Rich and decadent, these vegan vanilla bean funfetti pancakes pack on the flavor without compromising healthy ingredients! Made with whole wheat flour, bananas, vegan jimmies and pure vanilla bean paste, whip these up for a celebration or for some soul soothing.
Yes, you can have your (pan)cake and eat it, too! And guilt-free, I might add. I’ve taken my classic whole wheat pancake recipe and I’ve given it a glamorous makeover. Introducing vegan vanilla bean funfetti pancakes! Mildly sweet, flavorful and fun, these pancakes are a fun recipe with your kids or a decadent treat for your soul – or both! You decide 🙂
The Ingredients
First, I’m using the power of whole wheat flour. If you’ve been cruising throughout this blog, then you’ll know that nutrition is important to me and whenever given the chance, I will always try to use a more whole form of the food and avoid processed foods when I get the chance. Whole wheat flour is less processed meaning it retains more of it’s nutritional value. It’s higher in protein and in fiber, and in its other vitamins and minerals.
Second, I’m using the power of pure vanilla bean paste from Nielsen-Massey to infuse these pancakes with flavor. The vanilla bean paste is rich and creamy so it really helps achieve that classic funfetti taste. Paired with cinnamon and a splash of maple syrup, you know we can’t go wrong here.
Third, I’m using the classic vegan jimmies from Fancy Sprinkles to add a whole lotta color and a whole lotta fun to these pancakes! Such an easy and quick way to spice things up and it’s such a thrill for the little ones.
We love to top off our pancakes with fresh fruits or a handful of hemp or pumpkin seeds. However, the toppings are limitless so you do you, boo.
These funfetti pancakes freeze and reheat well. I make two batches at a time and freeze them for easy breakfast in the morning. It’s best to freeze them in a Ziploc bag. When you’re ready, take them from the freezer and pop in the microwave.
If you are a pancake lover like we are, check out the rest of my pancake recipes here!
- Apple Cider Pancakes
- Double Chocolate Chip Pancakes
- Classic Whole Wheat Pancakes
- Gluten-free Oat Flour Pancakes
Vegan Vanilla Bean Funfetti Pancakes
Ingredients
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 large banana, mashed
- 1.5 cups plant milk
- 2.5 tsp pure vanilla bean paste or extract
- 2 tbsp maple syrup
- 2 flax eggs
- 2 tsp apple cider vinegar
- 1/3 cup vegan jimmies
Instructions
- In a bowl or blender, combine all the wet ingredients and mix.
- In a separate bowl, combine all the dry (except the sprinkles) ingredients and mix.
- Slowly add the dry mix to the wet mix, blending until just incorporated.
- FOLD in the jimmies with a spatula at the end, do NOT mix them in.
- Pour batter onto a greased pancake griddle/skillet in 2-3" circles over medium-low heat. The batter will bubble and firm as it cooks, about a minute. Flip over and cook another minute or so.
- Serve and top!
Notes
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
