Fluffy Whole Wheat Pancakes Recipe
Wake up and make the best, wholesome pancakes in 20 min!
4 Slices (or 2 people)
Rate This Recipe!
About This Recipe
By: Noriko Shindo
Want a quick, wholesome, but tasty breakfast to fuel your morning? Look no further than this recipe for some fluffy, whole-wheat pancakes for your morning! Adapted from Cookie and Kate (one of our favorite go-to-sites!), this quick fix will bring a smile to all your family (and no-one will realize it doesn’t contain eggs!) The whole-wheat flour will be a great source of dietary fiber and Vitamin B6 for you too.
- 120gwhole-wheat flour
- 1 tablespoonbaking powder
- ¼ teaspoon salt
- 240ml almond milk or soy milk
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract/essence
- Some vegan butter, coconut oil, or canola oil to grease the pan
- (Optional)1 banana to mash into the mix
For toppings, maple syrup, fruits, nuts, granola, powder sugar, desiccated coconut….the list goes on!
This recipe is a major source of calcium and protein for people on a plant-based diet, and has many health benefits due to its healthy and simple ingredients. It will help you with a protein-rich start to the day, with calcium for strong bones, heart, and muscles!
- Calcium (helps strengthen bones, heart, and muscles) 29% 29%
- Protein (essential for growth and repair of the body) 21% 21%
- Iron (Helps function of hemoglobin) 25% 25%
Step by Step Instructions
Mix the whole-wheat flour, baking powder, and salt in a large bowl.
(If you’re putting bananas in the mix): Peel the banana and place in the same large bowl. Crush with a fork and mix in well (as per picture).
Add the almond/soy milk, maple syrup, olive oil, and vanilla extract to the same bowl and mix. Leave to rest for 5 min.
Heat 2 large frying pans (26-28cm in diameter should be enough) on medium heat, and add your grease of choice (we use about ½ tablespoon of vegan butter). If you are using a liquid oil, you can use 1 tablespoon per pan. If you don’t have 2 pans, use 1 large pan to fry 2 at a time.
Scoop ¼ of the mix as 1 pancake. And put 2 scoops in each pan. Cook for 3 min, or until small bubbles form on the surface and the surface no longer looks wet. Flip when most of the surface is not wet and cook the other side until golden brown.
Put on a plate, add toppings of your choice, and enjoy! We love to put a huge dollop of maple syrup, but you’ll find it’s already got some sweetness (if you’re strange like Ofer and prefer less sweet foods….)