Whole Wheat Pancakes (Vegan)

A close up of a plate of pancakes and berries on a table.

5 from 3 votes

Tap into the unsung protein source that is whole wheat flour. These whole wheat pancakes made with oats and whole wheat flour boast 6g of protein and 2g of fibre per pancake. No protein powder, no stress. Just easy, fluffy, delicious pancakes that help you reach your protein goals. Main ingredients: whole wheat flour, rolled oats, soy milk, raw sugar, oil.

Prep Time5

Cook Time10

Resting Time5

Total Time20

Course: Breakfast

Cuisine: Vegan

Diet: Vegan

Servings: pancakes

Calories: 176kcal

Author: Amanda Logan

Ingredients

Dry Ingredients

1 cup whole wheat flour 150g wholemeal flour
⅓ cup rolled oats 30g
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
2 tablespoon hemp seeds optional

Wet Ingredients

1 ¼ cup soy milk 313g
1 tablespoon apple cider vinegar
2 tablespoon melted vegan buttery spread (cooled) or olive oil or a neutral flavoured oil
2 tablespoon raw sugar
1½ teaspoon vanilla extract

AUS Customary - Metric

Instructions

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.

Notes

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 palm-sized pancakes. If you use a quarter - cup of batter you will get around 6 larger pancakes.

Nutrition