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Easy Whole Wheat Vegan Pancakes – No Oil

4.97 from 27 votes

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Delicious vegan whole wheat pancakes are quick and easy to make with simple ingredients. Enjoy these oil free pancakes for a plant based breakfast your whole family will love.

Stack of vegan whole wheat pancakes topped with blueberries and maple syrup; breakfast sausage, tofu scramble, and blueberries in background

Looking for a quick and tasty plant based breakfast? Wanting something that the whole family will enjoy, vegan or not? These whole wheat vegan pancakes are a perfect option for a weekend morning.

Made with easy to find pantry ingredients, you can have light, fluffy, healthy pancakes in minutes! No oil, eggs, or dairy necessary!

Ingredients needed for these whole wheat vegan pancakes:

Maple syrup being poured over stack of pancakes topped with blueberries; breakfast sausage, tofu scramble, and blueberries in background

This is a list of the ingredients in these pancakes. The measured amounts are in the recipe card below.

  • Whole wheat pastry flour – to make these gluten free, a gluten free flour blend can be substituted
  • Baking powder
  • Ground flax seed – an excellent source of Omega 3 fatty acid.
  • Salt
  • Non-dairy milk – I use plain unsweetened soy milk, but feel free to use your favorite non-dairy milk
  • Maple syrup
  • Apple cider vinegar
  • Vanilla

These oil free vegan pancakes take only minutes to whip up, so they’re perfect for weekends, or even a weekday morning. Since they’re made with whole wheat flour, they have plenty of fiber to fill you up and keep you satisfied.

HELPFUL TIP: To cook these pancakes without oil, you’ll need a good quality non-stick pan or skillet. My favorite non-stick skillet is this Ozeri Stone Earth pan. I’ve been using this pan frequently for over two and a half years now, and nothing sticks to it!

Variations and serving suggestions:

Stack of whole wheat vegan pancakes topped with blueberries and maple syrup, with forkful of pancake resting on plate; breakfast sausage, tofu scramble, and blueberries in background

How to store leftover pancakes:

Leftover pancakes can be stored in the refrigerator for a few days. You can also make a double batch of these pancakes and freeze them for easy breakfasts. Just place them in an air tight container or ziploc bag and squeeze out as much air as you can. You can place a piece of parchment between the pancakes to keep them from sticking together.

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Stack of pancakes topped with blueberries and maple syrup; breakfast sausage, tofu scramble, and blueberries in background
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4.97 from 27 votes

Vegan Whole Wheat Pancakes

Delicious vegan whole wheat pancakes are quick and easy to make with simple ingredients. Enjoy these oil free pancakes for a plant based breakfast your whole family will love.
Course Breakfast
Cuisine American
Keyword Oil Free, Quick & Easy, Whole Grain
Prep Time 5 minutes
Total Time 15 minutes
Servings 6 pancakes
Calories 222.7kcal
Author Teresa Sklenicka

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground flax seed
  • ¼ teaspoon salt
  • 1 cup non-dairy milk
  • 2 tablespoons maple syrup
  • 1 ½ teaspoon apple cider vinegar
  • 1 teaspoon vanilla

Instructions

  • Combine the flour, baking powder, flax seed, and salt in a small bowl.
  • In a small bowl, stir together the non-dairy milk, maple syrup, vinegar, and vanilla. Allow this to sit for a few minutes.
  • Pour the wet ingredients into the dry ingredients and stir to combine.
  • Heat a non-stick skillet on medium heat.
  • With a ¼ cup or 1/3 cup measuring cup, pour batter onto the hot pan.
  • Flip the pancakes when they are bubbly and beginning to dry around the edges. The second side will cook faster than the first side. Remove from the pan when they are golden brown.

Nutrition

Serving: 2pancakes | Calories: 222.7kcal | Carbohydrates: 43g | Protein: 7.1g | Fat: 1.9g | Sodium: 715.1mg | Fiber: 6.9g | Sugar: 8.5g | Vitamin A: 167.73IU | Vitamin C: 0.24mg | Calcium: 387.48mg | Iron: 1.97mg

Nutrition calculations are approximate.

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By on September 20th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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