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
Ingredients
- 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
Instructions
- 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.
click here to see some of my favorite breakfasts
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
These pancakes are definitely something that I will have to try! I do have a question, however– Are there any recommendations on substitutes for soy milk and maple syrup? I typically use almond and/or coconut milk for things and was wondering if these would be okay substitutes? Also, I’ve been trying to cut down on sugar intake and was wondering if there was a healthier substitute for the maple syrup or if it could simply be let out.
Thanks so much :)
You can certainly use almond or coconut milk in this recipe, Krista. I totally understand trying to find a low-sugar replacement for maple syrup, but I really don’t have any suggestions. There are, of course, syrups made with sugar alternatives, but personally, I don’t use them. I try to use a very minimal amount of maple or you can omit the syrup and serve with some fresh fruit. Hope you love these!
I love these simple alternatives to impress guests who suffer from celiac disease or other allergies. It’s a breakfast everyone can enjoy and no one feels singled out by.
I love how you have healthified this recipe up. Coconut oil in pancakes is one of my favorites and my kids even like the flavor. Huge win! This is looking like a healthy pancake weekend!