Hearty Whole Wheat Pancakes
If you love pancakes and are worried about it making you fat, then this healthy recipe is for you. With all whole wheat, the pancakes are quite fluffy and taste great. I absolutely love the nutty flavour of the flour.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chia seeds (or ground flaxseed, optional)
- 2 teaspoons cinnamon
- 2 teaspoons sugar
- 2 eggs
- 2 cups low- fat milk
- 2 teaspoons vanilla extract
- Cooking spray
- Optional ingredients that can be added: chocolate chips (diced bananas, chopped walnuts, blueberries,cooked & chopped bacon.)
Instructions
- 1
In a large bowl combine all dry ingredients together : flour, baking powder, salt, chia seeds, cinnamon and sugar.
- 2
In a smaller bowl whisk wet ingredients together: eggs, milk and vanilla extract.
- 3
Combine wet ingredients into dry ingredients in the large bowl. Make sure not to over mix. No beating is required.
- 4
Heat a large skillet over medium high heat. Make sure pan is hot before spooning in the batter. If you’re using a variety of different ingredients, ie blueberries, chocolate chips or walnuts, it’s best to individually sprinkle over pancake before flipping.
- 5
Once the pancake begins to lightly bubble in the pan, make sure the edges of the pancake have settled then gently flip and cook for another 3 – 5 minutes.
- 6
Enjoy with the traditional butter and maple syrup.
- 7
Keep pancakes warm in a preheated oven 200F oven until all pancakes are cooked. Serve
- 8
immediately. Pancakes taste best right after they are made.