Welcome to my kitchen where I’m about to reveal one of the most delicious, nutritious, and wholesome breakfast recipes – Natural Whole Wheat Pancakes. For years, I’ve been passionate about cooking healthy meals that are packed with nutritional goodness. When it comes to breakfast, I always look for something filling that will keep me energized throughout the day. That’s why I love making these pancakes every morning; they’re the perfect combination of whole grains and protein that will start your day off right.
I know what you might be thinking – “Whole wheat pancakes? They must be dry and tasteless.” But let me tell you, that couldn’t be further from the truth. These homemade pancakes are fluffy, moist, and full of flavor. Once you try them, you won’t ever want to go back to regular pancakes again.
These Natural Whole Wheat Pancakes are easy to make and require only a few simple ingredients like whole wheat flour, sea salt, baking powder, sugar, vanilla extract, egg, and water. These days there are many different pancake mixes available in the market which may seem more convenient. However, they can also contain added ingredients like preservatives and artificial flavors which are not good for your health.
Are you looking for a better way to make pancakes? Are you tired of unhealthy pancake mixes? Then give this recipe a try because these Natural Whole Wheat Pancakes are not only healthy but also ultra-satisfying. Trust me; once you taste them, they’ll become a staple in your breakfast routine!
Why You’ll Love This Recipe
Friends, I know that many of you are on a constant pursuit of nutritious foods that are also delicious. Look no further! Today, I bring to you a recipe for natural, whole wheat pancakes that will satisfy your cravings and nourish your body.
What sets these pancakes apart from the rest? First of all, they are made with 100% whole wheat flour. This means that each bite is packed with fiber, protein, vitamins, and minerals that are essential for your well-being. Not to mention, the unique nutty flavor and satisfying chewiness of the whole wheat flour will leave you feeling satisfied and energized.
Moreover, these pancakes contain only natural ingredients, such as sea salt and baking powder. There are no added sugars, artificial flavors or preservatives to worry about. You can trust that what you’re putting in your body is clean and wholesome.
But wait, there’s more! This recipe is incredibly easy to whip up, requiring few ingredients and minimal effort. Whether you’re making a quick breakfast for yourself or feeding a crowd, these pancakes will be ready in no time. And the best part? They taste amazing! Fluffy yet substantial, slightly sweet yet not overpowering – these pancakes strike the perfect balance between health and indulgence.
So why wait? Give this recipe a try and experience the goodness of whole wheat pancakes for yourself. Your taste buds and body will thank you!
Here are the ingredients you will need to make these delicious and healthy whole wheat pancakes:
- 2 cups of whole wheat flour
- 1 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 2 teaspoons of sugar
- 2 large eggs
- 1 3/4 cups of milk or dairy-free milk alternative
- 1 teaspoon of vanilla extract
These simple ingredients make a pancake batter that is high in fiber, protein and complex carbohydrates, perfect for starting your day on the right foot.
The Recipe How-To
Now that we’ve covered the ingredients, let’s dive into the process of making these tasty, whole wheat pancakes.
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of whole wheat flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon sea salt, and 1 tablespoon sugar.
Step 2: Mix Wet Ingredients
In a separate medium mixing bowl, beat together 1 1/2 cups of milk (dairy-free milk works great too!), 2 tablespoons oil, 1 egg (or vegan alternative), and 1 teaspoon vanilla extract until smooth.
Step 3: Combine Mixtures
Gradually pour the wet mixture into the dry ingredients, stirring continuously to avoid lumps. Keep whisking until everything is well combined and a smooth batter has formed.
Step 4: Heat the Griddle
Place a griddle or a large skillet on medium heat. Add some oil or cooking spray to prevent sticking. Once hot, spoon out batter onto the surface by using a 1/4 cup measuring cup for each pancake.
Step 5: Cook Until Golden Brown
Cook pancakes for about 3 minutes on one side or until you notice bubbles forming on top of each pancake. Flip carefully with a spatula and cook for another minute on the other side. Repeat with remaining batter.
Congratulations, your homemade, healthy whole wheat pancakes are ready! Serve them immediately with your favorite toppings like fruit, maple syrup, or honey. Enjoy!
Substitutions and Variations
As a nutritionist, I know that sometimes you may not have all the ingredients needed for a recipe or may have dietary restrictions. Fear not, there are many substitutions and variations you can make to this whole wheat pancake recipe!
Firstly, if you do not have whole wheat flour on hand, you can use all-purpose flour instead. However, keep in mind that using whole wheat flour is much healthier as it contains more fiber and nutrients compared to all-purpose flour.
For those who are looking for gluten-free alternatives, try using gluten-free flour such as rice flour or almond flour instead of the whole wheat flour. You can also switch to gluten-free baking powder to make these pancakes completely gluten-free.
If you are looking to cut down on sugar intake, substitute the sugar with natural sweeteners such as maple syrup or honey. Or if you prefer a non-sweet version altogether, omit the sugar entirely.
In terms of mix-ins, feel free to add your favorite fruits or nuts to the batter like blueberries or walnuts for additional flavor and texture. You can even swap out the vanilla extract for almond extract or cinnamon to give these pancakes a unique twist.
Lastly, for my vegan friends out there – fear not! You can easily turn this recipe into vegan pancakes by substituting the egg with mashed bananas or applesauce. Using almond milk instead of regular milk is also an option.
With these substitutions and variations, you can create a healthier and personalized version of these delicious whole wheat pancakes that suit your preferences and dietary requirements without sacrificing flavor.
Serving and Pairing
Now, let’s talk about how to serve and pair these delicious whole wheat pancakes. These fluffy and nutritious pancakes are perfect for a healthy breakfast or brunch on any given day. I recommend topping them with some sliced bananas, fresh berries, and a drizzle of pure maple syrup for a touch of natural sweetness.
You can also get creative with the toppings and pairings. For a protein boost, you can add some almond butter or peanut butter on top of your stack of whole wheat pancakes. Or, for a crunchy texture, you can sprinkle some chopped nuts like almonds or pecans over the top.
If you want to add some extra flavor to your pancakes, you can mix in some blueberries, bananas, or chocolate chips into the batter before cooking. Alternatively, you can use this recipe as a base and make savory pancakes by adding some grated cheese, onion, or herbs.
As for the drinks that go well with these whole wheat pancakes; you can serve them with a cup of coffee or tea. If you prefer something cold and refreshing, try pairing your pancakes with some freshly squeezed orange juice or a fruity smoothie.
Overall, these whole wheat pancakes are perfect for any occasion and adaptable enough to suit any taste preferences. So go ahead and enjoy this healthy and delicious recipe with your loved ones!
Make-Ahead, Storing and Reheating
Make-ahead, storing and reheating your whole wheat pancakes is a great way to ensure that you have a quick, healthy and delicious breakfast on hand whenever you need it. These pancakes can be prepped in advance and stored in the refrigerator or freezer for later use, making them a convenient and time-saving option.
To make ahead, simply follow the recipe instructions and cook the pancakes as directed. Allow them to cool completely before storing them in an airtight container or plastic bag. Keep them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When reheating the pancakes, you have a few options. You can pop them into the toaster or toaster oven for a quick and easy option, or you can reheat them in the microwave by wrapping them in a damp paper towel and heating them for 30-60 seconds.
If you prefer to reheat your pancakes on the stovetop, simply place them in a pan over medium heat until they are warmed through. If they are still cold in the center after being reheated on both sides, flip them back over and warm them again until they are heated through.
Always remember to store your pancakes separately with parchment paper or wax paper between each layer to prevent sticking. This also helps keep the pancakes fresh and moist while they are stored.
With these easy tips for make-ahead, storing and reheating your whole wheat pancakes, you’ll always have a healthy breakfast option at your fingertips – even on busy mornings!
Tips for Perfect Results
As a nutritionist and food blogger, I know that even the most delicious recipe can fall flat without some pro tips to help you make it perfect. Here are some key tips to ensure your whole wheat pancakes are fluffy, tasty, and healthy.
Firstly, make sure you whisk your dry ingredients together before adding them to the wet mixture. This is important to avoid any lumps or inconsistencies in the batter.
Secondly, mix the batter just until all ingredients are combined. Overmixing the batter will develop gluten in the flour and result in tough, dense pancakes.
Next up, use a non-stick pan or griddle if possible to ensure even cooking and easy flipping. If using a regular pan, make sure it’s heated over medium heat before adding the batter.
Additionally, pay attention to the size of your pancake pour. In general, about 1/4 cup of batter per pancake works well for this recipe.
Another tip is to let the pancakes cook undisturbed until you start seeing bubbles in the center of each one – then gently flip and cook for another minute or two on the other side until golden brown.
Lastly, toppings can make all the difference! Consider serving your whole wheat pancakes with fresh fruit, nut butter, yogurt or honey instead of syrup which can be high in sugar.
Following these simple tips can help you create perfect fluffy and nutritious whole wheat pancakes every time.
Before we conclude this recipe article, let’s address some frequently asked questions regarding these natural whole wheat pancakes. In this section, I’ll provide answers to common concerns or queries that you may have as you explore making these healthy, organic, and delicious pancakes.
Are whole wheat pancakes healthy?
While regular pancakes do have some nutritional value, opting for whole-wheat pancakes can provide even more essential vitamins and minerals such as calcium, iron, phosphorus, and riboflavin.
What is the healthiest flour to use for pancakes?
When it comes to making pancakes, opting for whole-grain flour rather than white flour is the healthier choice. Whole-wheat flour, as well as other whole-grain flours such as cornmeal, oats, or buckwheat, are packed with fiber, providing more health benefits than their white flour counterparts. For instance, whole-wheat flour contains approximately 16 grams of fiber per cup while white flour only contains 3 grams of fiber. Therefore, if you want to make your pancakes healthier, go for whole-wheat or any other whole-grain flour instead.
Can I substitute whole wheat flour for all-purpose flour in pancakes?
When making pancakes with 100% whole wheat flour instead of white flour, it’s important to take note that they might spread more during cooking if not given ample time to rest. To prevent this, allow the batter to rest for at least 30 minutes before cooking. This will allow the flour to absorb the liquid and reduce the tendency for the batter to spread as it cooks.
What are whole wheat pancakes made of?
For this recipe, we’ll need some whole wheat flour (5 ounces by weight), sugar (2 tsp), baking powder (1/2 tsp), baking soda (1/4 tsp), and salt (1/4 tsp). To add some moisture and richness to the batter, we’ll also need buttermilk (1 cup)*, an egg, and melted butter (2 tbsp)**.
Are whole wheat pancakes OK for diabetes?
Going for whole-grain foods has numerous nutritional benefits which can help reduce the risk of heart problems, stroke, and type 2 diabetes. Opting for whole grains instead of processed grains may also help in regulating blood sugar levels especially for individuals with diabetes.
Now that you have read through this natural, wholesome, and healthy recipe for whole wheat pancakes, it is clear to see that it is the perfect way to start your day.
By incorporating 100% whole wheat flour, reducing the amount of sugar, and using natural ingredients like sea salt and vanilla extract, this recipe provides a guilt-free way to enjoy a breakfast staple that many people love.
You can even make this recipe vegan and gluten-free by using plant-based milk and swapping the egg for a flaxseed or chia seed egg substitute. The possibilities are endless!
Making healthy food choices doesn’t mean sacrificing flavor or indulging in your favorite foods. It just means making smarter choices and being aware of what you put into your body. These whole wheat pancakes are a great example of how healthy food can be both tasty and satisfying.
So the next time you’re thinking about making pancakes for breakfast, swap out your regular flour for whole wheat flour and try this recipe. Your body will thank you for it!
Natural, Whole Wheat Pancakes Recipe
- 1 egg
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons organic sugar
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups 100% whole wheat flour (chemical & GMO free)
- In a medium bowl wisk egg until fluffy.
- Wisk in milk and vanilla.
- Add dry ingredients and mix thoroughly. Batter will be thick. If thinner batter is preferred add milk until desired consistency is achieved. (I've found that the amount of milk I need changes dramatically depending on the brand of whole wheat flour I use).
- Heat griddle and grease with butter or very light tasting olive oil.
- Pour 1/4 cup of batter onto griddle.
- These pancakes will not "bubble" like traditional pancakes, so you will have to watch the bottoms to know when to turn. Flip cakes when bottom is golden brown.
- Top with 100% natural maple syrup (Log Cabin makes a good one) Check those labels! No corn syrup. :-).