Mix pancake batter: To a large mixing bowl add whole wheat flour, baking soda, sugar, and salt and whisk to combine. Then add vanilla extract and slowly whisk in plant-based milk, mixing it into the dry ingredients until it is well combined and has a smooth but slightly thick consistency. If the batter is thin, add a bit more whole wheat flour. If the batter is too thick, add a bit more plant-based milk. Once you have the batter done, set the bowl aside while you heat the pan.
1 ½ cups whole wheat flour, 1 teaspoon baking soda, 1 tablespoon granulated sugar, ⅛ teaspoon salt, 1 tablespoon vanilla extract, 1 ½ cups plant-based milk, Optional spices: cinnamon, nutmeg, etc.
Cook pancakes: Warm a large pancake pan or cast iron skillet over medium-high heat, it’s important to let the pan become hot before cooking the pancakes. When water sizzles when dropped onto the pan, add the vegan butter or oil and let it coat the pan. Then pour about 1/2 cup of the batter to the pan to form the pancakes (usually 3-4 can cook at one time, depending on the size of your pan). Let cook about 2 minutes, or until the top of the pancake batter begins to bubble and take form. Lift the pancake with a spatula to make sure the pancakes are a medium brown color, and then flip them. Cook the pancakes about 1 minute more and then remove them to a plate.
1 teaspoon vegan butter
To keep pancakes warm when cooking: If you’re making a bit batch and want to keep the pancakes warm before serving, heat your oven to 200 degrees F (about 100 degrees C) and place a glass baking dish inside. When the pancakes are done cooking on the stovetop, place them inside the glass dish until ready to serve.
Serve pancakes: To serve, add your desired number of pancakes to a plate and top with a drizzle of maple syrup, fresh fruit, or other toppings.
Optional toppings: maple syrup, fruit jam, fresh fruit, nuts or seeds, etc.