Embrace the wholesome goodness of these vegan whole wheat pancakes, a delightful twist on a classic breakfast staple. These pancakes boast a hearty texture and subtle sweetness, perfect for fueling your day with plant-based goodness. Customize them to your heart's content – easily make them nut-free or gluten-free to suit your dietary needs.

Follow The Directions

01

Step

Combine water and flaxseed meal in a small bowl. Refrigerate for 15 minutes to create a flax egg. (Time: 15 minutes)

02

Step

In a separate bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and salt. (Time: 2 minutes)

03

Step

In another bowl, combine the 3/4 cup plus 2 tablespoons of almond milk, melted coconut oil, and the flaxseed mixture. (Time: 1 minute)

04

Step

Add the dry ingredients to the wet ingredients and whisk until just smooth. Be careful not to overmix. A few lumps are okay! (Time: 3 minutes)

05

Step

Heat a lightly oiled griddle or non-stick pan over medium-low heat. Coat with cooking spray. (Time: 5 minutes)

06

Step

Pour 1/4 cup of batter onto the hot griddle for each pancake, spreading slightly for even thickness. (Time: 1 minute)

07

Step

Cook until bubbles form on the surface, about 3-4 minutes. (Time: 3-4 minutes)

08

Step

Flip and cook until golden brown, approximately 2-3 minutes more. (Time: 2-3 minutes)

09

Step

Serve immediately with your favorite toppings like fresh fruit, maple syrup, or a dusting of powdered sugar.

For nut-free pancakes, substitute soy or rice milk for almond milk.
To make gluten-free pancakes, replace whole wheat flour with oat flour or a gluten-free all-purpose blend.
For extra flavor, add a dash of vanilla extract or a pinch of cinnamon to the batter.
Don't overcrowd the griddle. Cook pancakes in batches to maintain even heat distribution.
Adjust the amount of almond milk to achieve your desired batter consistency.