Easy Eggless Whole Wheat Pancakes with Blueberries


Today’s kids have all sort of food allergies, from tree nuts, peanuts, eggs, milk, gluten, seafood, herbs and many others. Although at my house we don’t have any of these health issues, I’m constantly looking for alternatives in case we have family or friends visiting who do suffer from some form of food allergy. Being a busy mom and an entrepreneur, I also need to make things easy, as time is a luxury I like to be selective with.

Eggless pancakes, whole wheat pancakes, healthy pancakes

As with other recipes, I search for options first and then experiment with them on my own. The following recipe for eggless whole wheat pancakes is a result of merging a few recipes with my personal choice of ingredients.

Ingredients (yields about 8-10)

  • 2 cups whole wheat flour
  • 2 cups buttermilk, milk or other milk alternatives
  • 2 tablespoons vegetable oil (extra virgin olive, coconut or grape seed oil)
  • 1 tablespoons baking powder
  • 1 tablespoon cinnamon
  • 1 tablespoon honey
  • 2 tablespoons water or as needed for desired consistency
  • 1 cup blueberries, fresh or defrosted
Eggless pancakes, whole wheat pancakes, healthy pancakes

Silicon cookie form on frying pan


  1. In a large bowl, combine all dry ingredients-flour, baking powder and cinnamon. In a separate bowl, beat together buttermilk/milk, oil and honey. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Flick water across the pan’s surface; if it beads up and sizzles, it’s ready.
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until all is well blended together. Add water to create desired consistency (thinner mixture results in thinner pancakes or crepes, thicker mixture in thicker pancakes).
  4. Pour or scoop the batter onto heated pan, using approximately 1/2 cup for each pancake. Place 5-8 blueberries evenly on the surface and lightly press into the batter. Brown on both sides as desired. For more crispy pancakes, heat more oil before placing batter.
  5. Remove from the pan and spread mushed banana (or fruit preserves) onto the side with the blueberries; roll up as you would a crepe. Or serve without rolling with maple syrup or butter.

Eggless pancakes, whole wheat pancakes, healthy pancakes


If you desire a specific shape for your final pancake, such as a heart or a flower, you have two options:

  1. use large cookie cutter in the shape you like right after you remove the pancake from the pan and cut out the shape just like you would do with a cookie dough;
  2. use cookie form made of silicone or other material that can withstand high temperatures, place it on the heated pan and pour batter inside to obtain the desired shape.
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Author:Katka Konecna-Rivera

Katka Konecna-Rivera, co-founder and host of Living Green with Baby, is an architect focused on sustainable design as well as a filmmaker, writer and personal wellness coach.

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