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forkful with a bite resting on the side of the plate
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4.75 from 4 votes

Healthy Whole Wheat Eggless Pancakes

Eggless Pancakes with healthy whole wheat and flax - quick, easy and delicious! Top them with fresh fruit, pure maple syrup, or homemade jam!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Breakfast and Brunch
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 202kcal


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


  • Fresh fruit
  • Drizzle of pure maple syrup
  • Chocolate chips
  • Chopped nuts


  • 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.


~Nutrition facts calculated without toppings.


Serving: 1g | Calories: 202kcal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 365mg | Fiber: 7g | Sugar: 10g