These fluffy whole wheat pancakes are not only delicious but also packed with nutrients. Perfect for a healthy breakfast or brunch, they are easy to make and can be customized with your favorite toppings.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (or honey/maple syrup for a natural sweetener)
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- Optional add-ins:
- 1/2 cup blueberries or sliced bananas
- 1/4 cup chopped nuts (walnuts or pecans)
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, baking powder, sugar, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, egg, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. If you’re adding blueberries, bananas, or nuts, fold them in at this stage.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil or cooking spray.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 6: Serve
Remove the pancakes from the skillet and keep them warm in a low oven (about 200°F) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings such as fresh fruit, yogurt, maple syrup, or nut butter.
Step 7: Enjoy!
Dig in and enjoy your nutritious whole wheat pancakes! They are perfect for a hearty breakfast or a delightful brunch with family and friends.
Tips
- For extra fluffiness, let the batter rest for about 5-10 minutes before cooking.
- You can substitute half of the whole wheat flour with all-purpose flour for a lighter texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the toaster or microwave.
Enjoy your healthy and delicious pancakes!
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