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WHOLE WHEAT PANCAKES
01

WHOLE WHEAT PANCAKES

NUTRITION
HEALTHY RECIPES
Mar 02, 2025

WHOLE WHEAT PANCAKES

These Whole Wheat Pancakes are a perfect balance of nutrition and flavour, making them an excellent choice for a quick, healthy breakfast made with whole wheat flour, yoghurt, milk, salt and natural sweeteners like honey, they provide a good source of fibre, protein and essential nutrients. The baking powder and baking soda create a light, fluffy texture, while a hint of vanilla enhances the overall taste. The addition of a whisked egg or flax egg provides the structure, ensuring the pancake holds together beautifully when cooked. This single-serving pancake recipe is ideal for those who want a wholesome, homemade breakfast without the hassle of making a large batch. Whether you enjoy it with fresh fruit, a drizzle of honey or a dollop of yoghurt, this easy recipe guarantees a satisfying and delicious start to your day.

RECIPE CATEGORY

Breakfast, Brunch

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Pan-Fry, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Breakfast, Family Brunch, Weekend Treat, Quick Morning Meal

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Fat, Low Sugar, Quick & Easy, Vegetarian

DISH TYPE

Pancake

INGREDIENTS

There are the following ingredients for Whole Wheat Pancakes:

  • ¼ cup whole wheat flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 tablespoon yoghurt
  • ¼ cup milk
  • ½ teaspoon honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon oil
  • Pinch of salt
  • 1 teaspoon whisked egg or flax egg substitute (1 tsp flaxseed + 2 tsp water) for structure

FULL NUTRITIONAL INFORMATION

  • Calories: 130 kcal
  • Carbohydrates: 22g
  • Protein: 5g
  • Fats: 3g
  • Fibre: 3g
  • Sugar: 5g
  • Sodium: 80mg

PREPARATION

  • Prepare the dry ingredients: In a mixing bowl, whisk the whole wheat flour, baking powder, baking soda and a pinch of salt.
  • Mix the wet ingredients: In another bowl, combine yoghurt, milk, honey, vanilla extract and whisked egg or flax egg. Stir well until smooth.
  • Combine the wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently. Mix it until combined and do not over-mix, as this can make the pancake dense.
  • Preheat a non-stick pan: Over medium heat, lightly grease the pan with oil or a small amount of butter.
  • Cook the pancake: Pour the batter onto the pan, using about ¼ cup for one pancake. Spread it slightly to form an even circle.
  • Wait for bubbles to form: Cook for 2–3 minutes or until small bubbles appear on the surface.
  • Flip and cook the other side: Gently flip the pancake and cook for another 1–2 minutes until golden brown.
  • Serve warm: Remove from heat and serve with your favourite toppings such as honey, fresh fruit or yoghurt.

PREP TIME

5 minutes

COOKING TIME

5 minutes

TIPS

Here are some tips for Whole Wheat Pancakes:

  • Use room temperature ingredients: This helps create a smoother batter and ensures even cooking.
  • Avoid over-mixing: Stir just until combined to maintain a light and fluffy texture.
  • For extra fluffiness: Let the batter rest for 5 minutes before cooking.
  • Check the heat: If the pan is too hot, the pancake may burn before it cooks through. Keep the heat at medium for even cooking.
  • Grease the pan lightly: Too much oil can make the pancake greasy, so use just enough to prevent sticking.
  • Make sure bubbles appear before flipping: This indicates that the pancake is ready to be turned over without breaking.

VARIATIONS

  • Dairy-Free: Replace yoghurt and milk with almond, oat or coconut milk.
  • Vegan: Use a flax egg and swap honey for maple syrup or agave nectar.
  • Gluten-Free: Substitute whole wheat flour with oat flour or a gluten-free blend.
  • Protein Boost: Add ½ teaspoon of chia seeds, hemp seeds or a small scoop of protein powder.
  • Spiced Pancake: Add a pinch of cinnamon or nutmeg for extra warmth and flavour.
  • Chocolate Chip Pancakes: Mix in a few dark chocolate chips for a sweet twist.

PREPPING AND STORAGE

  • Refrigeration: Store leftover pancakes in an airtight container for up to 2 days. Reheat in a pan or microwave before serving.
  • Freezing: Let the pancake cool completely, then wrap it in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
  • Reheating: Warm in a microwave for 20–30 seconds or reheat in a pan over low heat until heated through.

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