Healthy Whole Wheat Pancakes

Healthy Whole Wheat Pancakes

No need for highly refined white flour in this breakfast/lunch staple. These are so light and fluffy, yet have that beautiful crisp edge. You or your guests won’t mind that these are healthy, they probably won’t even notice!

I typically don’t add anything to any of my pancakes. Don’t get me wrong, maple syrup, jam, peanut butter make a beautiful addition, but these oh so very lightly sweetened delicious pancakes do not require any additional sweeteners. I sweeten the batter with a bit of sugar, which is what’s responsible for those crisp edges; sugar does a better job of accomplishing that task than honey, and since so much research states that all added sugar is processed the same by our bodies (whether it’s honey, white sugar, brown sugar, maple syrup, etc.,) I stopped trying to replace it with honey in my recipes.

Kids seem to adore these pancakes and ask for seconds! They make such a wonderful addition to your kids’ lunchboxes. (You’ll love them in your lunch too!)

Hope you give these a try!

DifficultyBeginner

Yields6 Servings

 2 cups whole wheat flour
 1 tbsp baking powder
 ½ tsp baking soda
 ½ tsp kosher salt, heaping (half as much if using fine table salt)
 ½ tsp cinnamon, optional
 2 tbsp granulated sugar (decrease to 1.5 TBSP if you must)
 2 ¼ cups buttermilk (see subsitution options in Step 1)
 2 eggs
 1 tsp vanilla
 ¼ cup oil
 oil or butter for cooking, as needed

1

No buttermilk, no problem. Add 1 TBSP white vinegar or 2 TBSP lemon juice to your one-quart liquid measure. Fill the rest with milk to equal the required amount of buttermilk - 2 1/4 cups . Set aside while you prepare the rest of the ingredients; it needs about 5 minutes to thicken.

If you have buttermilk, skip this "homemade" buttermilk step and proceed to step 2.

2

After your homemade "buttermilk" had 5 minutes to rest, add vanilla, eggs and oil to it. Whisk well to combine. Sprinkle sugar, baking soda, baking powder, cinnamon, if using, and salt and whisk to combine. Sprinkle flour on top of your egg mixture and stir to combine. Let this sit on the counter for 5-10 minutes for flour to hydrate. 5 minutes is perfect as this is the amount of time you will need to preheat your pan, as per the next step.

3

Preheat your not stick pan, cast iron pan or a griddle for at least 5 minutes over medium-low to medium heat. The success of your pancakes depends on your pan being very hot. Grease it lightly with butter or oil. If you splatter some water, your pan should shimmer; at the same time, be sure not to burn your butter or oil.

4

Pour the desired amount of batter into the hot pan. I use 1/4 cup measure for each pancake. Cook for about 2 minutes (less or more depending on the size of your pancake.) The bottom should be golden if you lift your pancake to take a peek and bubbles should form on the top surface of the pancake. Turn your pancakes and cook for another minute or two on the other side until cooked through. Repeat with the remaining batter.

I prefer using two pans to speed up the process. If you wish, especially if you double the recipe, preheat your oven to the lowest setting (170-200°). Place cooked pancakes on a baking sheet, cover loosely with foil and keep warm in the oven, while you cook the rest of your pancakes.

5

Serve pancakes right away with your favourite toppings.

These will store beautifully in an airtight container in the fridge.

Ingredients

 2 cups whole wheat flour
 1 tbsp baking powder
 ½ tsp baking soda
 ½ tsp kosher salt, heaping (half as much if using fine table salt)
 ½ tsp cinnamon, optional
 2 tbsp granulated sugar (decrease to 1.5 TBSP if you must)
 2 ¼ cups buttermilk (see subsitution options in Step 1)
 2 eggs
 1 tsp vanilla
 ¼ cup oil
 oil or butter for cooking, as needed

Directions

1

No buttermilk, no problem. Add 1 TBSP white vinegar or 2 TBSP lemon juice to your one-quart liquid measure. Fill the rest with milk to equal the required amount of buttermilk - 2 1/4 cups . Set aside while you prepare the rest of the ingredients; it needs about 5 minutes to thicken.

If you have buttermilk, skip this "homemade" buttermilk step and proceed to step 2.

2

After your homemade "buttermilk" had 5 minutes to rest, add vanilla, eggs and oil to it. Whisk well to combine. Sprinkle sugar, baking soda, baking powder, cinnamon, if using, and salt and whisk to combine. Sprinkle flour on top of your egg mixture and stir to combine. Let this sit on the counter for 5-10 minutes for flour to hydrate. 5 minutes is perfect as this is the amount of time you will need to preheat your pan, as per the next step.

3

Preheat your not stick pan, cast iron pan or a griddle for at least 5 minutes over medium-low to medium heat. The success of your pancakes depends on your pan being very hot. Grease it lightly with butter or oil. If you splatter some water, your pan should shimmer; at the same time, be sure not to burn your butter or oil.

4

Pour the desired amount of batter into the hot pan. I use 1/4 cup measure for each pancake. Cook for about 2 minutes (less or more depending on the size of your pancake.) The bottom should be golden if you lift your pancake to take a peek and bubbles should form on the top surface of the pancake. Turn your pancakes and cook for another minute or two on the other side until cooked through. Repeat with the remaining batter.

I prefer using two pans to speed up the process. If you wish, especially if you double the recipe, preheat your oven to the lowest setting (170-200°). Place cooked pancakes on a baking sheet, cover loosely with foil and keep warm in the oven, while you cook the rest of your pancakes.

5

Serve pancakes right away with your favourite toppings.

These will store beautifully in an airtight container in the fridge.

Whole wheat pancakes

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