The Best Vegan Whole Wheat Pancakes

The Best Vegan Whole Wheat Pancakes

Honestly, if it’s up to me I’m having these for breakfast every weekend. Not only do they look super bright and playful, they’re also super tasty – and by using whole wheat flour, I can even convince myself they’re healthy – sort of, anyway.

When I was little, up until the age of 7 I lived in the same street as my grandparents. This meant that I was over at their house all the time – on Saturdays to play in their garden, and on school days to have lunch with them in between classes. I always enjoyed any lunch we had, but if we would ask really nicely, my grandmother could usually be persuaded into making her special: pancakes. We would douse every pancake in jam, sugar and cinnamon, caramel syrup or chocolate sprinkles, roll it up and eat it with our hands, getting all sticky and messy in the process.

Now my grandmother’s pancakes were unlike the ones in this recipe, as I live in the Netherlands and pancakes here are usually much thinner (almost like crepes) and larger, the size of a large frying pan. They’re eaten individually rather than stacked, although we do eat multiple of them in a row. Although Dutch pancakes are thin, my grandmother always made so many pancakes that they formed an impressive stack. We would always have leftover pancakes afterwards, which made for a brilliant breakfast the next day!

While these pancakes are of the small, fluffy, American kind, they bring me back to my childhood nonetheless – they are sweet and playful, stacked high, and the smell of baking them brings me back to my grandparents’ kitchen. They are fluffy as can be, due to the vegan buttermilk: by adding vinegar to soy milk, the milk curdles to a buttermilk-like consistency. The acidity of the buttermilk then reacts with the baking soda to make the pancakes puff up beautifully while baking. After mixing the baking soda and the vinegar, don’t let the batter sit out for too long, as this will affect how much they raise while baking.

I added a spirulina custard to the recipe to throw in some more colour, which I felt would go well with the cherries and soy yogurt I wanted on top. I also decorated my stack of pancakes with some vegan unicorn sprinkles, as I am a total 5-year-old on the inside. If you try this recipe at home, let me know what you think in the comments!

The Best Vegan Whole Wheat Pancakes

This vegan pancake stack is the perfect way to celebrate the weekend!
Cook Time40 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Pancakes, Spirulina, Vegan pancakes
Servings: 2 stacks of 4-5 pancakes
Calories: 412kcal

Equipment

  • Microwave

Ingredients

Pancakes

  • 250 ml soy milk other plantbased milks like oat or almond will work too
  • 1 tbsp apple cider vinegar sub white vinegar if you don't have ACV
  • 125 g whole wheat flour
  • 1 tbsp sugar optional, but makes the results a lot better
  • 1 tbsp baking soda
  • salt to taste
  • 1 tsp coconut oil you can use any other neutral oil or vegan butter

Spirulina custard

  • 250 ml soy milk
  • 1 tbsp corn starch
  • 1 tbsp maple syrup adjust to suit your preference
  • ½ tsp spirulina
  • vanilla extract

Other toppings

  • soy yogurt optional
  • sprinkles optional
  • cherries or other berries (frozen) optional

Instructions

Spirulina custard

  • In a microwave-safe bowl, whisk together the soy milk for the custard with the corn starch, maple syrup and vanilla.
  • Heat the custard in 30 second increments, stirring in between, until thickened to a sauce. This usually takes around 3 minutes.
  • In a small bowl, mix the spirulina with a teaspoon of water, this is done to prevent lumps. Add to the custard and whisk in.

Pancakes

  • Mix the soy milk for the pancakes with the vinegar and stir to make the vegan buttermilk.
  • In a large bowl, mix together the flour, salt, sugar and baking soda.
  • Heat up your frying pan and let the coconut oil melt.
  • Once your pan is hot, whisk together the flour mixture with the buttermilk.
  • Start baking your pancakes right away – in a large frying pan, you should be able to bake 3-4 small pancakes at the same time.
  • Once they're baked on one side, but before the tops are dry, carefully flip each pancake, so that they become large and fluffy, with two golden brown sides. Repeat until all batter is gone.
  • Once you've finished baking the pancakes, stack them up on 2 plates. Top them with spirulina custard, soy yogurt, fruits, or any other toppings you like, such as nut butter, syrup, vegan butter, sprinkles or chocolate.
  • Enjoy!

Notes

The custard can also be made on the stove, by boiling it in a small pot. Using the microwave is much easier however! 


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