Plant-based pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. This easy recipe makes deliciously fluffy pancakes that is perfect for the whole family.
Fresh, homemade pancakes are the best Saturday morning tradition. There is nothing better than a warm stack topped with fresh fruit and drizzled with maple syrup. Perfect for breakfast or to have for brunch, these pancakes are sure to be a hit.
These pancakes are perfect, being light and fluffy They are made using 100% whole wheat flour giving them a hearty serving of whole grains. This recipe is also oil-free, sugar-free, and completely plant-based. Both the oil and sugar are completely unnecessary, as this recipe is great without. The use of simple ingredients makes these healthy pancakes sure to become a weekend favorite.
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If you like plant-based pancakes, try these other breakfast recipes!
- Chocolate Breakfast Bread
- Whole Wheat Banana Bread
- Peanut Butter Granola
- Strawberry Lemon Oat Squares
- Potato and Chickpea Hash
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Healthy Plant-Based Whole Wheat Pancakes
Pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. Made with no oil, no sugar, and 100% whole wheat, these plant-based pancakes are both nutritious and delicious. This easy recipe makes deliciously fluffy pancakes that are perfect for the whole family!
Ingredients
- 2 cups whole wheat flour
- 1 cup almond milk
- 2 tbs apple cider vinegar
- 1/2 tbs baking soda
- 1/2 tsp baking powder
- 2 tbs ground flaxseed
- 1/2 tsp salt
- 1 cup water
Instructions
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Combine the apple cider vinegar and almond milk in a large bowl. Let sit while continuing with recipe.
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In a separate mixing bowl, combine the flour, baking soda, baking powder, ground flaxseed and salt.
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Add water to the apple cider vinegar and milk.
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Mix in dry ingredients to the wet.
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Heat a well-seasoned cast iron griddle or large greased skillet on medium heat.
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Serve with maple syrup, peanut butter, fresh fruit, or your favorite pancake toppings.
Recipe Notes
This recipe does great in the freezer. Make a double batch and freeze the remaining in a freezer bag for quick pancakes on demand.
If your making this recipe for a family or larger group, double the recipe. For a family of 5, doubling the recipe works great with a few left over.
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I stumbled upon this website the other day. The recipes all sounded so good I couldn’t wait to try one. These pancakes were absolutely amazing!!! I spread a little peanut butter on them with a no sugar blueberry and raspberry compote. I already want to make them again.
Thank you for the pancake recipe. My husband and I eat WFPB. I craved pancakes and so tried your recipe. It didn’t turn out like the image of yours. It’s because of me. I am new to this way of cooking, raw ingredients so I still have a lot to learn. The first batch was too thick so I added water to thin the batter. Like it better.
I track what I eat in an app. Can you provide the nutrition info, such as calories, fat, protein and so forth?
These were great! I was looking for a healthy pancake recipe without sugar or eggs for my 6 month old and these were perfect! Thank you!
Hi Camillle!
I am so glad you liked them!
– Alexis
Great recipe i to added a little bit more water And also a tablespoon of unsweetened cocoa so my little one would eat it and she loved it. Great texture Very fluffy and cooks nicely.
Hi! Can I use another vinegar instead of the apple cider one? Thanks!
Hi Fergie! Yes, you can. Apple cider vinegar just adds a little more nutritional value.
Thanks for the great recipe! I find that I need to add a little bit more water to make the consistency less thick. Also, I’ve tried adding chocolate chips and it still works! Next time, I’ll try blueberries.
Hi Ted! I am glad you liked them! Chocolate chips sounds like a delicious addition, definitely must try.