Vegan Whole Wheat Pancakes
These vegan whole wheat pancakes will be your new favorite Sunday morning breakfast treat! The best part? They only require six whole-food, plant-based ingredients and one bowl to whip together!
Why You’ll Love This Recipe
- I promise you, nothing beats this homemade batter using simple healthy ingredients. In my opinion, this simple pancake batter recipe is just as easy as the store-bought stuff anyways.
- These vegan whole wheat pancakes are totally meal prep friendly. You can double, triple, or even quadruple the batter recipe to make enough pancakes for days.
- I love using bananas in recipes like this because it helps counteract any addition of unnecessary oil or butter. It also adds a balanced sweet flavor without any refined sugar!
- You could totally transform these vegan banana pancake batter into waffles. You would simply need to add 1/4 a cup of the batter into a waffle maker instead of a pan.
How To Make This Recipe
All you have to do is combine all these ingredients in a bowl, and BAM. You have a healthy vegan whole wheat pancake batter from scratch and ready to put on the skillet.
Pour about 1/4 cup of batter per pancake, wait for the top to bubble, then flip. Cook for another minute or so, and enjoy!
Hack It!
- You could replace the banana in these pancakes with a couple of things. Use 1/2 a cup of unsweetened apple sauce, 1/2 a cup of pureed pumpkin, or even a few tablespoons of coconut oil would suffice.
- We chose to use whole wheat flour for these Easy Vegan Banana Pancakes because it provides a nice, fluffy and light consistency! However, if you have to eat gluten-free, we definitely suggest swapping the whole wheat flour for oat flour. You can make your own oat flour at home by simply placing it in a blender and grinding until a smooth flour consistency is achieved.
- I love adding dark vegan chocolate chips to my vegan banana pancakes. My fiance loves blueberries in his! If you’re making these simple banana pancakes for your family, I suggest adding the toppings on top of the batter in the pan so they can be customized to each person.
- Feel free to also get creative once the pancakes are on your plate. They are perfect with maple syrup, nut butter, coconut whipped cream, or frozen berries.
Other Recipes You’ll Love
- Vegan Protein Blondies
- Oatmeal Breakfast Cookie
- Vegan Rice Pudding
- Crispy Vegan Bacon
- Pink Ombre Pancakes
If you like simple recipes like these vegan whole wheat pancakes, you will love the PlantYou Cookbook! It’s all about making whole-food plant-based lifestyle accessible and budget-friendly. The book features over 140 delicious vegan recipes for every taste and every occasion! Plus, it’s super-easy to navigate and fun to have in the kitchen.
And if you like to have your recipes in your pocket at all times, check out the PlantYou Planner! It’s a digital meal planner that gives you access to over 600 plant-based recipes, as well as the power to take control over your menu. You can choose the dishes and toggle the number of servings. In return, the planner generates a grocery list based on your selection! How amazing is that!
The Recipe: Vegan Whole Wheat Pancakes
Ingredients
- 1 Banana, Ripe
- 2 Cups Whole Wheat Flour
- 2 Cups Almond Milk
- 2 Tbsp Baking Powder
- 1 Tbsp Vanilla Extract
- 1 Tbsp Maple Syrup
- 1 Pinch Sea Salt
Equipment
- Pan
Instructions
- Place your banana in a bowl and mash it using a fork.
- Add the rest of your ingredients to the bowl. Using a whisk, mix until everything is smooth and completely combined.
- Put a non-stick pan on a burner over medium heat. Add oil or vegan butter to the pan if food tends to stick.
- Add 1/4 a cup of batter to the middle of the pan. Cook for 2-3 minutes, and then flip. Cook for an additional two minutes then transfer over to a plate. Repeat this step until the batter is used up.
These are amazing. So simple to make with ingredients most people already have.
Thank you 🙂
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I tried make it with coconut flour. My recipe was:
1 Banana, Ripe
150g Oat milk
100g Whole Wheat Flour
50g Coconut Flour
1 Tbsp Vanilla Extract
1 Tbsp Maple Syrup
It turned out the batter was really sticky. I guess coconut flour created a lot of gluten. The pancakes were very dense. I haven’t work out what is best ratio to use coconut flour. I wish I can send to photo to you, I only have after product, and I forgot to took photo of pancake batter.