Fluffy Whole Wheat Cinnamon Pancakes (Eggless & Vegan Option)
Start your day on a delicious note with these fluffy whole wheat cinnamon pancakes. This easy-to-follow recipe eliminates eggs entirely, relying instead on wholesome ingredients that create a light, airy texture. Perfect for breakfast or brunch, these pancakes can easily be made vegan with a non-dairy milk substitute. Infused with warm cinnamon, they're not only tasty but also nutritious, making them a delightful and guilt-free way to indulge. Serve them with maple syrup, fresh fruits, or your favorite toppings for a comforting morning treat that everyone will love.
12
Servings
100
Calories
6
Ingredients
Ingredients
Whole wheat flour
2 cups (Sifted)
Baking powder
1 tablespoon
Salt
1/4 teaspoon
Ground cinnamon
2 teaspoons
Cooking oil
1/2 cup (Canola or vegetable oil recommended)
Milk or non-dairy milk substitute
2 1/4 cups (Rice milk or Dari-Free recommended)
Instructions
1
Preheat your pancake pan or skillet on medium-low heat, lightly greasing it with oil or cooking spray.
2
In a mixing bowl with a pouring spout, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon until well combined.
3
Stir in the cooking oil and milk (or non-dairy milk substitute) gradually, mixing until the batter is smooth and free of lumps.
4
Allow the batter to sit for about a minute; this resting time helps the gluten relax and creates a better texture.
5
Pour a portion of the batter onto the heated pan, using about 1/4 cup for each pancake.
6
Cook until bubbles form on the surface and the edges start to look firm, usually about 2-3 minutes.
7
Carefully flip the pancake and cook for an additional 2-3 minutes or until golden brown on both sides.
8
For fluffier pancakes, reduce the amount of liquid slightly and lower the cooking heat so the inside fully cooks before the outside browns.
9
Serve immediately with maple syrup, fresh fruit, or your choice of toppings.
Nutrition Information
3.75g
Fat
15g
Carbs
2g
Protein
1.67g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these pancakes vegan?
Yes, these pancakes can be made vegan by using a non-dairy milk substitute such as rice milk or Dari-Free.
How many calories are in each pancake?
Each serving of these pancakes contains 100 calories.
Do these pancakes contain eggs?
No, this recipe is entirely eggless, relying on wholesome ingredients for a light and airy texture.
What type of flour is used in this recipe?
The recipe uses 2 cups of sifted whole wheat flour.
How much cinnamon is needed?
You will need 2 teaspoons of ground cinnamon to infuse the pancakes with a warm flavor.
What kind of milk is recommended for the vegan option?
Rice milk or Dari-Free are recommended non-dairy milk substitutes for this recipe.
How long should I let the batter rest?
It is recommended to allow the batter to sit for about one minute to help the gluten relax for a better texture.
What is the secret to making these pancakes fluffier?
To achieve fluffier pancakes, you can slightly reduce the amount of liquid and lower the cooking heat.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
What heat setting should I use for the skillet?
Preheat your pancake pan or skillet on medium-low heat.
How much fat is in one serving?
Each serving contains 3.75 grams of fat.
How many carbohydrates are in each pancake?
There are 15 grams of carbohydrates per serving.
What is the protein content per pancake?
Each pancake provides 2 grams of protein.
How much fiber do these pancakes contain?
Each serving contains 1.67 grams of fiber.
Is there a lot of sugar in these pancakes?
No, these pancakes are low in sugar, with only 1 gram per serving.
What type of oil should I use?
Canola or vegetable oil is recommended for both the batter and greasing the pan.
How much batter should I use for each pancake?
Use about 1/4 cup of batter for each pancake.
When is the right time to flip the pancake?
Flip the pancake when bubbles form on the surface and the edges start to look firm, usually after 2-3 minutes.
How long do I cook the second side?
Cook the second side for an additional 2-3 minutes or until golden brown.
What are the recommended toppings?
You can serve these with maple syrup, fresh fruits, or any of your favorite pancake toppings.
How much baking powder is needed?
The recipe requires 1 tablespoon of baking powder.
Is salt included in the ingredients?
Yes, 1/4 teaspoon of salt is used to balance the flavors.
How much oil is required for the batter?
The batter requires 1/2 cup of cooking oil.
What is the total amount of milk needed?
The recipe calls for 2 1/4 cups of milk or a non-dairy substitute.
Can I use this recipe for a brunch party?
Yes, these pancakes are described as perfect for both breakfast and brunch.
How should I mix the ingredients?
Whisk dry ingredients first, then gradually stir in the oil and milk until the batter is smooth and free of lumps.
Is the flour preparation important?
Yes, the whole wheat flour should be sifted for the best results.
What is the texture of these pancakes?
These pancakes have a light and airy texture despite using whole wheat flour.
Why should I lower the heat while cooking?
Lowering the heat ensures the inside of the pancake fully cooks before the outside becomes too brown.
Are these pancakes guilt-free?
Yes, they are described as a nutritious and guilt-free way to indulge in a comforting morning treat.