Best 3 Easy Vegan Whole Grain Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with these incredibly delicious and healthy vegan whole grain pancakes. Made with a blend of wholesome ingredients, these pancakes are packed with fiber, protein, and essential nutrients, providing a satisfying and nutritious start to your day.
The recipes featured in this article offer a variety of options to cater to different dietary preferences and allergies. Whether you prefer classic buttermilk pancakes, gluten-free options, or a low-carb alternative, there's a recipe here that's perfect for you.
These pancakes are incredibly versatile and can be customized with your favorite toppings. From fresh fruits and nuts to decadent chocolate chips and creamy nut butter, the possibilities are endless. Enjoy them with a drizzle of pure maple syrup, a dollop of vegan yogurt, or a sprinkle of powdered sugar for an extra touch of sweetness.
So, gather your ingredients, preheat your griddle, and embark on a culinary journey that will leave your taste buds dancing with joy. Prepare to savor every bite of these fluffy, golden-brown pancakes that are not only delicious but also nourish your body from within.
WHOLE WHEAT VEGAN PANCAKES
Fluffy and delicious whole wheat pancakes made without eggs, milk, or any dairy! Vegan friendly whole wheat pancakes for two!
Provided by Desiree
Categories Breakfast
Time 16m
Number Of Ingredients 8
Steps:
- Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
- In a medium sized mixing bowl, combine all of the dry ingredients.
- Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
- Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
- After about 3 minutes, heat a non-stick pan on the stove over medium heat.
- Once the batter has rested, it should appear airy and fluffy when stirred.
- Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
- Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
- Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
- Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake.
- Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!
EASY VEGAN WHOLE GRAIN PANCAKES
Delicious, easy and quick! Versatile recipe where you can use different flours and add in whatever you desire! Try using dried fruit or different types of nuts in place of the pecans.
Provided by GALINUSA
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 16m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
- Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 27.8 g, Fat 6.5 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 224.5 mg, Sugar 5.2 g
VEGAN WHOLE WHEAT PANCAKES
These whole wheat pancakes are a time-tested hit in my house. You could easily make them nut free with soy or rice milk or gluten free with oat flour!
Provided by CookingLizard26
Categories Pancakes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
- Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 20.5 g, Fat 5.8 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 404.8 mg, Sugar 5.4 g
Tips:
- Ensure all your ingredients are at room temperature. This helps the batter mix evenly and results in a smoother texture.
- Use a non-stick pan or griddle over medium heat to prevent the pancakes from sticking.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook each pancake for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh fruit, or vegan butter.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These easy vegan whole grain pancakes are a delicious and nutritious breakfast or brunch option. They're made with simple ingredients and they're packed with fiber, protein, and healthy fats. Plus, they're incredibly versatile and can be served with a variety of toppings. So next time you're looking for a quick and easy vegan breakfast, give these pancakes a try!
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