How To Make Healthy Pancakes (Whole Wheat) - Alyona’s Cooking (2024)

When using whole grains in their wholesome form, healthy fats, and natural sweeteners, then whole wheat pancakes can be a very nutritious and healthy breakfast choice that is low in calories and rich in nutrients!

Regular Pancake Recipes use white flour (which is stripped from its bran losing its many health benefits) and are high in refined cane sugar that can spike your blood sugar levels.

Eating healthy isn’t an overnight decision for many but you can start from tasty recipes like these to build up your love for eating better.

This basic whole wheat pancake recipe makes100% whole wheat pancakes! It is mygo-to pancake recipe for healthy pancakes! Drizzle these fluffy cakes with pure maple syrup or top with all of your favorite toppings!

Whole wheat pancakes can be made from various ground grains like Spelt or Hard Wheat berries and for a gluten-free option make oatmeal pancakes using oat flour instead.

1. Pre-heat a griddle or large skillet or med-low heat.
2. To Make Healthy Pancakeschoose the flour of choice (white wheat is milder in taste and makes for a fluffier pancake texture.)
3. Combine all the pancake mix ingredients into a large bowl.
4. Whisk the batter together.
5. Using a 1/4 cup scoop pour the pancake batter onto the skillet and cook until bubbles appear on the pancakes.
6. Flip pancakes to the other side and continue to cook until done.
7. Serve warmpancakes with healthy pancake topping of choice, like real whipped cream from cows milk, fresh fruit, pure maple syrup, or natural honey.

Tip: for a thick pancake batter allow the batter to sit for 5 minutes.

Gluten is a protein in whole wheat grains like Spelt, barley, and Hard Wheat. For a gluten-free option use oats or sorghum flour instead. And if you can tolerate some gluten opt for a low-in protein flour like soft wheat.

Making home-ground flour at home can promote healing in the gastrointestinal tract and improve your health! Other gluten-free options include using an equal amount of freshly milled sorghum or quinoa for the whole wheat flour or using a combination of freshly milled buckwheat, corn, and amaranth. Choose gluten-free grains to mix and match.

Note: If using store-bought flours make sure to read the labels to ensure it was processed in a gluten-free facility where the food didn’t cross-contaminate with other high-gluten grains.

To replace the eggs for recipes follow these egg replacements. Make Pancakes egg-free with these substitutes:

• Use 1/4 cup of oil or cream for 1 egg.
• Silken tofu can be used for up to 3 eggs.
• Soak 1 Tbsp of flaxseed meal or chia seeds in 3 Tbsp water for 5 minutes. The mixture should get gelatinous.

This Healthy Pancake recipe calls for very simple ingredients! Here is a quick pancake mix recipe that you do not need to make ahead of time since it’s basically easy to prepare instantly! Make these pancakes for dinner if you have to!

Ingredients:

• Fresh Whole Wheat Flour-freshly milled flour would be my first choice however sprouted Spelt flour, or Sprouted Pastry Flour would work great (including store-bought ground Wheat flour.) If you want to make from scratch pancakes using all-purpose flour make this Pancake Mix Recipe.
• Leavening-all you need is baking powder to make fluffy pancakes! To use part baking soda make whole wheat buttermilk pancakes to quench the bitterness from the baking soda.
• Healthy Sweetener- like honey is my go-to for making these pancakes however, use evaporated cane sugar or pure maple syrup.
• Salt-use sea salt or another natural salt.
• Egg-see my egg substitutes if allergic.
• Healthy Fat-use coconut oil or avocado oil.
• Milk-raw cow’s milk is what we drink around our farm but if you can’t drink milk see my dairy-free options.

Note: Store-bought wheat flour can taste bitter as it is can potentially go rancid quicker than other enriched shelf flours. I only encourage you to use freshly ground flour or order organic non-GMO flours from a source you trust.

• Top pancakes with a protein-rich spread like peanut butter or almond butter!
• Fold in 1/2 cup carob chips, blueberries, or bananas to pancake batter for an extra special treat!
• Make REAL whipped cream from heavy whipping cream.
• Top with your favorite syrup or honey.
• Slather soft butter on the tops.
• Frozen berries like blackberries or raspberries defrost quickly (take out a handful from the freezer while you prep the batter.)
• Jellies and Preserves.

Leftovers can keep in the fridge for up to 4 days. Anything longer should be frozen.

To Reheat: simply microwave over high in 30 seconds increments until hot or stack pancakes into a baking dish and steam in the oven for 15-20 minutes.

To prolong the wheat flour nutrients you need to freeze the flour. Most store-bought flours are enriched with additives to give them stability and flavor (longer shelf-life.) Home-ground flours or flours purchased from an Organic source should be frozen to maintain all the nutrients. I would not recommend storing flours in air-tight containers in this manner.

Store freshly ground flour in the freezer to prevent it from going rancid or developing a bitter taste. I will freshly mill my wheat berries in bulk then store the freshly milled flour in gallon-sized freezer bags to retain its nutrients and flavor.

Easy Whole-Grain Pancakes come together with freshly ground flour using wheat berries. The best flour that you can possibly use for Wholesome nutrition is freshly ground wheat berries.

Pancakes don’t need to be high in gluten. Instead, choose a soft wheat flour (similar to pastry flour or all-purpose flour.) I typically have hard white wheat that is slightly high in protein and that works well too.

I used sprouted Spelt flour that was bought in bulk and kept frozen. However, I’ve also made these pancakes from freshly ground hard white wheat and sprouted pastry flour.

• Sprouted Wheat Flours- Spelt or pastry flour can come in sprouted form. Check your favorite health store for more options.
• Whole Wheat Flours-hard red wheat or hard white wheat are the most popular wheat varieties.
• Wheat Berries-There are so many different grains to make flour from here is a brief list; Spelt, Kamut, and Corn.

1. Pumpkin Pancakes:add in 1 tsp of pumpkin pie spice and 1/2 cup pure pumpkin puree. Swap out the honey for 1/4 cup of brown sugar (or dark evaporated cane sugar.)
2. Oatmeal Pancakes: use oat flour for the whole wheat flour or grind your own oatmeal!
3. Cinnamon Pancakes: add 1/2 tsp of ground cinnamon to the pancake batter.
4. Banana Pancakes: mash two ripe bananas into the batter and omit the honey.
5. Chocolate Chip Pancakes: fold in 1/2 cup of chocolate or carob chips into the batter right before cooking on a griddle.
6. Blueberry Pancakes:gently stir in 1/2 cup of frozen or fresh blueberries.

You can freeze Whole Wheat pancakes for up to 3 months. Simply prepare the pancake recipe as directed and cool completely. Flash freeze on a tray and then stack into a gallon freezer bag.

To reheat:place frozen pancakes onto a baking sheet and bake covered, in a preheated 375°F for 12 minutes for fluffy pancakes.

Microwave instructions:microwave 1 pancake for 30 seconds over high or until heated thoroughly.

Toaster: Pop frozen pancakes into the toaster.

Servings: 8 servings

Author: Alyona Demyanchuk

Ingredients:

Directions:

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  Pre-heat the griddle over medium-low heat.

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  In a large bowl whisk together all the ingredients.

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  Using a 1/4 cup measuring scoop, pour the pancake batter onto the hot griddle.

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  Cook pancakes until small bubbles form (1-2 minutes) and flip on the other side. Continue to cook for another 1-2 minutes.

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  Serve with butter and maple syrup.