Fluffy Whole Wheat Vegan Pancakes – a delicious recipe with Flour, u00bc, Salt, Water, Avocado Oil, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small bowl, whisk flour, sugar and salt. Set aside and preheat griddle to medium heat (300u00b0F).
2
In a medium bowl, whisk water, oil and baking powder until frothy. Add vanilla and almond milk and mix until well combined.
3
Add dry ingredients into wet and whisk until just combined. The batter should have small lumps in it.
4
Grease griddle. Fill a 1/4 cup measuring cup about 2/3 full and pour onto the griddle, spreading the batter out slightly. Repeat with all the batter. Do not make them bigger than this or they are hard to flip!
5
Cook until bottom is golden brown, about 3 to 3 1/2 minutes. Flip and cook another 2-3 minutes each side until golden brown. Drizzle with maple syrup and devour!
399
kcal
Calories
23
g
Fat
43
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup White Whole Wheat Flour (116g), 1/4 cups Sugar, 1/2 teaspoons Salt, 4 Tablespoons Warm Water, and more.
Yes, Fluffy Whole Wheat Vegan Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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