Wholewheat Pancakes
User Reviews
5
Wholewheat Pancakes
Description
This recipe mixes whole wheat flour with leavening agents such as baking soda and powder, cinnamon for warmth, and sweetened with granulated stevia. Wet ingredients include skimmed milk, egg, 0% natural yogurt, and vanilla extract, which combine into a smooth batter. The pancakes cook on a greased pan and are flipped once bubbles form, ensuring a golden surface and cooked center.
The resulting pancakes are denser and thicker compared to traditional American pancakes due to the whole wheat flour. This gives a hearty texture and a nuttier flavor. Variations like adding cocoa powder yield a chocolate version, or orange zest adds citrus notes. Mixing blueberries or chocolate chips into the batter adds texture and bursts of flavor.
Serving options are versatile, from fruit and syrup to peanut butter or sliced bananas, fitting a range of tastes. The pancakes freeze well when separated by baking paper sheets and stored wrapped in foil inside a freezer bag, retaining quality for up to one month.
These pancakes are styled after the thicker American style common in the UK and are distinct from thinner crepes. Using all whole wheat flour means the pancakes are dense, but mixing with white flour can create a lighter texture.
Ingredients
- 125 g whole wheat flour
- 2 tablespoon granulated stevia
- 0.25 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon cinnamon (optional, but really tasty)
- 300 ml skimmed milk
- 1 egg
- 70 ml natural yogurt 0%
- 1 teaspoon vanilla extract
Instructions
- Combine 125 g Whole wheat flour, 2 tablespoon Granulated stevia, 0.25 teaspoon Baking soda, 0.5 teaspoon Baking powder and 1 teaspoon Cinnamon together in a bowl .
- Add 300 ml Skimmed milk, 1 Egg, 70 ml 0% Natural yogurt and 1 teaspoon Vanilla extract.
- Whisk until smooth.
- Heat a couple of sprays of oil or some butter to a frying pan and pour in some mixture. Spread it round to desired consistency.
- Once the mixture starts to bubble (about 1 minute), flip the pancake over. Use a spatula if you aren't confident but I prefer to flip it in the air!
- Serve with toppings of your choice
Notes
- You can add cocoa powder for chocolate flavor or orange juice and zest for citrus notes.
- Mix in blueberries or chocolate chips to add texture and bursts of flavor.
- Toppings can vary from berries and syrup to apple chunks or banana with peanut butter.
- Freeze pancakes separated by baking paper, wrapped in foil and stored in a freezer bag; use within about one month.
- These pancakes are thick American style, denser due to using 100% whole wheat flour; mixing with white flour can lighten texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 326kcal | 16% |
| Carbohydrates | 72g | 24% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 264mg | 11% |
| Potassium | 719mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 365mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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