Whole Wheat Pancake Recipe

Whole Wheat Pancakes

Since iHop has declared today, March 8, 2016, to be National Pancake Day this year I thought this would be the perfect time for me to share my all time FAVORITE pancake recipe. Now don’t get me wrong, I appreciate iHop’s initiative in offering free pancakes to the nation but unfortunately their pancakes are a bit lacking in the nutrition department.

Now you may be under the impression that whole wheat pancakes probably taste like cardboard – and could never compare to iHop but I would have to ask you to taste before you judge! In fact you may be inclined, after a belly-full of hearty pancakes, real maple syrup and bountiful fruit – to agree that these pancakes are actually quite heavenly!

So a little background on this recipe:

This recipe is an AllRecpies.com. one with a few tweaks, made by Imrana (yep – my twin sister, who happens to have inherited the good cooking genes from mom). And I will be quite honest with you, I try and have these pancakes ONCE A WEEK – that’s how nourishing and delicious I feel they are.

Ok so without further ado, here’s the recipe:

Knock Your Socks Off Whole Wheat Pancakes
Serves 6
trust me - these perfectly spongy and moist whole wheat pancakes are sure to knock anyone's socks off!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups whole wheat flour
  2. 1 1/2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 cup brown sugar
  6. 1 heaped tablespoon ground flax
  7. 2 eggs (preferably organic free range)
  8. 1 1/4 cup whole milk (preferably organic low-temperature pasteurized)
  9. 1/2 cup extra virgin first cold pressed olive oil
  10. 1 tablespoon vanilla extract
Instructions
  1. Whisk whole wheat flour, baking powder, baking soda, brown sugar, flax and salt in a bowl.
  2. In a separate bowl, beat eggs and then stir milk, oil, and vanilla extract into eggs.
  3. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
  4. Heat a skillet or griddle with a little olive oil over medium-high heat. Scoop 1/4 cup of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 1 to 2 min. Flip the pancake and cook until browned.
  5. Repeat with remaining batter. Makes about 12 pancakes.
Notes
  1. Serve these pancakes with real maple syrup and fresh fruit. I love a mix of strawberries, blueberries, banana and mango. ENJOY!!
  2. NUTRITION INFO: 2 Pancakes are 440 kcal with 4g fibre, 9.6g protein and 48g carbohydrate, 23g fat, 4.5g saturated fat
Adapted from Grammma Momo's WW Pancakes
Skinny Foodaholic http://www.ussmaghani.com/

Don’t forget to share pics and give me your feedback on how your pancakes turned out!

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