5 from 18 votes
Whole Wheat Pancakes
Whole Wheat Pancakes blend whole wheat flour with baking powder, cinnamon, and sugar, producing a pancake with a subtly sweet and spiced flavor. The batter includes egg, oat milk, and vanilla extract, cooked on a griddle with coconut oil for a light, fluffy texture with a slight wholesome bite. These pancakes make for a nutritious breakfast that can be topped with syrup or fruit as preferred.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
7
pancakes
Calories:
114 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 7 pancakes
Amount Per Serving
Calories 114
% 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.