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100% Whole Wheat Pancakes

The most delicious 100% Whole Wheat Pancakes you'll ever sink your teeth in to! These are absolutely FABULOUS!

Course Breakfast
Cuisine American
Keyword Whole Wheat Pancakes
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 16
Calories 253 kcal
Author Yvonne

Ingredients

  • 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

Instructions

  1. In a large bowl, mix together dry ingredients.  

  2. Add eggs; mix slightly and continue adding remaining wet ingredients. Stir until well combined.

  3. 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!

Recipe Notes

[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 Slightly adapted from my friend, Melissa C

Nutrition Facts
100% Whole Wheat Pancakes
Amount Per Serving
Calories 253 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 68mg3%
Potassium 304mg9%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 95IU2%
Calcium 93mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.