Light and Fluffy Whole Wheat Pancakes

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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Breakfast

Light and Fluffy Whole Wheat Pancakes

Written by Whole Grain Gourmet

Friday, 25 April 2008 19:00

whole wheat pancake

My preschooler asked for pancakes this morning. We have a wonderful buttermilk pancake recipe that we have made for years, but when I looked in the refrigerator all we had was our usual organic soy milk. We almost always use soy milk in our baking and you would never notice the difference. I had never tried it in our pancakes however.

I decided to go for it. I also substituted coconut oil for the butter. The result was delightful. In fact, we consumed almost half of them standing over the stove. My preschooler didn't even notice that we were overlooking the maple syrup and whipped cream, two ingredients she normally considers essential for a proper pancake breakfast. These pancakes are light, fluffy and tender. The flavor is deliciously balanced, with a slightly sweet hint of vanilla. The citrus zest brightens them wonderfully. I topped them with sliced banana, whipped cream, and a light dusting of cinnamon or cocoa.

These pancakes are a great way to start off your Saturday with a breakfast treat that is at once delicious and nutritious. Have a great weekend!

Light and Fluffy Whole Wheat Pancakes

Ingredients:

Dry ingredients

2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup organic sugar
1/2 tsp kosher salt

Wet ingredients

2 1/2 cups soy milk (or low fat milk)
2 large eggs
1 tsp vanilla
1/2 tsp grated orange zest
2 Tbs organic virgin coconut oil (or melted butter) + extra to oil the pan

Preparation:

Whisk the dry ingredients together in a large bowl until well combined.
In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
Gradually pour the dry ingredients over the wet ingredients as you whisk them together until just combined. Do not over mix.
Bring a skillet to a medium heat. Lightly oil the pan and pour 1/3 cup of batter into the pan. Allow bubbles to come through and the edges to lightly firm and then flip to cook the other side.

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Comments (8)

Thank you so much for this recipe. I'm trying to lose weight and have high blood pressure. We always use soy milk and turbinado sugar but I didn't have a good recipe for wheat flour and soy milk. My 3 sons didn't like my pancakes when I made them with soy and wheat. Normally I make them from the box. But there is so much sodium that I really couldn't do it anymore.

These pancakes are so delicious. I'm telling everyone about this wonderful recipe and this great site. I made the full recipe but I was only making pancakes for myself so I'm going to see how the batter comes out refrigerating it and using it tomorrow.

Once again thank you and thanks for such a wonderfully inspiring and healthy, yummy site.

Sincerely,

Safiya

Hi Safiya! I'm so glad you enjoyed this recipe. Thank you so much for the feedback. It makes our efforts so worthwhile.

An excellent recipe! I had little hope to find a whole wheat recipe for pancakes but this is it! Pancakes turned out really light and fluffy. I used only 1 Tbsp of sugar and they still tasted great. Very good with yogurt and strawberies! Thanks!

I just love pancakes, savoury; sweet and even wholemeal, and yours above look amazing....I saw you on Foodbuzz....you know what I also have some pancakes on my blog have a browse see if you find them :)

DH complains about the leaden pancakes I make with Bisquick, but when I made these he loved 'em.

These are yummy !! I was out of sugar so I used brown sugar and also added some oatmeal and I used powdered skim milk. Next time I want to try replacing the sugar with apple sauce and the oil with yogurt. Thanks for this recipe !

Do you happen to have the nutritional info for this recipe? (serving size, calories, fat, etc.)

Great recipe. My kids love these pancakes. I used half wheat flour and half spelt flour, agave nectar and fat free milk. I might try rice milk next time. Thank you for this healthy recipe!

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