Vegan whole wheat pancakes | Oil free

These vegan whole wheat pancakes are what I whip up when I need a super quick breakfast! My pancake batter doesn’t have eggs, egg replacers, butter/ghee/oil, buttermilk or applesauce. Neither does it call for excessive amounts of leavening agents(baking soda/baking powder).

2 minutes, the batter is ready in 2 minutes, yes I timed it, to be sure! 🙂 These whole wheat pancakes can be whipped up in a jiffy and that is exactly what I expect from a breakfast dish! I generally halve this recipe when am making them for my daughter and it takes only 10 minutes start to finish, only a minute longer than using a boxed mix.

Two years ago, my daughter developed a love for pancakes. Me being lazy, started putting things I had on hand to make a simple, no-fuss, whole wheat pancake batter and surprisingly the pancakes started turning out soft and fluffy. I have been making them ever since!

Why you should be making them!

• 7 simple ingredients that you most likely have on hand.
• Quick, the batter comes together in 2 minutes!
• Healthy whole grain nutrition to start your day.
• Oil-free batter.
• Egg-free.
• Small batch recipe, just enough to serve two. Can be doubled or tripled! 🙂
• Fluffy, not dry

Seriously, this is such an easy recipe and uses ingredients that you likely already have on hand. Egg free pancake recipes usually call for ingredients like applesauce, none of which are needed here! Convenient, small batch recipe, just enough to serve two.

When most recipes on internet call for larger amounts of leavening agents, you may wonder if the amount mentioned in this recipe is too less. I have made these whole wheat pancakes countless number of times and they always are as fluffy as a whole wheat pancake can be! I also don’t enjoy the metallic taste large amounts of baking soda/powder can bring.

Ingredients needed

Whole wheat flour

I like to use Atta in my pancakes, which is Indian whole wheat flour. It is finely milled like whole wheat pastry flour and has a milder flavour like white whole wheat flour.

If Atta isn’t an option, use white whole wheat flour for the best results. I have tried making them using regular whole wheat flour as well. The pancakes made using regular whole wheat flour are still fluffy, but the whole wheat flavour is more pronounced as compared to atta and white whole wheat flour.

Milk

Use any plant based milk of your choice. Use dairy milk if not making a vegan version.

Baking soda

This is what makes these pancakes fluffy. Be sure to use fresh baking soda for good results.

Vanilla extract

The magic ingredient that makes pancakes taste like pancakes. When I forget to add some into the batter, my 5 year old asks me why her pancakes do not taste like pancakes! An essential ingredient it is!

Mix-ins

We love white chocolate chips in our pancakes. Swap them with dark/milk/semi-sweet chocolate chips. I also sometimes add in blueberries, chopped strawberries. Get creative with the mix-ins!

Sweetener

There are days when I don’t add any sweetener into the batter, the white chocolate chips lend enough sweetness. If you like your pancakes sweet, add in some sugar. If serving with syrup, sweetener isn’t really needed.

Variations

I do add some ghee(not vegan) over the pancakes for my daughter. If not making a vegan version I recommend adding ghee/butter on the pancakes while they are still hot. My little one enjoys her favourite white chocolate chip pancakes without syrup, with a cup of milk and she is ready for the day!

Whole wheat pancakes can be served with maple syrup/jaggery syrup, fresh fruits, whipped butter/cream. Make it your own! 🙂

Check out these breakfast dishes

• Gluten free banana pancake/banana dosa
• Super soft gluten free cucumber dosa
• Barley dosa

Vegan whole wheat pancakes | Oil free

Shwetha

Quick, easy, fluffy and delicious whole grain pancakes to start your day!

5 from 3 votes

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Prep Time 2 minutes mins

Cook Time 12 minutes mins

Course Breakfast

Cuisine American

Servings 4 pancakes

Ingredients

  

• 1 cup Atta (Indian whole wheat flour) 120 grams, pls check notes for substitutions
• 1 cup milk of choice 240 grams
• ¼ tsp baking soda
• 2 tsp sugar optional
• 2 tbsp white chocolate chips 30 grams
• ½ tsp vanilla extract
• ¼ tsp salt or to taste

Instructions

 

• Set a griddle/tava to heat on medium heat.
• Add atta, salt, baking soda, sugar if using into a bowl. Give it a good mix.
• Add in the white chocolate chips.
• Add milk, vanilla extract.
• Gently mix to combine wet and dry ingredients. Do not overmix, a few lumps are okay.
• The griddle/tava should be heated by now. If drops of water dance on the griddle, it is hot enough. The griddle should not be too hot, adjust heat accordingly.
• If using cast iron griddle, grease but remove excess oil using a towel to get a pancake with smoothly browned bottom/top.
• Pour about 1/3rd cup of batter on the griddle and spread it a little if needed.
  
• When you start seeing bubbles on the top (for me, it takes about 1½ minutes), flip the pancake. .
  
• Cook flipped for another 1½ minutes. on medium heat.
  

Video

Notes

• Instead of atta, regular whole wheat flour/whole wheat pastry flour/white whole wheat flour can be used. Regular whole wheat flour will have a stronger whole wheat taste compared to atta/white whole wheat flour. Please check the post for texture comparison photo.
• Fluff the flour before measuring.
• Use fresh baking soda.
• Mix batter gently, do not overmix.
• Set the tava/griddle to heat on medium heat and then start mixing the batter.
• Do not rest the batter for too long after mixing. Prepare pancakes soon after mixing the batter. 
• If not making a vegan, oil free version, butter/ghee(non-vegan)/oil can be spread over the pancakes while they are still hot. 

Keyword easy, quick, vegan