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Eggless Pancakes with healthy whole wheat and flax are just begging to be topped with fresh fruit and a drizzle of pure maple syrup!
This is an easy basic pancake recipe that’s as perfect for a lazy weekend brunch as it is a quick weekday breakfast.
A recipe that begs for sweet toppings and a flowing river of pure maple syrup.
Bonus: It’s healthy, dairy free, oil free, nut free, and vegan! You’re going to love these Whole Wheat Eggless Pancakes.
Ingredients you need
Ingredient notes and substitutions
Flour ~ I like to use white whole wheat flour in this pancake recipe because the taste is a bit milder, and the texture and color a bit lighter, than regular whole wheat flour. White whole wheat is still 100% whole wheat, it is just made from a different variety of wheat.
Despite low-carb and gluten free eating being quite trendy these days, 100% whole wheat products are incredibly healthy. Of course, if you have been diagnosed with Celiac disease or gluten-intolerance, then you definitely need to stay away from anything containing gluten, but for everyone else, there is no need to eliminate these healthy grains from your diet.
Whole wheat is good source of fiber, manganese, magnesium, B vitamins, and even protein. Whole grains promote heart health, gastrointestinal health, and may help to protect against certain cancers. [source]
Regular whole wheat, spelt, or all-purpose flour may be used. Please note that using all-purpose flour, which is a refined wheat flour, will not provide all of the health benefits listed above.
If you are gluten free, I recommend using a gluten free flour blend that is designed to replace wheat flours cup for cup. I have good results using Bob’s Red Mill Gluten Free 1:1 Baking Flour.
Flax ~ Flaxmeal increases the fat content and moisture in the recipe.
Flax seeds boast a high omega-3 fatty acid content. These are the good fats! They also contain good amounts of fiber, potassium, B vitamins, protein, and antioxidants. They are anti-inflammatory, support brain health and digestive health, aid in lowering cholesterol, and may protect against certain cancers. [source]
Whole flax seeds are hard to digest, so it’s recommended to grind them into flax meal before consuming. I find a small coffee grinder perfect for the job.
You can find already ground flaxmeal (sometimes called flaxseed meal or flaxseed flour) in most grocery stores. Whether you buy whole seeds or meal, store then in an air-tight container in the fridge as they are sensitive to heat and light.
Flaxmeal can be used in smoothies, baked goods, sprinkled onto oatmeal, toast, or salads, added to the mixture for veggie burgers or meatballs, and so much more!
If you don’t have it or are allergic, you could try using almond flour as a substitute. Ground chia seeds may also work, though they will absorb more liquid than flax, so use half the amount.
Want more flax in your diet? Check out these easy recipes featuring flax seeds/flaxmeal.
- Oatmeal Breakfast Cookies
- Peanut Butter No Bake Protein Balls
- Flax and Walnut Zucchini Muffins
- Coffee Granola
- Kidney Bean Kale BBQ Burger
- Classic Vegan Toffee Bars
- Banana Chocolate Chip Snack Cake
Sugar ~ I prefer coconut sugar, but brown sugar or regular cane sugar may be used instead.
Cinnamon ~ Don’t like cinnamon? Feel free to leave it out. A pinch of ground ginger would be a nice addition if you prefer.
Milk ~ Unsweetened almond or soy milk are my preference for this recipe, but other than full-fat coconut milk, which I think would be too thick, any non-dairy milk should do.
You could even use a vanilla-flavored milk if desired.
How to serve
These pancakes are delicious on their own, but I think they really come alive when topped with fresh fruit, jam or pure maple syrup.
Or how about banana slices, chocolate chips and coconut flakes for a chunky monkey vibe?
The pancakes themselves are very neutral in flavor, so they’ll stand up to any toppings you like.
Try them with my homemade Raspberry Pineapple Chia Seed Jam!
Storage and freezing
The batter can not be made ahead of time as the effects of the baking powder won’t last. However, cooked pancakes will keep in the fridge in a covered container for 4 to 5 days. Reheat for a few seconds in the microwave or in a skillet on the stove over medium heat.
If you make a big batch and want to keep them longer, they can easily be frozen.
Lay the pancakes out in one even layer on a baking sheet or large plate lined with parchment paper and place in the freezer. Once they are frozen, transfer them to a freezer safe bag with small pieces of parchment between each one.
To reheat, you can pop the frozen pancakes into a toaster until warmed through. Or you can let them thaw a bit and then reheat in the microwave or in a skillet on the stove.
Pro tips and tricks
~ Make sure your baking powder is fresh! Since there are no eggs in this recipe, we are relying on the baking powder to provide the lift and make the pancakes light and fluffy.
~ Don’t over mix the batter! Whisk the dry and wet ingredients together just until combined. A few lumps are fine. Over-mixing may result in dense pancakes aren’t fully cooked in the center.
~ Let the batter rest! This will allow the baking powder time to start working and create little bubbles that will give the pancakes the airy lift we want.
More Vegan Pancake Recipes
- Vegan Carrot Cake Pancakes
- Peaches and Cream Pancakes
- Gluten Free Oat Flour Pancakes
- Lemon Poppyseed Pancakes
- Gluten Free Buckwheat Pancakes
- Pumpkin Spice Pancakes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Healthy Whole Wheat Eggless Pancakes
Ingredients
For the pancakes
- 1 ¼ cups white whole wheat flour
- ¼ cup flax meal (ground flax seeds)
- 2-4 tablespoons coconut sugar I used 2 tablespoons; if you like things on the sweeter side, use more
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups unsweetened soy or almond milk
- 1 teaspoon pure vanilla extract optional
Toppings
- Fresh fruit
- Drizzle of pure maple syrup
- Chocolate chips
- Chopped nuts
Instructions
- Whisk flour, flaxmeal, sugar, baking powder, cinnamon and salt to break up any clumps and combine.
- Add the soy milk and vanilla extract, if using, and whisk just until combined. Do not overmix…a few lumps are fine!
- Let batter sit for about 5 minutes to thicken and let the baking powder start to react.
- Heat a skillet or griddle over medium heat. Spritz with cooking spray or add a tiny pat of non-dairy butter or drizzle of neutral-flavored oil.
- Using a ¼ measuring cup, scoop batter onto the skillet. Cook for 3 to 4 minutes or until lightly browned on the bottom and the batter on the edges of the pancakes start to pull away from the pan. Flip the pancake over and cook another 2 to 3 minutes until lightly browned on the other side.
- Serve with toppings of choice.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Heather says
I came across this recipe this morning when I seduced for “whole wheat flax pancakes.” Because I only have 4% battery and couldn’t find my phone charger, I didn’t have time to scroll through several recipes… so I went with this one— the first recipe that popped up.
They were awesome!! The only change I made was using water rather than almond milk because I didn’t have any left). I also used 4 tbsp sugar because we didn’t have any toppings (it’s an eat-the-pantry day… can you tell?). The flavor was still out of this world. I can’t wait to make these again. This will undoubtedly be my go-to pancake recipe. Thanks so much!
Jenn S. says
HaHa! This made me laugh. We often have “clean out the pantry day” so I totally get it! So glad you loved them!! Thank you!
Mariah says
These were really good!
Jenn S. says
Thank you! So glad you enjoyed them!
Vanya says
Hi Jenn, do you have the nutrition information for these pancakes? My husband follows a low carb, low cholesterol diet, so we realy want to try these. Thank you!
Jenn S. says
Hi, Vanya. Thanks. I don’t have the nutrition info, but there are lot so free online nutrition calculators. I know many people use myfitnesspal.com or nutritiondata.com. If you have find you trust, you can just plug in the ingredient list. Let me know if you try them.
Vesna says
This will be my go-to pancake recipe from now on.
Jenn Sebestyen says
Thank you, Vesna! Happy to hear you love it!
Karen says
I’ve made these twice now (without the sugar) and they are the best pancakes I have ever made. Thank you for the recipe!
Jenn S. says
Good morning, Karen! Thank you so much!! That is so great to hear! And even better to hear that they are just as good without the sugar! Thanks for making my morning! 🙂
Michelle says
these were fantastic! made them for dinner 😉 tonight. Whole family has chosen them as our new favourite – even over non-vegan kind. I’ll make this as dry mix to have on hand, in the fridge or freezer as well. Just add “milk” and you’re done! Thanks so much for the recipe.
(and we always have pancakes with homemade chia jam – delicious!)
Jenn S. says
Aaaah, you just made my day, Michelle!! I’m so glad everyone loved them! Thank you so much for stoping by to let me know!! Have a great rest of your week!
Lucie says
I’ve been drooling over these for a year already, I need to finally make them. They look so fluffy and delicious
Jenn S. says
Thanks, Lucie!
The Vegan 8 says
I definitely need to try these girl! So healthy and I’m on a huge pancake kick lately, too much in fact, lol!
Jenn S. says
You can never have too many pancakes! Thanks, Brandi!
Becky says
Ooh I’ll have to send this to my husband. We love weekend pancakes!
Jenn S. says
Weekend pancakes are the best! Thanks, Becky!
Dewayne says
I’d love to try these , but I don’t know where to get the ingredients . Where did you buy your flax meal ? 🙂 I’m eager to try these !
Jenn S. says
Hi, Dewayne! Most grocery stores now carry flaxseed or flax meal (ground flaxseed). Even my local Walmart carries it. However, if you can’t find it for some reason, here is my affiliate link to it on Amazon: http://amzn.to/1UArOHp. Let me know what you think when you try them!
Dewayne says
I’m ordering everything as soon as possible ! I have one last question , Jenn. I wanted to know if stone ground wheat flour and pink himalayan salt will work fine in the recipe . Thanks for the help ! ~You’re biggest new fan , Dewayne . 🙂
Jenn S. says
Yes, that should work just fine! Thanks so much. And please let me know how they turn out for you!
Trinity2013 says
Awesome piccies. I love your recipes!
Jenn S. says
Thanks, Trinity!
Evi @ greenevi says
This looks amazing! I have to try out these pancakes
sebestyen2 says
Thanks, Evi! I hope you like them!