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Fluffy Whole Wheat Vegan Pancakes

What everyone's love for breakfast, Pancakes! This is not ordinary pancakes you usually have, but this is something healthier version that still yummylicious!
Total Time 20 mins
Course Breakfast, Snack
Servings 2 people


  • 1 cup Whole Wheat Flour (you can also use almond flour or gluten-free flour)
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup Hazelnut milk (you can also use unsweetened almond milk or other plant-based milk of your choice)
  • 2 tbsp Maple Syrup (you can also use coconut sugar or stevia)
  • 1/2 tsp cinnamon (optional, to add flavor and fantastic fragrance)
  • 1 tsp vanilla extract (optional, to add flavor)
  • 1/2 tsp oil


  • Mix together the flour, baking powder, sea salt, and cinnamon in a bowl. Slightly mix.
  • Add hazelnut milk and maple syrup, stir until all ingredients ‘mixed’.
  • Let the batter sit for about 5-10 minutes.
  • While waiting, heat the pan over medium-high heat and add 1/2 tsp of oil.
  • Scoop the batter into the pan, you can use 1/2 or 1/3 cup portions for a better form of pancakes.
  • Once there few bubbles in the middle and they look cooked on the edges, flip it and cook for a couple of minutes on the other side.
  • Serve on a pile, slowly pour either maple syrup or honey on top. Add some sliced bananas like mine on the photos, or berries or anything of your choice (add mindfully, please 😉)
  • Enjoy these pancakes with fresh juice or hot beverage of your choice!



Best to use a non-stick pan to avoid adding oil every pancake. But if you don’t have, try to add a little amount of oil each pancake or when necessary.
Keyword breakfast, breakfastrecipe, cooking, easydessert, easyrecipe, easysnack, healthiermeals, healthierpancakes, healthierrecipe, pancakes, quicksnack, quicktomake, vegan