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Vegan Whole Wheat Pancakes with syrup and a slice cut out

Vegan Whole Wheat Pancakes

  • Author: The Hangry Chickpea
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: ~10 pancakes
  • Diet: Vegan

Ingredients

Scale

Wet ingredients: 

  • 1 banana
  • 3/4 cup unsweetened plant milk (such as coconut or almond)
  • 1 T maple syrup
  • 1 T vegetable oil
  • 1 splash vanilla extract (optional)

Dry ingredients: 

  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 tsp cinnamon 

Toppings/Mix-ins: 

  • Sliced banana
  • Pecans or walnuts
  • Chocolate chips
  • Sliced strawberries

Instructions

  1. Heat a nonstick skillet to med-low heat.
  2. Mash the banana, and mix in other wet ingredients. 
  3. Add the dry ingredients to the wet. If you want to be super proper, mix the dry ingredients in a separate bowl, then add. Mine tasted fine throwing everything in the same bowl. 
  4. Test your skillet's heat by flicking a few drops of water onto it, and when it takes 3-4 seconds to evaporate, the skillet is ready. 
  5. Make a "tester" pancake: add batter to the skillet - 1/4 cup worked well for 1 pancake. If your pancake sticks on the nonstick skillet, try using a little bit of vegan butter (such as Miyoko's). 
  6. Add mix-ins - bananas, chocolate chips, and pecans were my favorites. Pro tip: it you know everyone in your house likes chocolate chip pancakes, go ahead and mix as few or as many as you want into the batter. Or wait until the end! 
  7. When the edges start to set up (they'll look less shiny/liquid, and more solid) and/or the top of the pancake starts to bubble, flip. This shouldn't take more than 3-4 mins. Knowing when to flip/flipping pancakes will improve with practice. 
  8. Give the pancake another 2-3 minutes, then taste test! 
  9. Repeat steps 6-9 for the rest of your pancakes, adjusting the cooking time/size/toppings as needed
  10. Top with powdered sugar, maple syrup, and/or more of our mix-ins, and enjoy!