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Vegan Whole Wheat Pancake

Feel free to personalize this simple vegan pancake recipe to your own taste preferences.
Vegan Whole Wheat Pancake

Submitted By:

Dietary Interests: Low Fat , Low Sodium , Mediterranean , Vegan , Vegetarian

Yield:

16 servings

Total Time:

11 minutes and 20 seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

8 servings

Total Time:

11 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

8 servings

Total Time:

11 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 3 cups (720 ml) Cashew Milk
  • ¼ cup (60 ml) maple syrup
  • 2 Tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups (320 g) whole wheat flour, if using Vitamix ground whole wheat flour increase to 3 cups (480g)

Directions

  1. Place cashew milk, maple syrup, baking powder, and cinnamon into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 4.
  3. Remove the lid plug, carefully sprinkle in all the flour, and allow to process another 15 to 20 seconds or until ingredients are incorporated. Stop the machine, remove the lid, and scrape ingredients from the sides of the container and stir lightly with a spatula if needed, before continuing to process on low speed, until the batter is fully mixed. 

*If using fresh-ground whole wheat flour, let the mixture hydrate in the refrigerator for about 1 to 2 hours before using. You can also make this the day before and it let hydrate overnight so that it's ready to use in the morning. 

Chef's Notes

Made with simple ingredients, this is a healthy alternative to many of those box pancake mixes.

Ingredients

  • 1½ cups (360 ml) Cashew Milk
  • 2 Tablespoons maple syrup
  • 1 Tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 cup (160 g) whole wheat flour, if using Vitamix ground whole wheat flour increase to 1½ cups (240g)

Directions

  1. Place cashew milk, maple syrup, baking powder, and cinnamon into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 4.
  3. Remove the lid plug, carefully sprinkle in all the flour, and allow to process another 15 to 20 seconds or until ingredients are incorporated.

*If using fresh-ground whole wheat flour, let the mixture hydrate in the refrigerator for about 1 to 2 hours before using. You can also make this the day before and it let hydrate overnight so that it's ready to use in the morning.

Chef's Notes

Made with simple ingredients, this is a healthy alternative to many of those box pancake mixes.

Ingredients

  • 1½ cups (360 ml) Cashew Milk
  • 2 Tablespoons maple syrup
  • 1 Tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 cup (160 g) whole wheat flour, if using Vitamix ground whole wheat flour increase to 1½ cups (240g)

Directions

  1. Place cashew milk, maple syrup, baking powder, and cinnamon into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 4.
  3. Remove the lid plug, carefully sprinkle in all the flour, and allow to process another 15 to 20 seconds or until ingredients are incorporated.

*If using fresh-ground whole wheat flour, let the mixture hydrate in the refrigerator for about 1 to 2 hours before using. You can also make this the day before and it let hydrate overnight so that it's ready to use in the morning.

Chef's Notes

Made with simple ingredients, this is a healthy alternative to many of those box pancake mixes.