Vegan recipes

Recipe: Vegan whole wheat pancakes

Although I’ve never really thought of pancakes as unhealthy food, I have never managed to make them without eggs. Until now! Read on for a delicious vegan pancake recipe.

These pancakes are entirely healthy, as they are dairy-free, don’t contain any refined sugar or grains and are free of eggs. I decided to give up eating eggs after reading several studies on the health risks of egg consumption 1, 2. I replaced the eggs with unsweetened apple sauce and the milk with soy milk. I also added a little bit of maple syrup to the batter to make it sweeter. An additional benefit: you will notice that after eating these, you will feel much less stuffed compared to when you eat ‘normal’ pancakes (if you ever do). You can add blueberries, banana, nutritional yeast or vegetarian bacon to the batter, or anything else you like, to make a lot of different pancakes.

vegan whole wheat pancakesvegan whole wheat pancakes

vegan whole wheat pancakesvegan whole wheat pancakesvegan whole wheat pancakes

vegan whole wheat pancakes

vegan whole wheat pancakes

vegan whole wheat pancakesEnjoy!

Emmelyn x

How do you vegans make your pancakes? Any other great egg or milk substitutes that work well? Let me know in the comments!

Print Recipe
Recipe: Vegan whole wheat pancakes
Vegan pancake recipe
Course Dessert
Cuisine Vegan
Cook Time 30 mins
Servings
pancakes
Course Dessert
Cuisine Vegan
Cook Time 30 mins
Servings
pancakes
Instructions
  1. Sift the flour and put in a large bowl with the salt.
  2. In a separate bowl, whisk the apple sauce, maple syrup and vanilla extract.
  3. Add the apple sauce mixture and 550 ml of soy milk to the flour. Mix well until it’s a smooth mixture.
  4. Heat a bit of olive oil in a frying pan and use a soup ladle to pour the batter in the pan (1 spoonful per pancake). If you want to add fresh fruit, just place it onto the wet batter (I used blueberries and vegetarian bacon).
  5. Bake the pancake on one side until the batter on top is dry. Flip it and bake for a few more minutes until both sides are light brown.
Recipe Notes

I’m from Holland, so I like my pancakes large and thin. If you prefer thicker, smaller pancakes (American pancakes), use less milk (about 500 ml) and use less batter per pancake so they can become smaller and thicker. You may also want to add some baking soda (1 tablespoon).

Share this Recipe

You Might Also Like...

No Comments

Leave a Reply