My 100% Whole Wheat Pancakes are one of my most popular posts of the year (which is actually quite surprising to me!). Not because they don’t deserve to be popular, but I just didn’t think a ‘whole wheat’ recipe would or could have so much steam behind it. It makes me SUPER excited for two reasons: 1) healthy recipes rock! Whole wheat is such an under-utilized flour that can easily be swapped for all-purpose flour in just about any recipe straight across and 2) these pancakes are no joke killer! So much so, they are worth of giving as a gift!
Breakfast is easily my favorite meal. I love it any time of the day, even for dinner. While my dad makes some pretty out-of-this-world stellar pancakes, they aren’t whole wheat – so I needed my own two pancake legs to stand on, and have found them with this recipe! For this gift idea you can give a Lodge Pre-Seasoned Cast-Iron Round Griddle, small bottle of real Maple Syrup (important, REAL maple syrup and not the crap stuff – haha!), Spatula with Wood Handle, and batch of 100% Whole Wheat Pancake Mix (minus the liquid ingredients).
100% Whole Wheat Pancake Mix
- 3 c. whole wheat flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 3 tbsp. honey
- 3 eggs
- 2 c. whole milk or unsweetened almond milk
- 1/2 c. coconut oil melted
In a large bowl, mix together dry ingredients. Add eggs; mix slightly and continue adding remaining wet ingredients. Stir until well combined.
Using 1/3 c. measuring scoop, ladle batter on to heated griddle or pan sprayed with cooking spray. Cook 1-2 minutes until bubbles appear. Flip and cook an additional 2-3 minutes until fluffy and golden brown. Enjoy!
[My 2 Cents]
I mentioned whole wheat flour in my Get Healthy in 2014: Kitchen Basics Part 1 post a couple of weeks ago. I love having wheat berries on hand to be able to blend up whole wheat flour whenever I need it. Of course, if you don’t have the capability to grind your own flour it’s definitely better to use store-bought whole wheat flour rather than all-purpose flour. I got rid of all of my all-purpose flour and no longer have any in my pantry at all. Because I used the soft white winter wheat berries my pancakes were just as moist and fluffy as any that would have been made with all-purpose flour.
[More of My 2 Cents]
Because these are so darn delicious I’ve already made them twice since Melissa gave me the recipe (and in fact, it’s time for a third batch). The first time I used whole milk, and the second time we were out of whole milk but we had unsweetened almond milk. So I used that instead. Couldn’t even tell a difference! Because almond milk allows me to save a few calories, that’s what I will be using from now on. Each time I made a batch I ended up freezing them and then just pulling a couple out each morning. I popped them in the toaster, drizzled a tablespoon of maple syrup and away I went. I try not to use butter if I don’t need to, so I spread a teaspoon or so of coconut oil on my pancakes before adding my syrup. Most of the time I skipped that step all together and just had the pancakes with syrup. Either way is delicious!
Calories: 183 per serving using whole milk, 168 per serving using almond milk
Adapted from 100% Wole Wheat Pancake Mix
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