brown.
- Repeat with the remaining batter. Serve with fruits and maple syrup. Enjoy!
Notes
- For beautifully fluffy pancakes, stop whisking once everything is combined. It's okay if a few lumps remain. Overmixing the batter can lead to tough pancakes.
- Make sure your pan is hot enough, or the batter will just soak up the oil. The pan is ready if it sizzles when you flick water onto the surface.
- Flip once bubbles form and pop on the pancake surface, and its edges appear dry and defined. Cook the other side for another minute, or take a peek to see if it's already golden brown.
Nutrition
Serving: 0c | Calories: 236kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 616mg | Potassium: 135mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 2mg