Recently, I’ve been trying to eat a more whole plant-based diet instead of my usual junk food vegan diet and whilst I still am and always will be partial to my regular vegan pancakes and other sugary, junk food goodness, I thought I would give my favourite breakfast meal a wholesome makeover.
So these are Whole-Food Plant-Based Pancakes! They’re fluffy, tasty, filling and nutritious.
I’ve swapped plain flour for wholegrain flour, oil or vegan butter for almond butter and used date syrup – which is the most nutritious sweetener, in my opinion, although you could also use maple syrup too.
I also added some apple cider vinegar (you can also use white vinegar) which I find helps make them more fluffy. It interacts with the baking powder to help the batter rise as it cooks!
You could also try using a squeeze of lemon juice.
The result is delicious, surprisingly light and fluffy pancakes that will keep you full and satisfied all morning.
Of course, there is a difference between plain flour and wholegrain flour baked goods so don’t expect these to taste exactly like my other pancake recipe but I can promise you these are REALLY good. Just in their own right.
So if you’re trying to avoid processed foods and all cost but have some serious pancake cravings – you need these in your life…
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 100 g / 3.5 oz wholewheat flour
- 1 tbsp arrowroot powder, or tapioca flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 180 ml / 3/4 cup unsweetened dairy-free milk
- 2 tbsp almond butter
- 4 tbsp / 1/4 cup date syrup, or maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 50 g / 1.7 oz fresh blueberries, plus extra, for serving
- Heat a dry, non-stick frying pan on a medium heat. I recommend using a dollar pancake pan for the perfect shape, which will also help the batter rise more.
- Mix the dry ingredients together in a large bowl.
- Stir in the wet ingredients until well combined and the texture is runny but thick. Fold in the blueberries.
- Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
- Repeat with the rest of the batter.
- Serve with extra blueberries and a generous amount of syrup. Enjoy!
Nutrition InformationYield 6 Serving Size 1 pancake
Amount Per Serving Calories 186Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 143mgCarbohydrates 34gFiber 4gSugar 14gProtein 5g