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Easy vegan whole wheat pancakes are the perfect weekend breakfast. Stir in your favorite pancake filling such as chocolate chips, bananas, blueberries, or pumpkin. The options are endless with these eggless, dairy-free, nut-free vegan whole wheat pancake recipe!
I absolutely love a good pancake! It’s probably one of my top 10 favorite plant-based breakfast ideas! But when I go out for breakfast or brunch I never order pancakes. Why?
They’re full of refined carbohydrates, loaded with added sugar, and unless I’m at a vegan friendly restaurant they also contain eggs and dairy.
My kids are also huge fans of pancakes. Before we cleaned up our act and got rid of the refined carbs in our house we used to get the boxed pancake mix that only needed added water.
It was a quick and easy solution in the morning when the kids asked for pancakes but those pancakes had no nutritional value. The kids were hungry an hour later because the refined carbs quickly cycled through their systems.
Whole Grains vs. White Flours
Refined carbs are basically sugar which leaves you craving more sugar and carbs and in the end cause you to consume more nutrient deficient calories.
Refined carbs are processed flours which means the nutrients have been extracted or processed out of the whole grain. When you eat those processed carbs the work of processing the food has already been done for you, and your body has nothing to break down.
In essence you’re hungrier more quickly because your digestive system doesn’t have to do much work. When you eat whole grains your digestive system takes longer to break your food down, and you feel fuller longer.
Carbs get a bad rep, but it’s not all carbs that cause you to gain weight. Read this article for more information about how carbohydrates function to support your body in your body.
So, what are the kids and mom to do when we get a pancake craving? Vegan whole wheat pancakes to the rescue!
Ingredients you’ll need:
- chia Seeds
- whole wheat flour
- raw sugar
- baking powder
- baking soda
- unsweetened almond milk
- coconut oil
- Your favorite pancake filling (I like vegan chocolate chips and bananas!)
Tools You’ll Need to Make Vegan Whole Wheat Pancakes
No fancy equipment needed here! A set of mixing bowls to mix your dry and wet ingredients, an spatula to mix to all up. A quality non-stick griddle, I love my Calphalon griddle, and slotted spatula to flip your pancakes.
Are vegan whole wheat pancakes healthy?
These pancakes are still decadent and satisfying for those with a sweet tooth like myself. But replacing white flour with whole wheat flour increases the fiber leaving you feeling full and satisfied until lunch time rolls around.
Without the chocolate chips or bananas the sugar in these pancakes is minimal. You get in a bit of trouble with sugar and pancakes when you add maple syrup. To cut back on the sugar mix in bananas or blueberries only and leave the maple syrup off.
These pancakes use coconut oil in the batter mixture and on the griddle to keep them from sticking. Coconut oil and olive oil are two of the better oils if you choose to include oil in your diet.
I love these pancakes because I don’t get nagged by my kids for a snack until lunch? Miracle!! I’m telling you these pancakes will do the trick.
How to Serve Vegan Whole Wheat Pancakes
I serve these both with or without maple syrup. If you mix in chocolate chips and bananas you might not need or want the added maple syrup.
The best part about this basic vegan whole wheat pancake recipe is that you can put your own creative twist on them by mixing in your favorite pancake filling. Try traditional blueberries, coconut, carrot shavings, pumpkin, the options are endless.
I love traditional bananas in this recipe because they work great as a natural sweetener. Bananas do miracles when putting together plant-based recipes that need some sweetness without refined sugar. I add them to smoothies, muffins, ice creams, oatmeal, and pancakes of course!
How to Make Vegan Whole Wheat Pancakes – Step by Step
STEP 1: Measure 1 tablespoon of chia seeds. Place them in a spice or coffee grinder to grind the seeds into a fine powder. Transfer to a small bowl and pour in 1/4 cup of water. Whisk together until combined. Let sit for 3-4 minutes. The chia and water will thicken and take on texture much like an egg.
STEP 2: Combine whole wheat flour, sugar, baking powder, and baking soda in a medium mixing bowl.
STEP 3: In a separate bowl combine the wet ingredients: dairy-free milk, chia mixture, melted coconut oil, and lemon zest.
STEP 4: Pour the wet ingredients into the bowl with the dry ingredients. Stir until they’re combined; the batter will still be a bit lumpy. Fold in the chocolate chips, and chopped banana.
STEP 5: Add your pancake fillings if using. I added chocolate chips and banana chunks.
STEP 6: Stir to combine.
STEP 7: Preheat your griddle to medium/high. Grease preheated griddle with coconut oil until just covered (about 1 teaspoon.) Place small scoops of batter on the griddle; the batter will be thick. You can use a measuring cup to get even pancakes. Using the measuring cup or butter knife, gently spread the batter evenly in the pan, creating round circles. Cook for 2-4 minutes or until you see bubbles forming in the batter, then flip and cook an additional 2-4 minutes.
Gluten Free Variation
You can get creative with these pancakes. Add whatever pancake filling you like. These also make excellent blueberry pancakes (as pictured below) by adding 3/4 cups of blueberries and topped with strawberries. You can also make these plain without adding any extra ingredients for plain whole wheat pancakes.
You can sub a good gluten free flour for the whole wheat flour to make these gluten free. I like King Arthur’s Measure for Measure gluten free flour blend.
If you don’t have chia seeds and don’t mind using eggs, you can sub the chia mixture for 1 egg and make these pancakes vegetarian rather than vegan.
Top Tips for Making Vegan Whole Wheat Pancakes
If using bananas make sure they are ripe. I like to use the bananas that are starting to brown. They’re sweeter and softer and great for cooking.
This batter is thicker than the usual pancake batter. To get round even pancakes use a 1/4 measuring cup to scoop the batter, than spread and flatten the batter with the bottom of the measuring cup. If you don’t spread the batter it will be a tall mound.
Melt the coconut oil in the microwave for 10 seconds before adding it to the wet mixture. If you add melted coconut oil to cold almond milk it will solidify again. If the almond milk is at room temperature and you add the melted coconut oil it will mix smoothly.
Check-out these other vegan breakfast recipes!
- Mango Pancakes
- Vegan Protein Pancakes
- Vegan Carrot Cake Muffins
- Nutty and Nutritious Granola
- Vegan Pumpkin Muffins
If you’ve tried my vegan whole wheat pancakes, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Whole Wheat Pancakes
- 1 tbsp chia seeds
- 1/4 cup water
- 1 cup whole wheat flour
- 2 tsp raw sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup unsweetened almond milk or other dairy free milk
- 2 tbsp coconut oil melted
- 1/3 cup chocolate chips
- 1 banana chopped into chunks
- Measure 1 tablespoon of chia seeds. Place in a spice or coffee grinder to grind into a fine texture. Transfer to a small bowl and pour in the water. Whisk together with a fork and let sit for 3-4 minutes. The chia and water will take on a consistency of an egg.
- Combine whole wheat flour, sugar, baking powder, and baking soda in a medium mixing bowl.
- In a separate bowl combine the wet ingredients, dairy free milk, chia mixture, and melted coconut oil.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir until combined; the batter will be a bit lumpy. Fold in your favorite pancake filling.
- Preheat griddle to medium/high heat. Grease preheated griddle with coconut oil (about 1 tsp.) Place small scoops of batter on the griddle; the batter will be thick. You can use a measuring cup to get even pancakes. Using the bottom of the measuring cup gently spread the batter evenly, creating round circles.
- Cook for 2-4 minutes or until you see bubbles forming in the batter, then flip.
- Makes 8 pancakes total. Serving size is 2 pancakes.
- Calories are calculated with chocolate chips and bananas, but not with maple syrup.
- If using bananas make sure they are ripe. I like to use the bananas that are starting to brown. They’re sweeter and softer and great for cooking.
- This batter is thicker than the usual pancake batter. To get round even pancakes use a 1/4 measuring cup to scoop the batter, than spread and flatten the batter with the bottom of the measuring cup. If you don’t spread the batter it will be a tall mound.
- Melt the coconut oil in the microwave for 10 seconds before adding it to the wet mixture. If you add melted coconut oil to cold almond milk it will solidify again. If the almond milk is at room temperature and you add the melted coconut oil it will mix smoothly.