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This Vegan Whole Wheat Pancake recipe is my family’s favorite Saturday morning breakfast. This vegan pancake recipe is full of plant-based, healthy ingredients, and makes the most delicious breakfast.
I love making homemade pancakes on the weekend, and these vegan pancakes without eggs are my absolute favorite pancake recipe!
When I first started eliminating meat products from my diet, I had a hard time finding a breakfast recipe without eggs. I love pancakes, but they aren’t vegan. Through trial and error we came up with this eggless pancake recipe and now it’s the only one we’ll make.
If you are looking for a healthier vegan pancake recipe you have got to try this recipe!
Where’s the Recipe?
Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits this page, we’re dedicated to providing a lot of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.
If you’re confident in the kitchen and want to skip past all of that, please simply scroll to the bottom of the page where you will find our easy to print eggless pancakes recipe.
Ingredients in this Eggless Pancakes Recipe
- Chia seeds: Chia seeds and water are how we create an egg substitute for our eggless pancake batter. Learn more about egg substitutes here.
- Plant based milk: I use unsweetened almond milk but you can also use oat milk, coconut milk, or soy milk. Just find the unsweetened and unflavored options.
- Apple cider vinegar: We use apple cider vinegar to make a vegan butter milk alternative. You can also use white vinegar or lemon juice.
- Whole wheat flour: I like to use whole wheat flour whenever I can. Whole wheat flour and white flour are pretty different. Whole wheat flour is made by grinding entire wheat kernels into a powder, whereas white flour removes the most nutrient-rich parts: the bran and germ. Whole wheat flour is a good source of protein, fiber, and a variety of vitamins and minerals.
- Baking powder: Baking powder is what helps to make fluffy pancakes with a slightly less dense texture.
- Baking soda: We use baking soda in this recipe to neutralize the acid.
- Salt: In all baked goods, the correct amount of salt is essential for a final flavor that’s not too bland, not too salty, but just right.
- Ground cinnamon: Ground cinnamon adds a traditional flavor, and it’s a natural antioxidant.
- Vegan butter: Melted butter is what we need. I use Earth Balance butter.
- Maple syrup: Maple syrup is a natural sweetener. It’s our favorite liquid sweetener when needing to add a hint of sweet to our recipes because it contains a small amount of minerals, such as manganese and zinc. Bonus: It’s also vegan!
- Vanilla extract: Be sure and grab the pure vanilla extract, not the imitation.
How to Make Eggless Pancakes
- Add chia seeds to water and set aside to form a gel.
- Add vinegar to the almond milk and set aside to allow it to curdle. The two combined will form a substitute for buttermilk.
- In a medium bowl add the whole wheat flour, baking soda, ground cinnamon, baking powder, and salt. Mix to create your dry ingredients.
- Stir the chia seeds. This gives them a more uniform consistency and allows them to soften. If they’re hard to stir they might need more water – it’s ok to add more.
- Melt your butter and into a small mixing bowl add the melted vegan butter, maple syrup, and vanilla extract.
- Add the almond milk/vinegar mixture as well as chia seeds to the other wet ingredients. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
- Mix the wet ingredients and dry ingredients just until mixed, and then set the pancake batter aside.
- These cook differently from regular pancakes – I’ve added details instructions here for you to follow. Once you know how these cook the first time, they’ll be easier to make – I promise!
- Turn the griddle onto medium heat to medium-high heat (just to the high side of medium) and spray with a neutral flavored oil cooking spray (olive oil or avocado oil work well). Allow the griddle to completely heat before adding pancake batter.
- Pour your pancake batter to add 3-4 pancakes to the hot griddle – about half the amount of pancakes you’d add for a traditional recipe. Because of the absence of eggs, this eggless pancake batter spreads a bit wider and takes longer to firm up than typical batters, so you’ll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won’t heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
- Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. Maybe check the bottoms at 4-5 minutes to ensure your stovetop cooks like mine does. You’ll want the outsides of them to begin to turn golden brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it’s solid underneath.
- Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
- Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take longer than traditional pancakes.
- Serve your vegan pancakes warm and top with maple syrup. See recipe tips below for more delicious pancakes toppings!
Recipe Tips
- I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and, after they’re cooked, has the consistency of traditional whole wheat pancakes.
- I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!
- There are a variety of delicious and nutritious toppings that you can add to your vegan whole wheat pancakes. Here are a few ideas:
- Fresh fruit, such as berries (hello blueberry pancakes!), sliced banana, or sliced apples
- Maple syrup or agave nectar
- Nuts and seeds, such as walnuts, almonds, or extra chia seeds
- Nut butter, such as peanut butter or almond butter. Not only do they taste delicious, but the Mayo Clinic reports that nuts help improve cholesterol levels. A serving of nut butter is a great source of valuable nutrients.
- Yogurt, such as coconut yogurt or soy yogurt
- Chocolate chips, dried fruit, or spices
Healthy Eating Plans
21 Day Fix Vegan Whole Wheat Pancakes
Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons
Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon
Weight Watchers Vegan Whole Wheat Pancakes
5 Points on the 2023 Plan
Looking for more vegan breakfast recipes?
- Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for vegan breakfast but it also makes an excellent side dish for brunch or even dinner!
- Homemade Healthy Bagels This golden brown Homemade Bagel recipe is made with whole wheat flour and tastes absolutely delicious!
- Vegan Breakfast Hash Browns Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy gluten free recipe has crispy potatoes and a rainbow of veggies.
- Baked Banana Oatmeal This Baked Banana Oatmeal recipe is a real treat–it can easily be eaten for breakfast or dessert! Mashed bananas, whole grain oats, chia seeds, almond milk, and spices make this a hearty and fulfilling gluten free dish.
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Vegan Whole Wheat Pancakes
Approximate Serving Size: about 2 pancakes, depending how big you make them
Servings 6 people
This Vegan Whole Wheat Pancakes recipe is my family's favorite Saturday morning breakfast. This vegan pancake recipe is full of plant-based, healthy ingredients, and makes the most delicious pancakes.
Equipment
- Mixing Bowls
- Measuring Cups
- Enameled Cast Iron Pan
Ingredients
- 1/3 cup chia seeds
- 1 cup water
- 1 cup plant based milk (I use unsweetened almond milk)
- 1 tbsp apple cider vinegar
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp butter melted (I prefer unsalted)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Add chia seeds to water and set aside to form a gel. 1/3 cup chia seeds 1 cup water
- Add vinegar to milk and set aside to allow it to curdle, will form a substitute for buttermilk. 1 cup plant based milk 1 tbsp apple cider vinegar
- To a bowl, add flour, baking powder, baking soda, salt, and cinnamon. 1 cup whole wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon
- Stir chia seeds. This gives them a more uniform consistency and allows them to soften.
- To a small bowl add melted butter, maple syrup, and vanilla. 2 tbsp butter 2 tbsp maple syrup 1 tsp vanilla extract
- Add almond milk/vinegar mixture as well as chia seeds. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
- Mix wet and dry ingredients just until mixed, set aside.
- Turn the griddle onto medium-high heat (just to the high side of medium) and spray with an olive oil cooking spray. Allow the griddle to completely heat before adding pancake batter.
- Add 3-4 pancakes to the griddle – about half the amount of pancakes you'd add for a traditional recipe. Because of the absence of eggs, this batter spreads a bit wider and takes longer to firm up than typical batters, so you'll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won't heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
- Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. You'll want the outsides of them to begin to brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it's solid underneath.
- Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
- Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take a bit longer than traditional pancakes.
- I'll be the first to admit that cooking pancakes without eggs isn't the easiest thing to do at first, but you'll find yourself coming back to this egg-free recipe every weekend like we do because it's delicious and after they're cooked, has the consistency of traditional whole wheat pancakes.
Notes
Recipe Tips
- I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and after they’re cooked, has the consistency of traditional whole wheat pancakes.
- I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 231mg | Fiber: 6g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 2mg
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