Vegan wholegrain pancakes that are still fluffy! Topped with a blueberry sauce for a healthy, tasty breakfast.
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...
📖 Recipe
Whole-Food Plant-Based Pancakes
These fluffy vegan pancakes are made with whole-foods plant-based ingredients that will satisfy your sweet tooth and provide lot's of filling fibre and nutrients for a healthier breakfast.
Ingredients
- 100 g / 3.5 oz wholewheat flour
- 1 tbsp arrowroot powder, or tapioca flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 180 ml / ¾ cup unsweetened dairy-free milk
- 2 tbsp almond butter
- 4 tbsp / ¼ 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
Instructions
- 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 ¼ 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 Information
Yield 6 Serving Size 1 pancakeAmount Per Serving Calories 186Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 143mgCarbohydrates 34gFiber 4gSugar 14gProtein 5g
Lindsey says
Thanks for he recipe this was very tasty! I added a tablespoon of cacao powder into the batter and made chocolate pancakes as a twist
Kirsty says
Can I supplement the almond butter with something else to make these? They look SO tempting!
Aimee says
Any kind of nut or seed butter! Hope you get to try them :)
Lisa Viger is Planted365 says
Wow, these look delicious. I use vinegar in my favorite cake recipe. It really does make it fluffier. Nice blog!
Petra / Be Healthy Now says
I really need to try making these pancakes, they look so delicious! It's interesting to see though that you add apple cider vinegar to them. I have it at home, not a problem, it's just that I haven't seen this ingredient in pancakes before!
Aimee says
Thanks Petra! I just included a note to explain about the apple cider vinegar, in case it seems a bit strange. Basically it interacts with the baking powder to help create more air and fluffiness in the batter :) Let me know if you give them a try