These easy Whole Wheat Pancakes are dairy free, vegetarian and delicious! Burst of blueberries and a whole wheat batter flavored with maple syrup make for a filling and healthy breakfast!
These pancakes almost didn’t happen. {Cue tears }
The story behind these Whole Wheat Pancakes:
A few months ago I moved out of my apartment (you know it as my YouTube film studio) and in with my husband. I stocked our kitchen with all the healthy, savory staples that I use on a daily basis and with none of the baking essentials that crowd my film studio cabinets.
One weekend Hubs was craving a carby, post-tennis breakfast. Initially I was like, “How ‘bout eggs, babe?” but he looked so sad and disappointed. I went back into the kitchen determined to make his healthy-ish carby breakfast dreams come true. Thus we have Whole Wheat Pancakes packed with delightful blueberries!
Voilà! Our new favorite weekend indulgence was created! The key to a moist, fluffy whole wheat pancake is the leavening and also allowing the batter to sit. Whole wheat flour takes longer to hydrate than processed white flour because of the bran. It also takes more liquids than white flour. The first weekend, I only let the batter sit for 30 minutes and they were delicious, but the next weekend I decided to surprise him with pancakes when he got back from tennis, so I let the batter sit a few hours and they were PHENOMENAL!
If you're on a whole wheat or healthy breakfast kick these days but not in the mood for Whole Wheat Pancakes, these Strawberry Whole Wheat Muffins are sure to get you where you're going. They are packed with fresh strawberries, whole wheat, chia seeds, and lemon. I developed these one lazy Sunday morning and then stashed them in the freezer for days when I need a filling breakfast on the run. Could you make these even healthier? Sure you could! Each time I make them I try to tweak them without sacrificing taste or texture.
Whole Wheat Pancakes (Dairy Free)
Ingredients
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking powder
- ½ teaspoon Kosher Salt
- 2 Tablespoons Maple Syrup
- 2 Tablespoons canola oil or coconut oil
- 1 teaspoon Vanilla extract
- 1 Egg (large or extra-large, whichever you have!)
- 1 cup Unsweetened Almond milk (or dairy-free beverage of choice)
- Fresh or frozen blueberries (optional)
- Bananas and maple syrup for serving
Instructions
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together egg, maple syrup, vanilla, and oil until smooth and homogenous. Whisk in milk of choice.
- Whisk dry ingredients into milk mixture. Cover with plastic wrap on the surface and allow to sit for at least an hour to overnight. This allows the flour to hydrate and the maple vanilla flavors to intensify.
- When ready to cook, heat a nonstick pan over medium-low heat. Spray lightly with cooking spray then test a small pancake. Adjust heat as necessary. Cook on one side until the outside edges look matte and set and there are large bubbles popping in the center. If adding blueberries, wait until this same moment to add them or you will get raw bits around the fruit. This is especially true if they are frozen.
- Flip and continue cooking until cooked through, another minute or so.
- Continue cooking all pancakes. If you are blessed with a griddle, you can cook this entire batch in one go! Ready, set, breakfast!
Video Instructions
Notes
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