Whole Wheat Pancakes
User Reviews
5
Whole Wheat Pancakes
Description
Whole Wheat Pancakes in this recipe use whole wheat flour as the base combined with baking powder to provide leavening, cinnamon for gentle spice, and sugar for a touch of sweetness. The wet ingredients include an egg, oat milk, and vanilla extract, which together create a smooth batter when combined with the dry mix. Coconut oil or butter is used to cook the pancakes, contributing to a pleasant flavor and non-stick surface.
Cooking involves heating a griddle or frying pan to medium heat, then cooking small portions of the batter until bubbles form on the surface and the pancakes rise, before flipping to cook the other side briefly. The result is pancakes with a tender interior and slightly crisp edges. The recipe recommends serving immediately with favorite toppings like maple syrup or fresh fruit to enhance enjoyment.
These pancakes can be stored in an airtight container in the refrigerator for up to four days, and can be frozen after cooling. Reheating in a toaster or oven works well for retaining texture. The recipe provides practical information on storage and reheating for convenience.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar or sub maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt fine sea salt
- 1 large egg
- 1 cup oat milk or non-dairy milk of choice, unsweetened
- ½ tablespoon vanilla extract
- 1 tablespoon coconut oil for cooking, or butter
Instructions
- Preheat griddle or large frying pan to medium heat.
- Mix dry ingredients: In large bowl combine whole wheat flour, baking powder, sugar, cinnamon, and salt; set aside.
- Mix wet ingredients: In medium bowl whisk egg then add milk and vanilla. Pour into large bowl of dry ingredients, whisk until just combined. Allow mixture to sit for about 2 minutes while griddle continues to heat up.
- Cook pancakes: Add coconut oil (or butter) to hot griddle. Use 1/4 cup measuring cup to scoop batter and add to pan, being sure to leave enough room for flipping. Cook pancakes on one side until you start to see bubbles and you can see pancakes rise, about 3 or so. Then carefully flip and continue cooking for about 2 more minutes. Use flat spatula to transfer to plate or warm oven (200ºF).
- Serve: Top with your favorite toppings like maple syrup, fruit, etc. Serve immediately and enjoy!
Notes
- Store cooked pancakes in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool pancakes on a wire rack before placing them flat in storage bags or airtight containers.
- Reheat frozen or refrigerated pancakes in a toaster or toaster oven on medium heat until warmed through.
- Nutrition information applies per pancake without toppings and can vary based on toppings used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7pancakes
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 292mg | 12% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 161mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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