Whole Wheat Vegan Pancakes



  1. In a large mixing bowl, combine whole wheat flour, baking powder, and salt. Mix well and set aside.
  2. In another bowl, whisk together non-dairy milk, maple syrup or agave nectar, coconut oil or olive oil, and apple cider vinegar.
  3. Gradually pour the wet mixture into the dry mixture while stirring to avoid lumps. Stir until just combined - do not overmix. The batter should be slightly lumpy.
  4. Let the batter rest for about 5 minutes to allow the baking powder to activate and thicken the batter slightly.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or olive oil.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges become slightly dry, about 2 minutes. Flip the pancake with a spatula and cook for another 2 minutes until golden brown on both sides.
  7. Repeat this process for remaining batter, adding more oil to the skillet as needed. Keep cooked pancakes warm in an oven set to low heat while you cook the rest of the batter.
  8. Serve your delicious whole wheat vegan pancakes with your choice of fresh fruit or your favorite syrup and enjoy!