Fluffy vegan whole wheat pancakes that are easy to make and come together in one bowl. You'll need only a few pantry ingredients to prepare this quick breakfast!
Add all the dry ingredients to a mixing bowl and whisk until there are no lumps.
Add all the wet ingredients and whisk until combined. Some lumps are fine, as long as they aren't lumps of dry flour or sugar. The batter should be thick but pourable. (note 4)
Cook the pancakes:
Preheat a non-stick skillet (fry pan) or griddle to medium heat.
If needed, lightly grease your skillet with oil, vegan butter or cooking spray.
Pour about ¼ cup of batter onto your skillet. Use a spoon or swivel the skillet to make a round pancake. Depending on the size of your skillet, you may be able to fit another 1-2 pancakes.
The pancakes are ready to flip when their edges start to brown and bubbles pop and leave holes on the surface. The bottom of the pancake should be golden-brown (3-5 minutes).
Continue the cook the pancakes until their underneath is golden brown and the pancake has puffed up (around 2 minutes). Repeat with the remaining batter.
Serving and storing the pancakes:
Serve the pancakes with maple syrup, vegan butter, fruit or as desired.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days or in a single layer in the freezer for up to 1 month. Reheat the pancakes on your skillet, in your microwave or toaster, until very warm.
Notes
For the best results, weigh your flour using a scale. Alternatively, use the spoon and level method. Avoid using the measuring cup to scoop the flour as it'll give you more flour than you need.
Instead of coconut sugar, you can any granulated sweetener, 2 tablespoons (40g) maple syrup or any liquid sweetener of choice.
Coconut oil will work but just make sure it's melted but not too hot.
The consistency of your batter will depend on your brand of whole wheat flour and how you measured your ingredients. Don't stress if your batter looks different from the above pictures!
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