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Really Good Whole Wheat Vegan Pancakes

Made with whole wheat, oats, buttermilk and hemp seeds these pancakes are healthy but also just really good whole wheat vegan pancakes.
Course Breakfast
Cuisine Vegan
Keyword vegan pancakes, whole wheat pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 8 pancakes
Calories 116kcal


  • 1 cup / 250 ml soy milk
  • 1 tbsp apple cider vinegar
  • 1 cup / 125 grams whole wheat flour wholemeal flour
  • 1/3 cup / 30 grams rolled oats
  • 3 tsp baking powder
  • 2 tbsp raw sugar
  • 1/4 tsp fine sea salt
  • 2 tbsp hemp seeds optional
  • 2 tbsp melted vegan buttery spread or melted coconut oil
  • 1-2 tsp 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 tsp of coconut oil or buttery spread to the hot pan and wait until it melts.
  • Using a large spoon or small ladle 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.


We are looking for a thick batter than can be poured - not plopped- on to the hot pan. 
I use a large spoon to add my batter to the pan which makes around 8-10 palm-sized pancakes. If you use a 1/4 cup of batter you will get around 6 larger pancakes. 


Calories: 116kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 90mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg