Last updated on December 4th, 2022 at 08:05 am
Most Sundays we make pancakes for breakfast and our new favourite are these vegan whole wheat pancakes made with whole wheat flour and oats.
They began as traditional pancakes but over time we've swapped out the regular flour for healthier whole wheat, added oats and some hemp seeds. They are simple, light and really tasty.
I spent a long time perfecting my original vegan pancake recipe for my cookbook. In that recipe I used self-raising flour (self-rising in the States). But, as we are eating pancakes on the regular I thought it best to give them a wholesome makeover.
I've posted healthier pancakes here before - hello Coconut Gluten-Free Vegan Pancakes with Banana - but, as the name suggests, they are banana based and I wanted this recipe to produce simple, classic pancakes.
Why You'll Love These Vegan Whole Wheat Pancakes
Yes, these pancakes are healthier than white flour pancakes but they don't scrimp on flavour. These pancakes are
- simple to make
- ready in minutes
- adaptable to your taste - add banana, fine coconut...
- made with whole ingredients
- light and delicious but made with whole wheat
Ingredient & Substitutions
Whole wheat flour (wholemeal flour). In the States I suggest using white whole wheat flour for an undetectable "whole wheat" taste. White whole flour is simply made from wheat berries that are milder in flavour.
Rolled oats. Oats are a good source of fibre, phosphorus, magnesium and zinc + they help stabilise blood sugar levels. The beef up these pancakes and make them even tastier. I use rolled oats but you could also add quick cook oats.
Vegan buttermilk. Soy milk makes vegan buttermilk that most closely resembles traditional buttermilk. We make our own buttermilk here by combining soy milk with the apple cider vinegar. You can use lemon juice if you don't have the vinegar.
Vegan butter. Adding the fat you'd traditionally get from egg yolks, a little melted vegan butter also adds flavour and moisture. You can sub butter for melted coconut oil, sunflower oil or any neutral flavoured oil.
Raw sugar. I use raw caster sugar in almost all my cooking but any granulated will work.
Baking powder. For lift.
Hemp seeds are optional but they are little nutritional powerhouses providing both Omega 6 and 3.
Why Use Whole Wheat Flour?
Put simply, whole wheat flour is so much better for you. Wheat contains three parts, the bran, the germ and the endosperm. Regular flour only contains the endosperm.
On the other hand, whole wheat flour includes the bran - the fibre-rich part of the wheat - endosperm, and the germ - the nutrient rich seed embryo.
While regular flour is delicious, easy to use and has a longer shelf life, whole wheat or wholemeal flour contains all the fibre and good stuff the wheat provides. This includes up to 15% more protein.
It is often stone milled to protect the bran and germ but the presence of the germ does decrease shelf life. It's a good idea to store it in the fridge or even the freezer.
How to Make Vegan Whole Wheat Pancakes.
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1. Combine the soy milk with the apple cider vinegar in a bowl - to make vegan buttermilk - and set aside.
Step 2. In a large mixing bowl whisk together your dry ingredients. Add the hemp seeds if you are adding them.
Step 3. Add the melted buttery spread or coconut oil to the buttermilk before stirring in the vanilla extract and sugar.
Step 4. Whisk the wet ingredients into the dry until just combined. Don't overwork pancakes unless you want to serve up rubber frisbees.
Step 5. Allow the batter to sit for 5 minutes while heating a non-stick pan or cast iron skillet over medium heat. The pan is ready when you splatter a little water onto the pan's surface, the water dances around the pan and evaporates.
Step 6. Add a teaspoon of coconut oil or buttery spread to the hot pan and wait until it melts. Add around a quarter of a cup of batter to the hot skillet. Cook for 2 to 3 minutes or until small bubbles form on the surface of the pancakes and flip. Adjust the heat lower if the pancakes are too dark. Cook on the opposite sides for 1 minute or until golden brown. Repeat with the remaining batter.
In Australia I use plain wholemeal flour - White Wings or an organic brand - and 1 cup of buttermilk works great with it. Sometimes after the batter sits for a few minutes it thickens and you might want add another dash - maybe another tablespoon of plain dairy-free milk to loosen it up again.
Some brands of flour are thirstier than others and air humidity plays a part too. You are looking for the batter to be thick but loose enough to "pour" off your ladle or spoon not "plop." We're using super technical terms here. I like a thick airy batter but as long as it has some movement - pour not plop - you are golden.
- top your healthy vegan pancakes with dairy-free yoghurt, fresh berries and maple syrup
- for something a little different, try adding a touch of turmeric or ginger to your maple syrup.
- whip up my peanut butter caramel sauce for something super decadent or
- try one of these caramel sauce 3-ways recipes with fresh strawberries
- plain old maple syrup - it's a classic for a reason
You can! To keep their shape, I suggest allowing them to cool completely and then popping them flat in a freezer-proof bag. Lay them on a small baking tray and freeze overnight. You can remove the bag the next morning.
To thaw, remove them from the freezer and thaw at room temperature for an hour before re-heating them in a moderate oven until warm.
It depends on the pan. I have a non-stick diamond coated pan that doesn't need any oil - it's a great non-stick pan. A cast iron pan will need a little help.
That's OK. Don't add them, they are you pancakes after all.
Want more breakfast ideas?
Want more plant based-goodness?
Vegan Whole Wheat Pancakes
- 1 cup / 125 grams whole wheat flour wholemeal flour
- ⅓ cup / 30 grams rolled oats
- 3 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 tablespoon hemp seeds optional
- 1 ¼ cup / 250 ml soy milk
- 3 teaspoon apple cider vinegar
- 2 tablespoon melted vegan buttery spread or melted coconut oil or sunflower oil
- 2 tablespoon raw sugar
- 1-2 teaspoon vanilla extract
- In a medium bowl combine the soy milk with the apple cider vinegar - to make vegan buttermilk) and set aside.
- In a large mixing bowl whisk together the whole wheat flour, rolled oats, baking powder, sugar and salt. Add the hemp seeds if you are adding them.
- When melted add the buttery spread or coconut oil and stir in to the buttermilk before stirring in the vanilla extract.
- Add the wet ingredients to the dry and whisk together until just combined. Don't over-whisk, lumps are fine. Overmixing will make tough, rubbery pancakes!
- Allow the batter to sit for 5 minutes while heating a non-stick pan or cast iron skillet over medium heat. The pan is ready when you splatter a little water onto the pan surface, the water dances around the pan and evaporates.
- Add a teaspoon of coconut oil or buttery spread to the hot pan and wait until it melts.
- Using a large spoon or small ladle (around ¼ of a cup) add the batter onto the hot skillet Cook for 2 to 3 minutes or until small bubbles form on the surface of the pancakes and flip. Adjust the heat lower if the pancakes are too dark. Cook on the opposite sides for 1 minute or until golden brown. Repeat with the remaining batter.
- Serve the whole wheat vegan pancakes with dairy-free yoghurt, fresh berries and maple syrup.