Fluffy Vegan Whole Wheat Pancakes
The BEST Fluffy Vegan Whole Wheat Pancakes are just 7 ingredients and 1 bowl. They are oil-free, soft, fluffy and made with no eggs and are dairy-free!
Servings: 7 large pancakes (using 1/3 cup each batter)
Calories: 171.5kcal
Ingredients
- 1 1/2 cups (200g) whole wheat pastry flour (can also use regular all-purpose)
- 3 tablespoons (30g) potato starch, patted down well
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (300g) "lite" canned coconut milk, room temp and shaken well first (don't recommend other milks, see post above)
- 2 1/2 tablespoons (50g) pure maple syrup
- 1 tablespoon (15g) vanilla extract
- 1/2 tablespoon (7g) apple cider vinegar
- Optional add-ins: We eat these plain and love them but I also add chocolate chips sometimes for my daughter. For cinnamon, add 1 teaspoon.
NOTE
- Always use a scale for accuracy when baking or measuring flours, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- I use this pancake griddle, it's amazing and never sticks, no spray needed!
Instructions
- Make sure your liquids are at room temperature, as cold will make your pancakes less fluffy.
- To a large bowl, add the flour, potato starch, baking powder and salt and whisk very well.
- Pour in the milk, syrup, vanilla and vinegar. With a spoon, gently stir the ingredients in a folding motion from the bottom. You just want to mix just until all the flour is incorporated. Don't overmix or the pancakes will be more tough because of them being wheat.
- Very important for fluffy and cooked through pancakes, leave the batter to sit for 15 minutes. At the same time, turn on your pan to medium-low, closer to low. Your pan must heat up at the same time your batter sits. This will ensure your pancakes are all fluffy and cooked through well. You will notice how much your batter poofs up after the 15 minutes.
- Lightly spray the pan (unless using a high quality nonstick pan like I linked above) and pour a 1/3 cup of batter onto the pan, it should be fairly thick, but smooth. Just slightly smooth the top, but don't overspread out the batter, or your pancakes will be more thin. Cook the first side until the top is forming a dry look, the edges are looking dry and firm and some bubbles are on top. You can peak underneath to make sure they aren't browning too quickly. If they are, slightly reduce the heat. Flip over and cook another minute. Repeat.
Notes
FLAVOR VARIATIONS: We love to serve these pancakes as is with just maple syrup drizzled on top. They are truly perfect that way! But sometimes my daughter likes chocolate chip pancakes. Add them for a fun treat and variation.
If you would like a spiced pancake, add 1 teaspoon of cinnamon or pumpkin spice for variety!
Nutrition
Serving: 1pancake | Calories: 171.5kcal | Carbohydrates: 30.4g | Protein: 3.8g | Fat: 2.8g | Sodium: 351.4mg | Fiber: 3.8g | Sugar: 5.6g