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.