Whole Wheat Pancakes

Obvious choice for breakfast, but we often make these for supper too! I double this recipe, freeze some and then pop them into the toaster when we need a quick breakfast.


1 Cup Plant Milk

1 TBSP Apple Cider Vinegar

1 Cup Whole Wheat Flour

1 TBSP real Maple Syrup

1/2 TSP Baking Powder

1/4 TSP Baking Soda

1/4 TSP Salt (optional)

1 Flax “Egg” (1 TBSP Flaxmeal/Ground Flaxseeds with 2.5 TBSP water- let sit 5 minutes)



Prepare your Flax “Egg”. In another bowl, mix the milk and apple cider vinegar and let sit 5 minutes. The milk will start to “curdle” this is what you want.

Mix all your dry ingredients together. Add in the maple syrup,  milk/apple cider vinegar mix as well as the Flax “Egg”. Combine well but do not beat. Use batter right away.

Heat a non-stick pan on medium to high. Spoon out pancake batter into pan forming cakes. Wait until bubbles rise through the pancakes to flip (approx. 1-3 minutes). Only flipping once. Cook 1-3 minutes on second side.

Serve with fresh fruit and/or real maple syrup. You can add in small berries, dried fruit or chocolate chips to the batter before cooking as well. This batch I made tonight I used some vegan chocolate chips.

Makes about 12 medium 3″ round pancakes.

Flax “Egg”
Pancake Batter (with a few chocolate chips!)




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