Vegan Whole Wheat Peanut Butter Pancakes
Start your morning with a stack of Vegan Whole Wheat Peanut Butter Pancakes—an easy, wholesome twist on a breakfast classic! These fluffy pancakes are crafted with nutritious whole wheat flour and enriched with the nutty creaminess of peanut butter, making them a protein-packed, dairy-free delight. Sweetened with a hint of maple syrup and flavored with natural vanilla extract, they’re perfect for those seeking a healthier, plant-based option without sacrificing flavor. Ready in just 20 minutes, these pancakes are ideal for busy mornings or lazy weekend brunches. Top them with fresh fruit, extra peanut butter, or a drizzle of maple syrup for a breakfast that’s as indulgent as it is nourishing.
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Ingredients
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 2 tablespoons Creamy peanut butter
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut oil (for greasing the pan)
Directions
Step 1
In a large bowl, whisk together the whole wheat flour, baking powder, and salt until evenly combined.
Step 2
In a separate medium bowl, whisk together the almond milk, peanut butter, maple syrup, and vanilla extract until smooth and well-combined. If the peanut butter is too thick, microwave it for 10-15 seconds to soften before mixing.
Step 3
Pour the wet ingredients into the bowl with the dry ingredients, and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil using a paper towel or brush.
Step 5
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a round shape, if needed.
Step 6
Cook the pancakes for 2-3 minutes on one side, or until small bubbles appear on the surface and the edges look slightly set. Flip carefully and cook for another 2-3 minutes on the other side until golden brown.
Step 7
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. Add more oil to the skillet if necessary.
Step 8
Serve the pancakes warm with your favorite toppings such as fresh fruit, additional peanut butter, maple syrup, or chopped nuts.
Nutrition Facts
| Serving size | (426.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 738.7 |
| Total Fat 25.2g | 0% |
| Saturated Fat 7.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1805.5mg | 0% |
| Total Carbohydrate 113.0g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 17.4g | |
| Protein 25.0g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 511.6mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 855.0mg | 0% |
Source of Calories