The healthfulness of pancakes largely depends on their ingredients. When crafted using whole grains in their most wholesome form, combined with healthy fats and natural sweeteners, whole wheat pancakes can indeed be an exceptionally nutritious and healthy breakfast choice. Such pancakes are typically lower in empty calories and remarkably rich in essential nutrients, fiber, and beneficial compounds.

In contrast, many conventional pancake recipes rely heavily on refined white flour, which has been stripped of its bran and germ, along with many of its inherent health benefits. These recipes also often feature high amounts of refined cane sugar, which can lead to rapid spikes in blood sugar levels, contributing to energy crashes and potentially other health issues.

Embracing a healthier diet is rarely an instant transformation for most people. However, you can begin this rewarding journey by incorporating delicious and easy recipes like these whole wheat pancakes. They offer a fantastic starting point for building a genuine love for eating better, proving that healthy food can be both satisfying and incredibly tasty.

This fundamental whole wheat pancake recipe yields truly 100% whole wheat pancakes, making it my ultimate go-to for healthy pancake perfection! Crown these fluffy cakes with pure maple syrup or adorn them with an array of your favorite toppings for an unforgettable breakfast experience.

Whole wheat pancakes offer wonderful flexibility and can be made from various freshly ground grains, including Spelt or Hard Wheat berries. For those seeking a gluten-free alternative, simply swap the wheat flour for oat flour to create delicious oatmeal pancakes.

1. Pre-heat a griddle or a large skillet over medium-low heat. Ensuring proper heat is crucial for even cooking and a perfect golden-brown finish.
2. To make truly healthy pancakes, carefully choose your flour. White wheat flour offers a milder taste and contributes to an even fluffier pancake texture, making it an excellent choice for those new to whole grains.
3. Combine all the dry and wet pancake mix ingredients into a generously sized mixing bowl. A large bowl provides ample space for thorough mixing without spills.
4. Whisk the batter together until just combined. Be mindful not to overmix; a few small lumps are perfectly acceptable and often result in a tenderer pancake.
5. Using a 1/4 cup scoop (or a preferred size for consistent pancakes), gently pour the pancake batter onto the preheated skillet. This ensures uniform pancake size and even cooking.
6. Cook until small bubbles begin to appear on the surface of the pancakes and the edges look set. Then, carefully flip them to the other side and continue to cook until they are golden brown and cooked through.
7. Serve warm, immediately, with your chosen healthy pancake toppings. Popular choices include real whipped cream made from cow’s milk, a medley of fresh fruits, pure maple syrup, or natural honey for a touch of sweetness.

Tip: For a noticeably thicker pancake batter and an even fluffier texture, allow the prepared batter to rest for about 5 minutes before cooking. This resting period allows the flour to fully hydrate and the gluten to relax.

It’s important to clarify that gluten is a natural protein found in whole wheat grains, including popular varieties like Spelt, barley, and Hard Wheat. Therefore, whole wheat pancakes are inherently not gluten-free. For those adhering to a strict gluten-free diet, excellent alternatives include using oat flour or sorghum flour. If you have a mild sensitivity or can tolerate some gluten, opting for a low-protein flour such as soft wheat can provide a less intense gluten experience.

The practice of making home-ground flour can often be beneficial for digestive health, potentially promoting healing in the gastrointestinal tract and improving overall well-being for some individuals. Other fantastic gluten-free options include using an equal amount of freshly milled sorghum or quinoa flour to replace the whole wheat flour. Alternatively, you can create a unique blend using freshly milled buckwheat, corn, and amaranth. The key is to choose gluten-free grains and feel free to mix and match them to achieve your desired flavor and texture.

Note: When purchasing store-bought gluten-free flours or mixes, always make sure to thoroughly read the labels. This is crucial to ensure that the product was processed in a certified gluten-free facility, minimizing the risk of cross-contamination with other high-gluten grains and guaranteeing safety for those with celiac disease or severe gluten sensitivities.

Easily make these delicious pancakes dairy-free by substituting traditional milk with your preferred non-dairy alternative, such as almond milk, soy milk, or oat milk. The taste and texture will remain wonderfully satisfying.

Absolutely! To transform these into delightful Vegan Pancakes, simply substitute plain almond milk (or another plant-based milk), use vegan-approved sweeteners like maple syrup or agave, and incorporate a reliable egg substitute (refer to the ‘Egg Substitutes’ section for detailed options).

If you need to replace eggs in this recipe due to allergies or dietary preferences, these egg substitutes work wonderfully to make Pancakes egg-free:

• Oil or Cream: For each egg, use 1/4 cup of oil (like avocado or coconut oil) or cream. This adds moisture and helps bind the batter.
• Silken Tofu: Silken tofu is a fantastic egg replacer and can be used for up to 3 eggs in a recipe. Blend 1/4 cup of silken tofu per egg until smooth.
• Flax or Chia Egg: Soak 1 tablespoon of flaxseed meal or chia seeds in 3 tablespoons of water for 5 minutes. The mixture will become gelatinous, mimicking the binding properties of an egg.

This Healthy Pancake recipe calls for an array of very simple, wholesome ingredients that are likely already in your pantry! Here is a quick breakdown of the pancake mix components you won’t need to prepare ahead of time, as they’re wonderfully easy to combine instantly. These pancakes are so versatile, you can even whip them up for a delicious “breakfast for dinner” if the mood strikes!

Key Ingredients:

• Fresh Whole Wheat Flour: My top recommendation is freshly milled flour, which offers superior flavor and nutrient density. However, sprouted Spelt flour or Sprouted Pastry Flour are excellent alternatives. Even good quality, store-bought ground whole wheat flour will work well. If you prefer to make pancakes from scratch using all-purpose flour, consider our dedicated Pancake Mix Recipe.
• Leavening: For perfectly fluffy pancakes, baking powder is your essential ingredient. If you plan to use part baking soda, remember that it works best when paired with an acidic ingredient; consider making whole wheat buttermilk pancakes to neutralize any bitterness from the baking soda.
• Healthy Sweetener: Honey is my preferred natural sweetener for these pancakes, imparting a subtle richness. Other wonderful choices include evaporated cane sugar or pure maple syrup, depending on your taste preference.
• Salt: A touch of sea salt or another natural salt is crucial for enhancing the overall flavors and balancing the sweetness in the batter.
• Egg: The egg helps bind the ingredients and contributes to the pancakes’ structure and richness. If you have an allergy or dietary restriction, please refer to my “Egg Substitutes” section for suitable alternatives.
• Healthy Fat: Incorporating a healthy fat like coconut oil or avocado oil adds moisture, tenderness, and a lovely texture to the pancakes.
• Milk: We enjoy raw cow’s milk on our farm for its incredible nutritional benefits. However, if you’re unable to consume dairy, please consult my “Dairy-Free Alternatives” section for excellent plant-based milk options.

Note: Store-bought wheat flour can sometimes develop a bitter taste over time, as it is more prone to going rancid quicker than highly enriched shelf flours. For the best flavor and nutritional integrity, I strongly encourage using freshly ground flour or sourcing high-quality organic, non-GMO flours from a reputable and trusted supplier.

Elevate your whole wheat pancakes with a variety of delicious and nutritious toppings. Here are some fantastic ideas to make your breakfast truly special:

• Protein-Rich Spreads: For an extra boost of protein and healthy fats, slather your pancakes with a generous dollop of peanut butter, almond butter, or cashew butter.
• Fruity Add-ins: Fold in 1/2 cup of delightful additions like carob chips, fresh or frozen blueberries, or sliced bananas directly into the pancake batter before cooking for an extra special treat.
• Real Whipped Cream: Skip the artificial stuff! Make your own decadent, yet simple, REAL whipped cream from heavy whipping cream for a luxurious topping.
• Natural Sweeteners: Drizzle with your favorite pure maple syrup, natural honey, or a touch of agave nectar for wholesome sweetness.
• Butter Indulgence: A classic for a reason! Slather soft, good quality butter on the warm tops of your pancakes, allowing it to melt into every crevice.
• Frozen Berries: Keep a stash of frozen berries like blackberries or raspberries on hand. They defrost quickly and create a lovely, slightly tart topping that complements the sweet pancakes beautifully. Just take out a handful from the freezer as you prep the batter!
• Jellies and Preserves: A spoonful of your favorite homemade or natural fruit jellies and preserves can add a burst of fruit flavor and color.

Proper storage ensures you can enjoy your delicious whole wheat pancakes for longer! Leftovers can be kept fresh in an airtight container in the fridge for up to 4 days. If you anticipate needing them for a longer period, it’s best to freeze them.

To Reheat: For quick reheating, simply microwave individual pancakes on high in 30-second increments until thoroughly hot. Alternatively, for a larger batch or a gentler reheat, stack your pancakes into a baking dish, cover it to retain moisture, and steam them in a preheated oven for 15-20 minutes until warmed through.

To preserve the delicate nutrients and natural oils present in whole wheat flour, especially freshly milled or organic varieties, freezing is absolutely essential. Unlike many store-bought flours that are enriched with additives to enhance stability and extend shelf-life, home-ground flours or those purchased from an organic source are more susceptible to oxidation and rancidity. Storing these valuable flours in simple air-tight containers at room temperature will not suffice to maintain their full nutritional profile and fresh taste.

To prevent freshly ground flour from going rancid or developing an unpleasant bitter taste, always store it in the freezer. My practice involves milling my wheat berries in bulk quantities. Immediately after grinding, I transfer the freshly milled flour into gallon-sized freezer bags. This method effectively locks in its vital nutrients, delicate oils, and delicious flavor, ensuring that every batch of pancakes or baked goods benefits from the freshest, most wholesome flour possible.

Understanding the yield of your wheat berries is helpful for planning! Generally, 1 cup of hard white wheat berries will yield approximately 1 1/2 cups of freshly milled flour. There are a few exceptions: softer grains like soft wheat and Spelt tend to produce a bit more flour, yielding about 1 3/4 cups of flour from 1 cup of berries. This slight difference can be useful when calculating quantities for your recipes.

This recipe is incredibly flexible for make-ahead planning, perfect for busy mornings! You can easily prepare the dry pancake mix in advance and store it in your pantry, ready to be combined with the wet ingredients whenever you’re ready to cook. If you’re feeding a larger crowd, this recipe can effortlessly be doubled or even tripled. For ultimate convenience, prepare and cook the pancakes as directed, then freeze them according to our instructions if you prefer to have fully cooked pancakes ready to reheat at a moment’s notice.

For truly easy and wholesome whole-grain pancakes, the gold standard is freshly ground flour made from wheat berries. Using freshly milled wheat berries ensures the highest nutritional value and the freshest flavor possible, making a significant difference in your finished product.

For pancakes, you don’t necessarily need flour with a high gluten content. Instead, aiming for a soft wheat flour (which is comparable to pastry flour or all-purpose flour) will typically yield the fluffiest results. While I often have hard white wheat on hand, which is slightly higher in protein, it also works remarkably well for these pancakes, providing a good balance of structure and tenderness.

In my experience, I’ve successfully used sprouted Spelt flour, which I purchase in bulk and keep frozen to maintain its freshness and nutrients. Additionally, I’ve made these delicious pancakes with freshly ground hard white wheat and even sprouted pastry flour, all yielding fantastic results. Experimentation is key to finding your preferred flour!

• Sprouted Wheat Flours: Varieties like Spelt or pastry flour are available in sprouted form. Sprouting enhances nutrient availability. Check your local health food store or specialty grocer for more options.
• Whole Wheat Flours: Hard red wheat and hard white wheat are the most common and widely available wheat varieties. Hard white wheat is often preferred for its milder flavor.
• Wheat Berries: The possibilities for making flour are vast! Here’s a brief list of grains you can mill at home: Spelt, Kamut, and Corn. Each offers a unique flavor and nutritional profile.

Get creative with your whole wheat pancakes by trying these exciting variations:

1. Pumpkin Pancakes: Infuse autumnal flavors by adding 1 teaspoon of pumpkin pie spice and 1/2 cup of pure pumpkin puree to the batter. For an extra touch, swap out the honey for 1/4 cup of rich brown sugar (or dark evaporated cane sugar).
2. Oatmeal Pancakes: Transform your pancakes into hearty oatmeal delights by using oat flour in place of whole wheat flour, or grind your own rolled oats for ultimate freshness.
3. Cinnamon Pancakes: For a warming, aromatic twist, stir 1/2 teaspoon of ground cinnamon into the pancake batter before cooking.
4. Banana Pancakes: Create naturally sweet and moist pancakes by mashing two ripe bananas directly into the batter and omitting the honey, letting the fruit’s sweetness shine.
5. Chocolate Chip Pancakes: Indulge your sweet tooth by gently folding in 1/2 cup of chocolate or carob chips into the batter just before pouring it onto the griddle.
6. Blueberry Pancakes: A classic favorite! Gently stir in 1/2 cup of frozen or fresh blueberries into the pancake batter for bursts of juicy fruit in every bite.

Yes, absolutely! Freezing whole wheat pancakes is an excellent way to prepare healthy breakfasts in advance and enjoy them on busy mornings. You can freeze Whole Wheat pancakes for up to 3 months without compromising their quality or taste. Simply prepare the pancake recipe as directed, ensuring they are cooked through, and then allow them to cool completely on a wire rack. Once cooled, flash freeze them in a single layer on a baking tray until solid. This prevents them from sticking together. After they’re firm, stack them into a gallon freezer bag or an airtight container, separating layers with parchment paper if desired, and store them in the freezer.

To reheat for fluffy pancakes: Place frozen pancakes onto a baking sheet, cover them loosely with foil to prevent drying, and bake in a preheated 375°F (190°C) oven for about 12 minutes, or until heated through and soft.

Microwave instructions: For a quick single serving, microwave 1 pancake on high for approximately 30 seconds, or until heated thoroughly and soft.

Toaster method: For a slightly crispy edge, simply pop frozen pancakes directly into your toaster or toaster oven until warmed and lightly golden.

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Healthy Pancakes

Equipment

• Griddle
• mixing bowl
• Wire Whisk

Ingredients

Instructions