These simple whole wheat pancakes are the fluffiest you’ll ever make with simple on-hand ingredients. They are healthy, easy to make and a great breakfast option.
Jump to RecipeWe all need a simple but healthy pancake recipe and this right here is a true definition of simple & healthy. Whole wheat is healthy since nothing is removed from the wheat and the final product thus obtained has all the nutrients intact. It has the endosperm, bran, and germ unlike regular all purpose flour.
This recipe is also adjustable as detailed on the notes under the recipe card. You can swap the milk and use any other plant milk or lactose free milk but remember to add lemon juice or vinegar. You can also swap the honey with maple syrup.
I got other pancake recipes under the breakfast tap plus other breakfast options here which you can check out.
Preparation & cooking:
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt then set aside.
In a another mixing bowl, whisk the eggs then add in the buttermilk, cooking oil and honey and combine well.
Create a well in the bowl containing the dry ingredients then pour in the wet ingredients. Mix everything until just combined. Do not to over mix the batter.
Heat your pan and add oil ready for the pancake batter (a non-stick pan is best). Add the pancake batter 1/4 cup at a time and cook on medium – low heat for 2-3 minutes or until you see bubbles forming or the edges are turning golden brown then flip to enable the pancake cook on the other side.
Repeat the same process till all the batter has been cooked to pancakes.
Serve the pancakes while still warm with the toppings of your choice like blueberries, strawberries and honey.
Simple Whole Wheat Pancakes
Ingredients
- 2 cups (240g) whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1¾ cup (420ml) buttermilk* (maziwa mala)
- 3 tbsp cooking oil*
- ¼ cup honey*
- Oil for frying
Toppings (optional)
- ¼ cup Blueberries
- ¼ cup Strawberries
- 3 tbsp Honey
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt then set aside.
- In a another mixing bowl, whisk the eggs then add in the buttermilk, cooking oil and honey and combine well.
- Create a well in the bowl containing the dry ingredients then pour in the wet ingredients. Mix everything until just combined. Do not to over mix the batter.
- Heat your pan and add oil ready for the pancake batter. (a non-stick pan is best)
- Add the pancake batter 1/4 cup at a time and cook on medium – low heat for 2-3 minutes or until you see bubbles forming or the edges are turning golden brown then flip to enable the pancake cook on the other side.
- Repeat the same process till all the batter has been cooked to pancakes.
- Serve the pancakes while still warm with the toppings of your choice like blueberries, strawberries and honey.
Notes
- Buttermilk: If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 2 tablespoons of lemon juice or vinegar to a measuring cup then fill with milk to the 1 and 3/4 cup line. Stir then set aside for about 10 minutes to curdle. You can use natural yoghurt as well.
- Cooking oil: You can use your regular cooking oil or olive oil or coconut oil or butter.
- Honey: You may substitute the honey with any other sweetener of your choice such as maple syrup, brown sugar, molasses or regular sugar.
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