These vegan whole wheat pancakes happen to be oil-free and you don’t even need vegan milk to make them! With only 5 ingredients needed, these are great for quick and easy weekday breakfasts that you can make ahead.

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Links mentioned:

NEW SECOND CHANNEL: https://www.youtube.com/channel/UCpzq8cA722l7m0NNQ3bgBnw

Fluffy Flax Pancakes (full-fat, diner-style): https://www.youtube.com/watch?v=acX24ysl1U0

Vegan “Honey”: https://www.youtube.com/watch?v=VNJZkFHfY_c

Q&A Video: https://www.youtube.com/watch?v=1fvBSv1cNUU

Breakfast Playlist: COMING SOON

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VEGAN WHOLE WHEAT OIL-FREE PANCAKES
Makes 4-6 pancakes

INGREDIENTS (US)
1 cup whole wheat all-purpose flour
1 tablespoon baking powder
pinch salt
1 cup water
1 tablespoon sugar (or sweetener of choice)*
1/4 teaspoon vanilla extract (optional but recommended)
1/8 teaspoon cinnamon (optional)

INGREDIENTS (Metric)
130g whole wheat all-purpose flour
15cc baking powder
pinch salt
235ml water water
15cc sugar (or sweetener of choice)*
1/4 teaspoon vanilla extract (optional but recommended)
1/8 teaspoon cinnamon (optional)

NOTES
If you choose a liquid sweetener, reduce the amount of water by the same volume.

You can freeze these! Place them in a single layer, not touching, on to a baking sheet lined with parchment paper. Let them cool to room temperature before placing in the freezer. Let freeze for one hour or until solid. Then place them in a freezer bag or other container for up to 2 months. To serve, pop them in the toaster. You may need to run them in there for more than once.

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