This simple Whole Wheat Vegan Pancake recipe may replace any other pancake recipe you use! They are super fluffy, light and delicious!
There are times, as I’m developing recipes, when I fully expect a flop. This was one of those times. I wanted to create a vegan pancake that incorporated wholesome ingredients, but still tastes like my own original recipe. So, with my old, tattered recipe in hand, I adapted a few key ingredients to create this healthier version. As soon as I flipped that first pancake and saw its golden top, I figured I was on the right track. But, once I took a bite…with some warm maple syrup…my eyes closed and I may have swooned a bit.
In my home, weekends are all about pancakes. As much as I love, love, love my own recipe that I’ve used for years, I knew there was nothing really “nourishing” about it. So, I made some changes. Adding whole wheat flour to replace all-purpose flour adds more than four times the amount of fiber and also adds more protein. To add even more plant protein, I’ve found that Silk Unsweetened Organic Soymilk works really well in this recipe. One cup has seven grams of protein and is a great source of B vitamins.
You’ll love this basic recipe just as it is, but it would be wonderful with fresh seasonal fruit, chocolate chips or any of your favorite traditional pancake additions. Happy weekend, friends!
Whole Wheat Vegan Pancakes
- 2 cups whole wheat flour
- 2 tablespoons baking powder look for aluminum-free
- 1 teaspoon kosher salt
- 2 tablespoons coconut oil
- 2 1/2 cups unsweetened soy milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- In a medium bowl or batter bowl, whisk together the flour, baking powder and salt. Set aside.
- In a small bowl, melt the coconut oil in the microwave for about 30 seconds. Pour the soy milk into the coconut oil while continuously whisking. Add the maple and the vanilla and whisk to combine.
- Pour the milk mixture into the flour mixture and mix until smooth.
- Heat a skillet over medium heat or heat a nonstick pancake griddle. Coat the skillet or griddle with coconut oil and pour 1/4 cup of batter onto the pan. Cook until the tops begin to bubble and the sides just begin to set, then flip and cook the other side just until golden.
- Serve with additional pure maple syrup or jam and some fresh fruit.
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.