4-Ingredient Whole Wheat Pancakes
These fluffy whole wheat pancakes are made with just 4 simple ingredients! Free from most common allergens—no eggs, dairy, nuts, or soy. Perfectly light and tender, they’re proof that simple can still be satisfying.
Servings: 1 serving
Calories: 180kcal
Ingredients
- ⅓ cup whole wheat flour
- ½ teaspoon baking powder
- ⅓ cup oat milk Add 1 tablespoon of oat milk if the batter is too thick.
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the whole wheat flour and baking powder until well combined.
- Add the wet ingredients: Pour in the oat milk. Stir until just combined. The batter may look a bit lumpy, but don’t overmix it.
- Let the batter rest: Allow the mixture to sit for about 5 minutes. This helps hydrate the flour and makes for fluffier pancakes.
- Preheat the skillet: Heat a non-stick skillet over medium heat and lightly grease it with oil or non-dairy butter.
- Cook the pancakes: Pour about 2 tablespoons of batter onto the skillet for each pancake. Cook for 1-2 minutes until bubbles form on the edges, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Remove from the skillet and serve warm with your favorite toppings, such as maple syrup, almond butter, or fresh fruit.
Notes
- Vegan butter or your choice of oil may be used to cook the pancakes in the pan.
- This recipe can make one average-sized pancake, or 4 mini pancakes. However, feel free to double or triple the ingredients for more servings.
- This recipe yields one regular-sized pancake or four mini pancakes. Feel free to double or triple the ingredients to make more servings as needed.
Nutrition
Serving: 1pancake | Calories: 180kcal | Carbohydrates: 37g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 251mg | Potassium: 185mg | Fiber: 5g | Sugar: 6g | Vitamin A: 168IU | Calcium: 246mg | Iron: 2mg