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Whole Grain Pancakes

Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 12 Pancakes


  • 1 ½ Cups White Whole Wheat Flour find here
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 ½ Cups Plant Milk of Choice I used So Delicious brand coconut milk
  • 2 teaspoon Vinegar I used apple cider vinegar
  • 1 tablespoon Agave or other liquid sweetener
  • ½ teaspoon Vanilla Extract
  • 1 ½ tablespoon Coconut Oil melted


  • In a quart sized measuring cup or a small bowl, combine plant milk, vinegar, agave and vanilla. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add melted coconut oil into milk mixture while whisking and quickly add the wet ingredients into the dry ingredients. Whisk until just combined. You know the pancake drill- do not over mix. A few lumps are okay.
  • Heat a large skillet over medium heat. Grease the pan with a little coconut oil or cooking spray. Using a ¼ cup measure, portion out pancake batter into your pan. Cook as many as you can at a time. Cook until there are small bubbles across the top of your pancake and the bottom side is golden brown, about 3 minutes. Gently flip with a spatula and cook the other side until it is golden brown, about 3 minutes. Remove from the pan and repeat until you are out of batter.