Vegan Whole Wheat Pancakes Recipes

VEGAN WHOLE WHEAT PANCAKES

Steps:

• Combine coconut milk, applesauce, and chia in mixing bowl.
• Combine flour, and baking powder.
• Mix in liquid ingredients.
• Stir in melted coconut oil.
• Pour dollops onto greased hot griddle.
• When pancakes have several bubbles form on surface, flip.
• Finish cooking then serve with fruit, syrups, nut butters, or other toppings.

WHOLE WHEAT FLUFFY VEGAN PANCAKES

Steps:

• Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
• Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. The batter will be thick and slightly lumpy.
• Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
• If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.
• Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.
• Repeat with the remaining batter then serve right away with your favourite pancake toppings like fresh fruit and maple syrup.

WHOLE WHEAT VEGAN PANCAKES

Steps:

• Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
• In a medium sized mixing bowl, combine all of the dry ingredients.
• Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
• Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
• After about 3 minutes, heat a non-stick pan on the stove over medium heat.
• Once the batter has rested, it should appear airy and fluffy when stirred.
• Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
• Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
• Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
• Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake.
• Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!

VEGAN WHOLE WHEAT PANCAKES

Steps:

• Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
• Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
• Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.

EASY VEGAN WHOLE GRAIN PANCAKES

Steps:

• In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
• Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.