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 ½ c. kefir and 1 ½ 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.

And of course, you'll want a nice cup of cinnamon coffee to go with it.

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

Another favorite recipe of mine is the sourdough pancakes!

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.

📋 Recipe

Whole Wheat Pancakes or Waffles

Cultured Palate

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

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Breakfast

Cuisine American

Servings 12 servings

Calories 257 kcal

Ingredients

  

1x2x3x

• 2 eggs
• 3 cups sprouted whole wheat flour - heaping
• 2 oz olive oil
• 1 tablespoon baking powder may substitute 1 ½ teaspoon baking soda
• 1 tablespoon vanilla
• ½ teaspoon salt
• ¼ - ⅛ teaspoon cinnamon
• 2 - 3 cups milk preferably raw
• Optional ingredients: chopped nuts, raisins, bananas

Instructions

 

For whole wheat pancakes:

• Preheat griddle.
• Mix dry ingredients together.
• 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.)
• Pour batter onto heated griddle and cook until browned turning once for a lighter pancake.

For whole wheat waffles:

• Pour ¼ - ½ c. batter onto preheated waffle iron and cook until golden brown.
• Serve hot and Enjoy!

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

Calories: 257kcalCarbohydrates: 43gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 27mgSodium: 109mgPotassium: 325mgFiber: 6gVitamin A: 45IUCalcium: 68mgIron: 2.4mg

Keyword healthy pancakes, Whole Wheat Pancakes

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