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Easy Vegan Whole Grain Pancakes

Easy Vegan Whole Grain Pancakes


"Delicious, easy and quick! Versatile recipe where you can use different flours and add in whatever you desire! Try using dried fruit or different types of nuts in place of the pecans."
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16 m servings 183 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
  2. Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

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Read all reviews 43
  1. 55 Ratings

Most helpful positive review

This was an AWESOME pancake recipe. I didn't have rye flour so used 1 cup of whole wheat flour instead. I also added a few tablespoons of flaxseed oil and used walnuts instead of pecans. The bat...

Most helpful critical review

White sugar is NOT vegan.

Most helpful
Most positive
Least positive

This was an AWESOME pancake recipe. I didn't have rye flour so used 1 cup of whole wheat flour instead. I also added a few tablespoons of flaxseed oil and used walnuts instead of pecans. The bat...

Wow, absolutely fantastic. Light and fluffy, tasty, and satisfying in a way I never thought "healthy" pancakes could be. I will definitely make this again, and probably soon. I didn't have ...

I didn't have rye or soy flour, so I used whole grain instead. After adding in the liquids, I found it a bit too thin, so I mixed in half a banana to thicken it up a bit. Turned out really gre...

Very good. I just finished eating a pancake sandwich made by smearing crunchy peanut butter between two pancakes. I made a simple vegan fudge sauce out of 2-3 tbsp dark unsweetened cocoa powder,...

These pancakes were delicious! Definitely not like the usual whole grain pancakes. They were light and fluffy, and the exact same texture as regular pancakes. I used the recipe to make waffles, ...

My 7 year old and I went Vegan recently, so I have to relearn many things including making pancakes. These were better tasting than regular pancakes! I used whole wheat flour, rice milk, and r...

I made this for my kids this morning because our cupboards were bare and we had no eggs. These turned out to be the best pancakes I have ever made. Used only whole wheat flour and whole milk i...

Mmmm I am a fan! I didn't have rye flour, so used ww with a little buckwheat and flax mixed in. I also used almond milk instead of the soy. Then I mixed some frozen blueberries in and topped wit...

These were very good, but this recipe does NOT make 4 servings! Double or triple the recipe if you want to serve more than yourself. (I didn't have the problem with them being too thick like o...

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