Whole Wheat Pancakes

Whole wheat pancakes tend to be heavy but the following recipe is not! Making your own, rather than using a store bought mix, is both economical and healthier. Whether you use fresh ground or store bought flour, this is a great recipe!

We buy enough whole wheat berries in bulk to last for one year and store them in 5-gal buckets with oxygen absorbers. As needed, we grind the wheat berries to make flour and use it fresh.

This way we have the nutritional benefits of fresh ground flour and the economical savings of buying at a reduced price of bulk purchasing direct from the grower. For more information on preparing grains, see Grain Preparation.

Whole Wheat Pancakes For Breakfast – Tips

We have whole wheat pancakes every morning during the week. No, we are not in a rut and we do have variety! Periodically, chopped nuts are included – on Fridays, we have raisins in our pancakes – on Sundays, we have eggs and biscuits!

If not using sprouted flour, soak the flour overnight in 1 1/2 c. kefir and 1 1/2 c. milk. This helps break down the phytic acid in whole wheat which inhibits absorption of calcium in your body. In the morning continue by adding the remaining ingredients, mix well and cook.

Pancake Toppings – What To Have With Whole Wheat Pancakes

• Chopped fruit and berries are always a good choice
• Drizzle some honey on top
• Maple syrup

If you’ve tried these whole wheat pancakes or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

5 from 3 votes

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Whole Wheat Pancakes or Waffles

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

 

Whole wheat can sometimes make baked goods heavy, but I made sure these are as fluffy as your favorite recipe.

Course: Breakfast

Cuisine: American

Keyword: healthy pancakes, Whole Wheat Pancakes

Servings: 12 servings

Calories: 257 kcal

Author: Cultured Palate

Ingredients

• 2 eggs
• 3 c. sprouted whole wheat flour - heaping
• 2 oz olive oil
• 1 Tbsp baking powder may substitute 1 1/2 tsp baking soda
• 1 Tbsp vanilla
• 1/2 tsp salt
• 1/4 - 1/8 tsp cinnamon
• 2 - 3 c. milk preferably raw
• Optional ingredients: chopped nuts, raisins, bananas

Instructions

For whole wheat pancakes:

1. Preheat griddle.
2. Mix dry ingredients together.
3. Add eggs, oil and milk - stir until combined adding enough milk to make a thin batter. (If making waffles, add enough milk to make a thicker batter.)

4. Pour batter onto heated griddle and cook until browned turning once for a lighter pancake.

For whole wheat waffles:

1. Pour 1/4 - 1/2 c. batter onto preheated waffle iron and cook until golden brown.
2. Serve hot and Enjoy!

Recipe Notes

Pancake Toppings - What To Have With Whole Wheat Pancakes

• Chopped fruit and berries are always a good choice
• Drizzle some honey on top
• Maple syrup

Nutrition Facts

Whole Wheat Pancakes or Waffles

Amount Per Serving

Calories 257 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 27mg 9%

Sodium 109mg 5%

Potassium 325mg 9%

Total Carbohydrates 43g 14%

Dietary Fiber 6g 24%

Protein 8g 16%

Vitamin A 0.9%

Calcium 6.8%

Iron 13.1%

* Percent Daily Values are based on a 2000 calorie diet.

Dina-Marie, RN and founder of Cultured Palate has learned the importance of diet for health - the hard way! As the mom of 10, and leaving the corporate world to start a vineyard, she knows the value of simple living and you can too! Dina-Marie and Cultured Palate's medical advisors, Dr. Dalton and Dr. O'Connor, want you to have accurate information at your fingertips.

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