How to make Healthy Pancakes: A Whole wheat pancake

In this recipe, you’ll discover how to make a batch of light and fluffy whole wheat pancakes that are both healthy and delicious. Perfect for a quick breakfast, these pancakes are packed with fiber and nutrients, offering a nutritious start to your day. The recipe is simple, with easy-to-follow steps, and includes tips for customization, making it versatile enough to suit your taste preferences. Whether you’re new to cooking or a seasoned chef, this guide will help you create a satisfying and wholesome meal in just 20 minutes.

Whole Wheat Pancakes

Recipe by Soukayna JermouniCuisine: United StatesDifficulty: Easy

Servings

Pancakes

Prep time

minutes

Cooking time

minutes

Calories

110

kcal

Looking for a quick, nutritious breakfast option that doesn’t compromise on flavor? These healthy pancakes is a delicious way to start your day, offering a healthier alternative to traditional pancakes with the added benefits of fiber and nutrients. Ready in just 20 minutes, this easy recipe is perfect for busy mornings and can be customized with your favorite toppings. Whether you’re using almond milk or butter, these healthy pancakes is light, fluffy, and sure to become a breakfast staple.

Ingredients

Whole Wheat Flour: 1 cup (This adds extra fiber and nutrients, making the pancakes more wholesome.)
Baking Powder: 1 tablespoon (This helps the pancakes rise and gives them a fluffy texture.)
Sweetener: 1 tablespoon sugar, coconut sugar, or honey (optional, for a touch of sweetness.)
Salt: ¼ teaspoon (Enhances the overall flavor.)
Milk: 1 cup (You can use almond milk, soy milk, or any other milk of your choice.)
Egg: 1 large (This helps to bind the ingredients and gives the pancakes a rich texture.)
Melted Coconut Oil or Butter: 2 tablespoons (Adds moisture and flavor to the pancakes.)
Vanilla Extract: 1 teaspoon (Adds a subtle sweetness and warmth.)

Directions

Dry Ingredients Preparation:
In a large bowl, sift together 1 cup of whole wheat flour, 1 tablespoon of baking powder, 1 tablespoon of sugar (if using), and ¼ teaspoon of salt. Mix well to ensure the leavening agents are evenly distributed.
Wet Ingredients Preparation:
In a separate bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted coconut oil (cooled slightly), and 1 teaspoon of vanilla extract. This mixture should be smooth and well-blended.
Combining Ingredients:
Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. It’s fine if the batter has some lumps.
Batter Resting:
Allow the batter to sit for about 5 minutes. This resting period helps the batter thicken slightly, leading to lighter and fluffier pancakes.
Heating the Skillet:
Preheat a non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is ready for cooking.
Cooking the Pancakes:
Lightly grease the skillet with a bit of oil or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look firm, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.

Notes

Serving Suggestions:
Serve the healthy pancake warm with your favorite toppings. Fresh berries, a drizzle of maple syrup, or a spoonful of Greek yogurt make great additions.

Topping Ideas

Fresh Fruit: Sliced bananas, berries, or apple chunks.
Nuts and Seeds: Chopped walnuts, almonds, or chia seeds for added texture.
Natural Sweeteners: Honey, maple syrup, or a sprinkle of cinnamon.

whole wheat pancake for breakfast , healthy snack after workout

Tips for A Perfect Pancake:

Adjusting Consistency: If the batter seems too thick, add a bit more milk. If it’s too thin, mix in a tablespoon of flour.
Vegan Option: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based milk.
Make Ahead: Double the recipe and freeze extra pancakes for easy weekday breakfasts. Reheat in the toaster or microwave.

Why You’ll Love These healthy Pancakes:

Healthy and Nutritious pancakes: Made with whole wheat flour, these healthy pancakes offer more fiber and nutrients than traditional versions.
Quick to Make: The entire process takes just 20 minutes, perfect for busy mornings.
Customizable: Tailor the recipe with your favorite mix-ins and toppings to suit your taste.

FAQ

Can I substitute regular flour for whole wheat flour?

Yes, you can use all-purpose flour instead of whole wheat flour, but keep in mind that the texture and flavor will be different. Whole wheat flour gives the pancakes a heartier, nuttier taste and more fiber.

How can I make my whole wheat pancakes fluffier?

To make fluffier pancakes, try adding an extra teaspoon of baking powder or separating the egg whites from the yolks. Whip the egg whites until they form soft peaks and fold them into the batter just before cooking.

Can I make the pancake batter ahead of time?

You can prepare the batter and refrigerate it for up to 24 hours. Just give it a gentle stir before using, as it may thicken. Keep in mind that freshly made batter usually yields the best results!

These whole wheat pancakes are the perfect blend of health and flavor, making them an easy and satisfying breakfast choice. If you want to try other tasty pancakes, we suggest the Pancake Recipe No Milk and the Cracker Barrel Pancake Recipe!