Easy, Delicious Whole Wheat Pancakes Recipe

Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 pancakes
Calories 180kcal

Ingredients

  • 1 1/2 cup whole wheat flour 100 grams
  • 1 1/2 cup all-purpose flour 100 grams
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 2 1/2 cups skim milk dairy or non-dairy
  • 2 large egg
  • 8 tablespoons unsalted butter melted, plus more for skillet or substitute coconut oil
  • 1 tablespoon vanilla extract

Instructions

  • Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside. Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
  • Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
  • Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  • Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
  • When edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.

Notes

http://www.inspiredtaste.net/25202/easy-whole-wheat-pancakes-recipe/#itr-recipe-25202

Nutrition

Calories: 180kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 127mg | Fiber: 2g | Sugar: 6g | Vitamin A: 300IU | Calcium: 60mg | Iron: 1.1mg