Healthy but Delicious Fluffy Whole Wheat Pancakes

There’s no better way to start your morning than by making a giant stack of these Fluffy Whole Wheat Pancakes.  This is one of my favorite recipes because all it takes is few pantry-staples for 9 warm, soft and fluffy pancakes. You’ve probably got these ingredients lying around already!

Why do I mention fluffy in the name? Because they really are! Look at the thickness of those little babies.

I’ve been so-so scared of making pancakes from scratch because I was always afraid they wouldn’t be as light and airy and fluffy as those stacks you get at IHOP or any other restaurant for that matter. 

What made it worse was that even thought I used pancake mix and followed the instructions they gave on there to to dot, I still ended up with flat cakes. This was especially disappointing for me because I pancakes are one of my favorite breakfast foods. (The other being toasted bagels with cream cheese.)

So as you can imagine, whenever I wanted actual good pancakes, I’d have to drive 15 minutes, wait another 20 for my order, and then finally indulge. And that too in something that tastes great but is very subpar in terms of actual nutrition.

Not anymore!

These Whole Wheat Pancakes are the best thing that happened to this pancake-lover. They’re quick and easy to make, have the fiber from the whole grain and no unnecessary bad fat or trashy carbs. And the thing is, they actually taste delicious! 

If 20 minutes in total is still too much time, do what I do: multitask and have 2 pans going at the same time!

I love my stacks with melty butter, but if you want to be adventurous, try the “peaches & cream” topping recipe below.

Healthy but Delicious Fluffy Whole Wheat Pancakes

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Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 9 4″ Pancakes

Calories: 140kcal

Course: Breakfast

Cuisine: American

Start your day with a stack of these extra Fluffy Whole Wheat Pancakes. They're super easy to make, high in fiber from the whole grain, no unnecessary bad fat or trashy carbs, and actually taste delicious!

Ingredients

• ¾ cup Whole Wheat Flour, 90g
• 2½ tsp Baking Powder
• ¼ tsp Cinnamon Powder
• Stevia Sweetener, 1 Tbsp sugar worth (Use your brand's Conversion Chart)
• ⅛ tsp Salt
• 1 Egg
• ¾ cup Almond Milk, or other
• 1 tsp Vanilla Extract

Toppings:

• Butter
• Sugar-free Maple Syrup
• Peaches, Pecans & Vanilla Greek Yogurt “Cream”

Instructions

• In a small bowl, combine and uniformly mix flour, baking powder, sweetener and salt.
• In a large bowl, whisk together egg, almond milk and vanilla extract.
• Add dry ingredients into wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix.
• Heat a large nonstick skillet on medium-low and spoon out about 2½ Tbsp mixture on it (2-3 pancakes on one skillet at a time).
• Cook for about 3 minutes until large bubbles appear all over the pancake, and edges are dry.
• Flip carefully and cook other side for 1 minute.
• Remove from pan and repeat with remaining batter.
• Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
• Serve warm with your choice of toppings!

Notes

• Don’t over mix the batter or the pancakes will be tough and rubbery.
• To make Vanilla Greek Yogurt “Cream”, stir together:
  • ½ cup Greek Yogurt
  • ½ tsp Vanilla Extract
  • ¼ tsp Stevia Sweetener (1 packet, 1g, = 1½ tsp Sugar)

Nutrition:

• Servings: 9 4” pancakes | Serving size: 3 pancakes
• Calories: 140kcal
• Fat: 3.4g | Saturated fat: 0.5g
• Carbohydrates: 24.5g | Fiber: 3.5g | Sugar: 0.1g
• Protein: 6.4g