Healthy Pancake Recipe
User Reviews
5
Healthy Pancake Recipe
Description
The Healthy Pancake Recipe starts with a dry mix made from whole wheat flour, all-purpose flour, and optional ingredients like wheat germ, bran, or various flours to add texture and nutritional complexity. When combined with wet ingredients—milk, egg, baking powder, and olive oil—the batter cooks on a heated skillet to create pancakes approximately 4 inches wide. The first side cooks until edges set and bottoms brown, then flipping completes cooking through. The result is pancakes with a firm surface and substantial crumb from the whole grains.
These pancakes provide a base versatile enough for various toppings, such as butter with maple syrup or fresh fruit and whipped cream. The recipe yield can be adjusted easily by doubling or tripling the dry mix and batter amounts, catering to small or larger groups. The pancakes hold well if stored in the refrigerator and can be reheated safely within a few days.
Substitutions include using pastry flour in place of wheat plus all-purpose flour. Adding water to thin the batter allows customization of texture. Cooking on medium-high heat promotes even browning without burning. The recipe offers a framework for wholesome pancakes with a combination of flours to enhance flavor and texture beyond standard mixes.
Ingredients
For the dry pancake mix:
- 3 cups whole wheat flour (see note 1)
- 1 cup all-purpose flour
- 1/2 cup of any or all of the following: wheat germ and/or powdered milk, corn meal, bran
- 1/4 cup of any or all of the following: buckwheat flour and/or potato flour, oat flour, coconut flour
For the pancakes:
- 3/4 cup pancake mix dry
- 1/2 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- water as needed
For serving:
- butter and maple syrup or whipped cream and strawberries
Instructions
To make the dry pancake mix:
- In a large bowl, whisk together wheat flour, all-purpose flour, and the other dry ingredients you choose. Store in an airtight container at room temperature.
To make the pancakes:
- In a medium bowl, add dry pancake mix, milk, eggs, baking powder, and olive oil. Whisk to combine, then thin with water to desired consistency.
- Preheat a large skillet over medium-high heat. Add pancake batter 1/4 cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
- Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer.
- Transfer to a plate and repeat with remaining batter. Serve with butter and maple syrup or strawberries and whipped cream.
Notes
- Whole wheat pastry flour can replace the combination of whole wheat and all-purpose flours for the dry mix.
- The 3/4 cup dry pancake mix with liquids yields enough batter for about 3 to 4 pancakes around 4 inches each.
- Leftover pancakes should be stored covered in the refrigerator and consumed within 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1 pancake each)
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 45mg | 15% |
| Sodium | 134mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 111IU | 2% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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