100-Percent Whole-Wheat Vegan Pancakes
Deliciously Fluffy, Nutritious, and Dairy-Free Pancakes
These 100-percent whole-wheat pancakes defy expectations by delivering incredible fluffiness and flavor without any dairy or eggs. Using only whole-wheat flour, these pancakes have a tender, hearty texture and a rich, wholesome taste that’s both nutritious and satisfying.
Why This Recipe Works
Whole-wheat flour naturally creates a tender crumb because it develops less gluten than white flour. This allows the pancakes to become wonderfully fluffy without any egg replacers. A perfect balance of baking soda and lemon juice creates lift and lightness, while brown sugar and vanilla add subtle sweetness and depth of flavor.
Ingredients
- 2 cups whole-wheat flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2½ cups plant-based milk (room temperature)
- ¼ cup refined coconut oil, melted and slightly cooled, plus extra for cooking
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
Instructions
1. Prepare Your Oven and Equipment
Preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and place it in the oven to keep pancakes warm.
2. Make the Batter
In a large bowl, whisk together whole-wheat flour, brown sugar, baking powder, baking soda, and salt.
In another bowl, combine plant-based milk, melted coconut oil, lemon juice, and vanilla extract.
Pour wet ingredients into the dry ingredients and whisk gently until just combined (a few lumps are okay). Avoid overmixing to keep pancakes fluffy.
3. Cook the Pancakes
Heat a 12-inch nonstick skillet or griddle over medium heat. Add about 1 teaspoon coconut oil, and carefully spread it with a paper towel, leaving just a thin film on the skillet.
Pour batter into skillet using a ¼-cup measure, spacing pancakes apart. Cook until the edges look set, bubbles form on top, and the bottoms turn golden (2–3 minutes).
Flip pancakes and cook until the second side is golden, about 1–2 minutes more.
4. Keep Warm and Serve
Transfer pancakes to the prepared wire rack in the oven, loosely covered with aluminum foil. Repeat with remaining batter, adding additional oil as needed.
Serve immediately with maple syrup, fresh fruit, or your favorite toppings.
Final Thoughts
These 100-percent whole-wheat vegan pancakes are delicious proof that plant-based breakfasts can be fluffy, satisfying, and nutritious. Perfect for everyday breakfasts or special brunches, they’ll quickly become a favorite!
