Fluffy, light vegan pancakes that are delicious and actually good for you because they're made with whole wheat and flaxmeal. This is the breakfast you'll look forward to waking up to every weekend morning, and it takes under 30 minutes to make.

Healthy pancakes may sound like an oxymoron, but they are very possible. Something I proved to you 12 years ago with these quite perfect Vegan Pancakes that just happen to be whole wheat.

Over the years, many of you have made these and some of you have returned to tell me how much you love them. I can't agree more. This is probably the breakfast I make most often in my kitchen, and it really is a foolproof recipe, and one I've hardly changed over the dozens of times I've made these pancakes for family and friends.

I will admit that I have one pancake recipe that tops this one healthwise-- my Blueberry Sourdough Pancakes. I do love those pancakes with a passion for that reason, but there's one problem with anything sourdough: time. With sourdough pancakes, as with sourdough waffles, you need to remember to start your batter the night before. If you don't, there are no shortcuts.

These vegan pancakes taste just as good though. And they are even easier to make. You can put the batter together in under 10 minutes, and after that making them is a breeze.

Tips for making the best and fluffiest vegan pancakes:

To make these pancakes, I use whole wheat pastry flour. Whole wheat pastry flour, which is made from a light whole grain, is low in gluten and a perfect substitute for all-purpose flour in most baked goods, other than delicate cakes and breads. At the same time it also adds to the nutritive value of any food it goes in because it contains large amounts of fiber and protein.

I have had readers tell me that they used regular whole wheat flour in this recipe with great results. You can try that, of course, but my advise, if you are using regular whole wheat flour, would be to mix it half-and-half with unbleached all purpose. That way your pancakes will be soft and tender and fluffy, while still being healthy.

These pancakes are so tender and fluffy because they are "buttermilk" pancakes -- vegan "buttermilk," that is. And I make that by adding a couple of teaspoons of apple cider vinegar in the nondairy milk and letting it stand for a minute or two before adding it to the other ingredients.

The "eggs" here are flax eggs, of course, made by adding two tablespoons of flaxmeal to six tablespoons of water. For this recipe you don't have to use separate containers to make the vegan "buttermilk" and the flax eggs. You can throw in the milk and apple cider first, add in the flaxmeal and measure out the water into the same bowl, and continue adding the other wet ingredients.

When you mix a pancake batter, always mix until the wet and dry ingredients are just mixed together. The batter can be lumpy, that's fine. Don't take a whisk and try to beat everything to smoothness, because that will just beat air into your batter and strengthen the gluten in the wheat, leaving you with dense pancakes. Not good.

Finally, this is a basic pancake recipe. You can make this as is and serve it with maple syrup and some fruit and everyone will thank you for a fabulous breakfast. But you can also tailor this recipe to your liking: Stir in fruit like blueberries or strawberries (leave the blueberries whole and chop the strawberries before adding them to the batter). You can also add lemon juice and zest to the batter to make lemony pancakes Add cinnamon for a holiday flavor that goes perfectly with cold weather and hot coffee. Or add dry ginger for gingerbread pancakes.



What do I serve the pancakes with?

All you need is maple syrup and perhaps some fruit on the side for a perfect breakfast.

Ingredients you will need:

Whole wheat pastry flour (or a mix of regular whole wheat flour and all purpose flour.

Baking powder

Baking soda

Salt

Nondairy milk (I used almond)

Apple cider vinegar

Flaxmeal

Maple syrup

Pure vanilla extract

Looking for more vegan pancake recipes?

Vegan Pancakes Recipe

Soy-free | Nut-free | Wholegrain