Vegan wholemeal pancakes
Vegan wholemeal pancakes adapted from the Wikibooks Cookbook.
At a glance
Vegan · 10 minutes active preparation · 20 minutes total · side
Method range: 13–13 servings.
Contains: wheat, gluten, soy. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 559 kJ
- Protein
- 3.8 g
- Carbs
- 16.0 g
- Fat
- 5.6 g
- Iron
- 0.8 mg
- Calcium
- 15.1 mg
- Folate
- 29.7 µg
- Vitamin C
- 0.0 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Original ingredient list
- 2 cups whole wheat flour
- ½ teaspoon baking powder
- 2 tablespoons brown sugar or jaggery
- 1 teaspoon cinnamon powder
- 2 cups soy milk
- 4 tablespoons oil
Nutrition weights for 13 servings. Changing the batch size keeps the per-serving nutrition the same.
- Wholemeal plain flour268.8 g
- Baking powder2.3 g
- Brown sugar18.6 g
- Ground cinnamon2.6 g
- Unfortified regular-fat soy milk494.4 g
- Canola oil55.2 g
Method
- Combine the flour, baking powder, brown sugar and cinnamon. Gradually stir in the soy milk.
- Heat a griddle or non-stick frying pan. Use the listed oil to grease the pan in batches.
- Divide the batter into 13 pancakes, each about 5–8 cm wide. Turn when the underside is light brown and bubbles form.
- Cook the second side until lightly browned and the centre is cooked through. Serve without extra toppings, or add toppings separately to your calculation.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 559 kJCooking estimate incomplete | — | |
| 3.8 gCooking estimate incomplete | — | |
| 5.6 gCooking estimate incomplete | — | |
| 2.2 gCooking estimate incomplete | 9%AI · reported contribution only | |
| 16.0 gCooking estimate incomplete | — | |
| 15 mgCooking estimate incomplete | 2%RDI · reported contribution only | |
| 2 µgCooking estimate incomplete | 2%RDI · reported contribution only | |
| 0.8 mgCooking estimate incomplete | 4%RDI · reported contribution only | |
| 0.00 µgCooking estimate incomplete | 0%RDI · reported contribution only | |
| 30 µgCooking estimate incomplete | 7%RDI · reported contribution only | |
| 0.0 mgCooking estimate incomplete | 0%RDI · reported contribution only |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Manual recipe-book release. Not opted into Autofill; no ingredient-exclusion certification or automatic portion review is claimed.
Wikibooks Cookbook contributors · CC BY-SA 4.0
Recipe text © Wikibooks contributors, licensed CC BY-SA 4.0. Original recipe and contributor history are linked on each recipe. MorselMetrics adaptations use the same licence; nutrition is calculated separately from AFCD ingredient data.
Whole Wheat Pancakes (Vegan) — original sourceCalculation assumptions & recipe adaptations
Selects the source’s brown-sugar option and specifies unfortified soy milk and canola oil. Cinnamon is retained from the source ingredient list although its method omits the mixing instruction. Cups are 240 ml, tablespoons 15 ml. Oil is standardised at 55.2 g for this version; all frying oil is counted. Method wording condensed. MorselMetrics adaptation licensed CC BY-SA 4.0.
Nutrition is recalculated from the named AFCD records, independently of the recipe source. Selects the source’s brown-sugar option and specifies unfortified soy milk and canola oil. Cinnamon is retained from the source ingredient list although its method omits the mixing instruction. Cups are 240 ml, tablespoons 15 ml. Oil is standardised at 55.2 g for this version; all frying oil is counted. Input weights are used; cooking losses and pan residue are not quantified. All listed fat is counted, so retained fat may be lower. Generic Australian foods may differ from the brands used. This is an editorial adaptation, not kitchen-tested.
- Wholemeal plain flour: 2 cups, interpreted as 240 ml each; estimated using FSANZ AUSNUT measure 41390.
- Baking powder: ½ teaspoon, interpreted as 2.5 ml; estimated using FSANZ AUSNUT measure 49514.
- Brown sugar: 2 tablespoons, interpreted as 15 ml each; unpacked; estimated using FSANZ AUSNUT measure 48440.
- Ground cinnamon: 1 teaspoon, interpreted as 5 ml; estimated using FSANZ AUSNUT measure 49452.
- Unfortified regular-fat soy milk: 2 cups, interpreted as 240 ml each; estimated using FSANZ AUSNUT measure 46502.
- Canola oil: 4 tablespoons oil, interpreted as 60 ml; this adaptation specifies 55.2 g. This is an editorial recipe amount, not a measured conversion of the source quantity.
Published ingredient list (original batch)
- 2 cups whole wheat flour
- ½ teaspoon baking powder
- 2 tablespoons brown sugar or jaggery
- 1 teaspoon cinnamon powder
- 2 cups soy milk
- 4 tablespoons oil
AFCD attribution, data & methods
Food matches used for nutrition
- Wholemeal plain flour: Flour, wheat, wholemeal, plain
- Baking powder: Baking powder, dry powder
- Brown sugar: Sugar, brown
- Ground cinnamon: Cinnamon, dried, ground
- Unfortified regular-fat soy milk: Soy beverage, regular fat (~3%), unfortified
- Canola oil: Oil, canola