Name: Whole Wheat Pancakes
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 3/4 cup whole wheat flour; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 tsp cinnamon; 1 large ripe banana, mashed; 1.5 cups plant milk; 2 tbsp maple syrup; 1 tsp vanilla; 2 flax eggs; 2 tsp apple cider vinegar

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These vegan whole wheat pancakes are a classic rendition of fluffy and savory flapjacks! They’re packed with fiber and made with wholesome, clean ingredients- you’ll be going back for seconds!

If you love breakfast foods, then you’re going to love these whole wheat pancakes! They’re simple, easy and just because they’re vegan, it doesn’t mean that they lack in any classic taste or texture! If you’ve been browsing through the Whole Scoop blog, you may have noticed that we have a thing for pancakes around here. You can also find gluten-free oat pancakes and double chocolate chip pancake recipes on The Whole Scoop too!

The Ingredients

The flour. In this recipe, we’re crafting fluffy pancakes with whole wheat flour. Compared to white flour, whole wheat has more of the grain in tact which means that it has higher nutrient density; aka, more protein, more fiber, more vitamins and minerals. As a result of the flavors from the banana, vanilla, and cinnamon, you can’t really tell the difference between whole wheat and white flour in this case.

Eggs. Eggs are usually used as binders. Binders are what hold baked goods together so that they don’t crumble and fall apart. We’re opting for a plant-based binder in these whole wheat pancakes so we’re using flax eggs! Flax eggs are made from ground flax meal and to make it, you simply mix one tablespoon of ground flax meal with 2.5 tablespoons of water and let sit until it thickens, usually 5-10 minutes.

Milk. In my house, we swear by oat milk but you can use whichever plant milk you love most! Fortunately, in this day and age, there are a variety of plant milk options.

Sugar. Instead of using refined sugar, we’re opting to use maple syrup which gives the pancakes a lovely taste. If you don’t have maple syrup, you can use date syrup, coconut sugar, or table sugar. They all work!

The Batter

This pancake batter can be easily made in a blender. I typically add all the wet ingredients to a blender and blend. Then I add in the dry ingredients and blend. If you don’t want to use a blender, then by all means, the traditional bowl and spoon method works just as well!

As with most batters, try not to over-blend. Over-blending the batter can cause the pancakes to be too flat due to too much air in the mixture. Over-mixing can also create more glue-like gluten causing your final product to be chewier or gummier. If you have a tendency to over-mix, I recommend using a bowl and spoon, and not the blender.

To spoon the batter onto your griddle, you can use a ladle, a big spoon, or a scoop. My favorite method that simplifies the process is this pancake batter dispenser! No mess and evenly dispersed pancakes – you can’t beat that!

Want to get fancy and add blueberries or chocolate chips to your batter? Check out the recipe notes at the bottom.

Toppings:

There are various ingredients that you can use to add additional flavor and texture to pancakes.

Fresh fruit (berries, bananas, peaches)
Nuts (walnuts, pecans, slivered almonds)
Seeds (hemp, pumpkin, sunflower)
Nut butters (peanut, almond, cashew)
Shredded Coconut
Maple or Date Syrup

Our favorite combination is fresh berries with shredded coconut, pecans, pumpkin seeds and maple syrup! It adds so much crunch to the fluffy soft pancakes.