★☆ Allow the batter to rest as the griddle heats up. To freeze – allow pancakes to cool in single layer on wire rack before storing flat in storage bags or airtight container. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! This healthy pancake recipe is a great base to throw in your favorite add-ins too. Is there anything better than fluffy pancakes to start off your morning? Save my name, email, and website in this browser for the next time I comment. Once the griddle is hot, add coconut oil or butter. )… but, I digress. Required fields are marked *. Add coconut oil (or butter) to hot griddle. Made this? Perfectly suited for any King (Queen) or royal-want-to-be. © 2020 Super Healthy Kids, Inc., all rights reserved, berries, pancakes, vegetarian, Whole Wheat Pancakes. Pantry Ingredients. Rate this recipe! Subscribe and get a FREE healthy nut butter ebook! Pour into large bowl of dry ingredients, whisk until just combined. What I LOVE about these wheat pancakes: Blender pancakes– all you need is a blender to whip these together in 5 minutes! To freeze: put pancakes on wire rack and allow them to cool before placing in an airtight container. You just can’t beat their quality! I like these. And now you’ve got yourself the best whole wheat pancakes! Add the wet ingredients to the dry and stir just until combined. NOTE: if using a non-dairy milk with added protein, you may end up needing a touch more milk. (This is where patience is necessary!) This post is sponsored in partnership with Bob’s Red Mill. You can use the milk of your choice but I typically go for an unsweetened non-dairy blend (such as almond milk, soy, oat, etc.). I’ve tested this recipe with white whole wheat flour and regular whole wheat flour, both work great! Set aside. ★☆. I really like Gold Medal white whole wheat flour for these pancakes. You may still see a few lumps of batter in the bowl, this is okay! I’m Ashley – Thanks for visiting Fit Mitten Kitchen. Pour batter onto the griddle and cook until bubbly, then flip and continue to cook for 1-2 minutes more until pancakes are cooked through and golden. As always, all thoughts and opinions are my own. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious. Make sure to mix the dry and wet ingredients together until just combined. In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. Cook pancakes on one side until you start to see bubbles and you can see pancakes rise, about 3 or so. Served with fruit, pastured eggs, and topped with butter. Then carefully flip and continue cooking for about 2 more minutes. Top with your favorite toppings like maple syrup, fruit, etc. Healthy without tasting healthy– really though! Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray. Repeat until all batter has been used, adding more oil to the griddle/skillet as necessary. How to Make Whole Wheat Pancakes. These whole wheat pancakes are so light and fluffy- topped with fresh fruit, syrup or nut butter, they may become your next favorite breakfast. Fluffy, whole wheat pancakes the whole family will love! Reheat in the microwave for 20 to 30 seconds if desired. So, with a King-like breakfast in mind, today, I am sharing a family favorite: whole wheat pancakes. I’ve included a note in the recipe for how to make your own buttermilk. Preheat griddle or large frying pan to medium heat. Like blueberries or chocolate chips! Mix all dry ingredients together in a large bowl. You can store leftover pancakes in the refrigerator or at room temperature in an airtight container/bag for up to four days. Yes! In large bowl combine whole wheat flour, baking powder, cinnamon and salt; set aside. To receive the latest FMK recipes
Using a 1/4 cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Over mixing the batter can lead to denser, chewier pancakes. It helps others learn more about the recipe too! Perfect for a light and healthy breakfast! Use 1/4 cup measuring cup to scoop pancake batter and add to pan, being sure to leave enough room for flipping. In a smaller bowl, whisk together the milk, olive oil, and eggs (start with only about 1/2 the milk, adding more until the desired consistency is reached). Whole Wheat Raspberry Pumpkin Muffins {oil-free, dairy-free}, Healthy Whole Wheat Banana Bread [low fat, dairy-free], Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Chocolate Covered Strawberry Cheesecakes [gluten-free friendly], Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}. Heat a large skillet or griddle over medium. If you’re looking for a regular buttermilk pancake recipe. Sift dry ingredients together--this helps get out any clumps of baking powder which is unpleasant to bite into. Store leftover pancakes in the refrigerator or at room temperature in an airtight container/bag for up to four days. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! If you’re looking for some healthy pancake toppings ideas, throw on your favorite fruit, maybe add some peanut butter, melted coconut butter, hemp hearts and/or chia seeds. (and BONUS: you'll get my free Nut Butter eBook!). It’s the perfect flour to use for this whole grain pancake recipe. Not to mention Bob is a super cool guy (yes, he’s real! To reheat: I like to use the toaster oven. Use 1/4 cup measuring cup to scoop batter and add to pan, being sure to leave enough room for flipping. To reheat frozen – place in toaster oven, reheat on medium until warmed through. Your email address will not be published. As always, all thoughts and opinions are my own. Perfect for your weekend brunching but great for meal prep and freezing too! My mom used to make these all the time growing up. , (240 grams) white whole wheat flour or whole wheat flour, (canola, vegetable, or melted coconut oil). Using basic, simple ingredients for a healthy pancake recipe. I’m going to go ahead and say, “NOPE!”. This post is sponsored in partnership with Bob’s Red Mill. Last week was my husband’s birthday so I whipped him up some of these AMAZING 5 minute whole wheat pancakes. Reheat in the microwave for 20 to 30 seconds if desired. Next, whisk wet ingredients together in another bowl. Your email address will not be published. Recipe can be easily doubled for more pancakes. Serve with pure maple syrup, fresh fruit, or your topping of choice. Your email address will not be published. In a pinch, you can also just whisk the dry ingredients really well with a wire whisk. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Whether I’m baking cakes, cookies, or using it for pancakes and waffles. I recommend using Bob’s Red Mill aluminum free if possible. tag me on social and hashtag so Ican see what you’ve made! Once the top starts to bubble and the edges look set, flip and cook for another 1-2 minutes. Actually, forget the royal duties, I just want the hearty breakfasts. Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. Leave a review! We’re using baking powder as the leavening agent to get these pancakes super fluffy. But what I like about making pancakes at home is using ingredients like a whole grain flour to make them a bit healthier than your average processed mix.