• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
This simple Whole Wheat Vegan Pancake recipe is my family's new go-to! No one will ever guess they are vegan or made with whole wheat! Fluffy, light and delicious! @tasteLUVnourish

Whole Wheat Vegan Pancakes

October 6, 2016 By Caroline 6 Comments

Share on TwitterShare on FacebookShare on Pinterest

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.

This simple Whole Wheat Vegan Pancake recipe is my family's new go-to! No one will ever guess they are vegan or made with whole wheat! Fluffy, light and delicious! @tasteLUVnourish

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.

This simple Whole Wheat Vegan Pancake recipe is my family's new go-to! No one will ever guess they are vegan or made with whole wheat! Fluffy, light and delicious! @tasteLUVnourish

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!

This simple Whole Wheat Vegan Pancake recipe is my family's new go-to! No one will ever guess they are vegan or made with whole wheat! Fluffy, light and delicious! @tasteLUVnourish

Whole Wheat Vegan Pancakes

This simple Whole Wheat Vegan Pancake recipe is my family's new go-to! No one will ever guess they are vegan or made with whole wheat! Fluffy, light and delicious!
Serves: 15 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.
Print Recipe Pin Recipe

 

click here to see some of my favorite breakfasts

 

 

Thank you for supporting brands that I trust and use myself, like Silk.  For more information, coupons and recipes, sign up for Silk’s newsletter and find a store near you here!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Filed Under: Breads and Muffins, Breakfast Tagged With: #doplants, baking powder, best ever vegan pancakes, best vegan protein pancakes, breakfast, coconut oil, easy, easy pancakes, fluffy, healthy, healthy pancakes, light, maple, no eggs, organic, pancakes, pancakes without eggs, plant power, plant protein, protein pancakes, pure maple syrup, pure vanilla extract, recipe, refined sugar-free, salt, Silk, Silk Organic Soy Milk, soy milk, sponsored post, unsweetened, vegan, vegan breakfast, vegan pancakes, vegan protein pancakes, weekends, whole grain pancakes, whole wheat protein pancakes, whole wheat vegan pancakes

Previous Post: « Empty Bowl Lentil Soup
Next Post: Pumpkin Bread Pudding »

Reader Interactions

Comments

  1. Lusaper

    March 6, 2020 at 6:01 am

    Thank you for Choreg !
    Amazing !

    Reply
    • Caroline

      March 10, 2020 at 11:11 am

      This makes me SO happy, Lusaper! Glad you enjoyed it! xo

      Reply
  2. Krista

    November 17, 2016 at 4:29 pm

    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 :)

    Reply
    • Caroline

      November 23, 2016 at 4:44 pm

      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!

      Reply
  3. Mary Pisarkiewicz

    October 17, 2016 at 2:11 pm

    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.

    Reply
  4. Karen @ Seasonal Cravings

    October 7, 2016 at 12:10 pm

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Comforting Soups

Tortilla Soup - You will love this spicy, smokey, flavorful soup topped with buttery avocado, crisp tortilla strips, fresh cilantro and citrusy lime. This easy soup makes a quick and delicious dinner. #tortilla #soup #vegan #vegetarian #glutenfree #easy #healthy #onepot #dinner #recipe #tasteloveandnourish
This Vegetarian Chili has the most perfect blend of spices and balance of flavors that will have you coming back to it again and again. Deliciuosly vegan and gluten free! #chili #vegetarian #vegan #glutenfree #recipe #easy #dinner #sweetpotato #jalapeno #tasteloveandnourish @tasteLUVnourish
This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options. From @tasteLUVnourish
Empty Bowl Lentil Soup - this recipe is the most requested for good reason…simple ingredients and a straightforward recipe yields an amazingly delicious soup! @tasteLUVnourish
This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish
Escarole and Cannellini Bean Soup in Parmesan Broth - this recipe is amazing! Escarole and cannellini beans simmered in a light Parmesan broth then topped off with some lemon and more Parmesan. | @tasteLUVnourish

See More...

Instagram

Combining the flavors of two favorite appetizers, Combining the flavors of two favorite appetizers, stuffed mushrooms and spinach and artichoke dip, these Spinach and Artichoke Stuffed Mushrooms turned out amazing! A big plus is that you can make these ahead of time and just bake them up just before serving for easy peasy holiday entertaining! Link to this recipe is in my profile. •
•
•
•
•
#mushroom #mushrooms #appetizer #plantbased #vegansofig #veganfoodshare #whatveganseat #veganfood #govegan #vegansofinstagram #veganfoodporn #food52 #thekitchn #foodgawker #feedfeed #huffposttaste #thefeedfeed #foodwinewomen #eeeeeats #foodandwine #lifeandthyme #foodstyling #eater #eatingfortheinsta #recipe #stuffedmushrooms #appetizer #realfood #tasteloveandnourishimage
Follow on Instagram

Copyright © 2021 TASTE LOVE AND NOURISH