Whole Wheat Pancakes
Fluffy whole wheat pancakes are a healthy breakfast food that tastes great any time of the day. Make a batch of fluffy dairy free pancakes from scratch and you’ll be amazed at how easy it can be. Makes about 8 servings.
Why I love this whole wheat pancakes recipe
Pancakes have become a regular thing in our household. Every single Saturday, while I’m still in bed, Marc lovingly makes our favorite dairy free pancakes for the kids. They love it, I love it and it’s something we all look forward to every weekend.
But, lately, I’ve been trying to find ways to incorporate more nutrients into our food without them knowing – think kiwi smoothies with hidden spinach and bolognese sauce with tons of veggies. I didn’t think it would be this easy, but the first time I made them, these whole wheat pancakes were a hit.
In fact, I might like them even better than their all-purpose counterpart.
Here’s what you’ll need to make whole wheat pancakes
- Measuring cups
- Measuring spoons
- Wire whisk
- Non-stick griddle
- Mixing bowls
Ingredient note: I used unsweetened almond milk for this recipe, but you can use any dairy free milk you prefer. Oat milk or rice milk would work great. The only one I would stay away from is canned coconut milk because of it’s high fat content.
How to make healthy pancakes
Whisk the dry ingredients together in a large bowl to distribute the baking powder and sugar.
Add the wet ingredients to the bowl and continue whisking until everything has combined and the batter looks smoothie. Some lumps are ok, but it should look uniform in texture.
Cook the pancakes. Pour the batter onto a hot non-stick griddle pan (or skillet) and let the cook until they start to get bubbles on the top. Flip and cook for about minute or two more.
Keep them warm. Transfer cooked pancakes to a plate or sheet pan and warm in the oven until all pancakes have cooked.
FAQ’s and tips for making dairy free pancakes
Whole wheat is a healthy choice because it is higher in fiber and protein. It also helps you to feel more full longer, so starting your day with this whole wheat pancakes recipe is a great way to last until lunch without unhealthy snacking.
There are many different options to choose from, some include soy milk, almond milk, rice milk or even coconut milk.
Dont overmix the batter. You want to mix just until the batter comes together, and it’s okay if there is still a little bit of flour clumps not dissolved. Overmixing will give the glutens a workout and cause the pancakes to turn out flatter and more gummy in texture.
More healthy recipes
- Healthy Sweet Potato Casserole
- Kale Chicken Caesar Salad
- Healthy Morning Glory Muffins
- White turkey chili
- Refried bean dip
More dairy free breakfast foods
- Strawberry Honeycomb Breakfast Toast
- Italian Style Breakfast Sandwiches
- Banana Oat Breakfast Bars
- Tater Tot Breakfast Casserole
- Chicken Sausage Breakfast Tacos
Ingredients
- 2 1/4 cups whole wheat flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon coarse salt
- 2 1/4 cups dairy free milk
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Whisk the dry ingredients together in a large bowl. Stir in the wet ingredients and whisk until smooth.
- Heat a non-stick griddle pan to medium. Pour batter onto the pan (about ⅓ cup for each pancake). When bubbles begin to form on the top of the pancake, flip and cook for a minute or two more.
- Repeat until all the batter has been used.
