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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
In a large bowl, whisk together the whole wheat flour, baking powder, and salt until evenly combined.
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.
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.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil using a paper towel or brush.
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.
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.
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.
Serve the pancakes warm with your favorite toppings such as fresh fruit, additional peanut butter, maple syrup, or chopped nuts.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1806 mg | 78% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 17.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 512 mg | 39% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
