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vegan whole wheat pancakes
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5 from 4 votes

Vegan Whole Wheat Pancakes

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!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: vegan whole wheat pancakes
Servings: 4
Calories: 220kcal
Author: Alison Corey

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. Calories are calculated with chocolate chips and bananas, but not with maple syrup.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Sodium: 223mg | Potassium: 227mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 1mg