Whole Wheat Pancakes

I have been dying for a good pancake recipe. I lovelovelove pancakes and it was killing me that I couldn’t eat any of the fluffy-warm-goodness following a WFPB lifestyle. BUT NO MORE! I have tried many other (plain) pancake recipes, and so far this is the best and simplest one! Simple is always a bonus! So here you have it: The Best Pancake Recipe Ever (So Far). This recipe comes from The PlantPure Nation Cookbook.


Servings: About 6-7 small-medumish pancakes. It’s enough for one very hungry person, or two people who are eating other sides with the pancakes. I recommend doubling the batch for two people.

  • 1 cup whole wheat pastry flour
  • 1 tbs. Sucanat OR 1 tbs. brown sugar
  • 2 tsp. baking powder
  • ⅛ tsp. sea salt (I’ve made this recipe with and without the salt. Doesn’t make a difference with this low an amount. Add if you want)
  • 1 cup unsweetened plant-based milk (I always use unflavored almond)
  • 2 tbs. unsweetened applesauce


Mix all the dry ingredients in one bowl and all the wet ingredients in another. Whisk the applesauce and milk together then pour the wet ingredients bowl into the dry ingredients.


DO NOT OVERMIX. You can get tough, gummy pancakes by overmixing. There will be some lumps in the batter and that’s ok!


Heat a nonstick pan over medium-high heat. Drop about 1/4-1/2 cup of batter onto the pan for each pancake. In the picture below I’m using about 1/2 to maybe 3/4 cup for larger pancakes. The batter doesn’t spread out as thin as “normal” pancake batter so I use a bit more batter for bigger pancakes. After about 2-3 minutes you’ll be seeing bubbles in the pancakes. Flip them over when they’re ready (however brown you like them) and wait another minute or two.


I used a large plate in the picture below to show about how many pancakes this recipe makes. These are on the medium-small side. If you are making this recipe for more than 1 person, I recommend doubling it for 2 people, and so on. You may have some leftovers, but these pancakes are so good! They reheat very well for breakfast the next morning.


A smaller plate for myself! Pancake time!


5 thoughts on “Whole Wheat Pancakes

  1. Pingback: Tofu Scramble with Roasted Potatoes | My Whole-Foods Plant-Based Kitchen

    • I’m sorry, but Plant Pure Nation does not provide that kind of information. Typically when eating WFPB there is less of a focus on calories, carbs, and fats. When sticking to a WFPB diet, you are already eliminating “bad” fats and minimizing over-consumption of “good” fats. It’s safe to assume things using whole wheat flour are going to be heavier on carbs and calories. But, if you’re interested, it would be easy to find the exact amount of calories with how few ingredients there are 🙂


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