Updated December 29, 2019
Pancakes are an essential part of a big Sunday breakfast. Today, I’m going to show you how to make Vegan Fluffy Whole Wheat Pancakes-Without Banana!
These pancakes come together in about 5 minutes, and you should have the whole batch cooked and ready to devour in around 15 minutes total time!
Why These Fluffy Whole Wheat Vegan Pancakes are Awesome
These vegan pancakes are great because they are:
- Easy to make any day of the week
- Fluffy, soft and have a light texture
- Banana free
- Egg free
- Dairy free
- Allergy friendly
Honestly guys, sometimes I get sick of bananas! And have you noticed that almost every vegan pancake recipe has bananas? I get that it helps add moisture and is an excellent replacement for added fat and eggs, but you really don’t need them here.
How to replace eggs in vegan pancakes
Even if you aren’t vegan and you enjoy using eggs on a regular basis-why waste them?! You DO NOT need EGGS to make pancakes! These pancakes fluff up really easy all on their own with the baking soda and baking powder. There is plenty of moisture for a soft crumb from the added fat in the plant milk.
What is the Best Flour to use for Vegan Pancakes?
For this vegan pancake recipe, use a 1:1 ratio of whole wheat flour to all purpose flour. Using 1/2 whole wheat flour makes a big difference for the over-all nutrient content of the pancakes. I just like the flavour it adds. I tried this recipe with only the white flour, and really, there was something to be desired.
Don’t worry, the fluff is not impacted by the use of the heavier whole wheat! A word about flour though…
Flour can be tricky-especially when you are dealing with different climates (humidity levels) and altitudes. I am all the way over in Alberta, Canada. Even I notice a difference in how much flour to liquid ratio I need based on whether it’s summer or a very, very (seriously, SO DRY) winter.
How Thick Should Pancake Batter Be?
With that being said, use your best judgement. You want a batter that isn’t going to spread all over the pan too quickly. This will leave your pancake very flat. At the same time, you don’t want a batter that is so thick it takes a long time to cook though, leaving you a burnt bottom.
The IDEAL batter consistency for this recipe will be pour-able, yet still keep its shape in the pan.
Start with the measurements I give you, then tweek it from there
Keep in mind, it is infinity easier to thicken up a batter with adding a bit more flour than it is to thin it with added liquid.
More Vegan Breakfast Ideas to Try
- Vegan Eggs Benedict: A Hollandaise Sauce to Blow Your Mind
- Easy Vegan Breakfast Ideas
- Basic Vegan Tofu Scramble
Ingredients for Fluffy vegan Pancakes
For this vegan breakfast you will need:
- All purpose flour
- Whole wheat flour
- Baking soda
- Baking powder
- Plant milk. I love Silk Soy Milk. It’s really creamy and creates a gorgeous texture for these pancakes.
- Canola oil or any neutral tasting oil for the pan
- Vegan butter to top the pancakes
- Maple Syrup to serve
How to Make Vegan Whole Wheat Pancakes
Fluffy Vegan Pancakes
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp. baking soda
- 1 tbsp. baking powder
- 2 cups water
- 1/2 c silk soy original if you use a different plant based milk, you may need to decrease the water content or increase the flour to get the correct consistency. Silk original is pretty creamy-which is why I love it!
- 1 tsp. vanilla extract
- canola oil for the pan
- Pure Maple Syrup
- Vegan Becel
Heat your pan over medium heat for around 5 minutes
Bring together your dry ingredients in a bowl-use one with a pour-able spout to make life easy!
Whisk the dry ingredients together until all is incorporated
Add in the 2 cups of water, 1/2 cup of soy milk, and vanilla
Whisk the batter until everything is combined-careful now! Don’t over mix-your batter will give you a stretchy, thick pancake instead of a light and airy one due to the gluten development. Its okay to still have a few lumps left:)
pour about 1 tbsp. of oil into your pan and swirl to cover the bottom.
Now add in your batter. Sometimes I will make dollar sized pancakes, fitting around 5-6 in the pan, and other times I’ll just make the big guys! For a large, classic pancake you will be adding about 1/3 cup of batter in the centre of the pan.
Wait for your pancakes to begin to bubble in the centre, then go ahead and flip!
The total cooking time for one batch is around 1-2 minutes a side, depending on the heat of your pan.
keep your finished pancakes in the oven on the “keep warm” setting, or the lowest setting the oven has.
once they are all made (if you can wait that long!!!) plate up your pancakes and top with vegan butter and maple syrup!
How to Store Vegan Pancakes
If you have extra batter, use it all by cooking extra pancakes! These freeze great and make for an even FASTER mid-week breakfast.
Just be sure to freeze them individually for around 20 minutes before piling them all into a ziploc together. This way you don’t need to defrost the whole batch when you just want one!
Use the Toaster to Re-Heat Frozen Pancakes
Just pop them in the toaster or the microwave for 30 seconds and away you go!
I really hope you guys enjoy this recipe! Let me know in the comments down below what you topped yours with!
READ THIS NEXT: Vegan Eggs Benedict: A Hollandaise Sauce to Blow Your Mind
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Until Next time,