Pancakes
Start your day with these light and fluffy whole grain pancakes. Made with whole wheat flour and served with sweet maple syrup and fresh berries, they are a wholesome and satisfying breakfast classic.
For 4 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the batter
- b.In a large bowl, whisk together the whole wheat flour, baking powder, coconut sugar, and salt.
- c.In a separate medium bowl, whisk the milk, eggs, melted coconut oil, and vanilla extract until well combined.
- d.Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined. A few lumps are okay; do not overmix.
- e.Let the batter rest for 5 minutes. This allows the flour to hydrate and results in fluffier pancakes.
- 2
Step 2
- a.Cook the pancakes
- b.Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with the remaining coconut oil.
- c.Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
- d.Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
- e.Repeat with the remaining batter, adding more oil to the griddle as needed.
- 3
Step 3
- a.Serve
- b.Stack 3 pancakes on each plate.
- c.Top each serving with 1/2 cup of mixed berries and drizzle with 2 tablespoons of maple syrup.
- d.Serve immediately and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter. A few lumps are perfectly fine and help keep the pancakes tender.
- 2Letting the batter rest for 5-10 minutes is crucial for fluffy pancakes. It allows the gluten to relax.
- 3Cook on medium-low heat to ensure the pancakes cook through without burning the outside.
- 4For perfectly round pancakes, use a 1/4 cup measuring cup or an ice cream scoop to portion the batter.
- 5Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
Adapt it for your goals.
Vegan
Use plant-based milk like almond or soy milk, and replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).
high proteinHigh protein
Add one scoop of your favorite vanilla or unflavored protein powder to the dry ingredients. You may need to add a splash more milk to get the right consistency.
gluten freeGluten free
Substitute the whole wheat flour with a 1:1 gluten-free all-purpose baking flour blend.
kid friendlyKid friendly
Add a handful of mini chocolate chips or finely chopped nuts to the batter for a fun twist.
Why this is on our healthy list.
Rich in Fiber
Whole wheat flour is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Sustained Energy
The complex carbohydrates from whole grains provide a steady release of energy, keeping you fueled and focused throughout the morning.
Packed with Antioxidants
Mixed berries are loaded with antioxidants, like anthocyanins, which help protect your cells from damage and support overall health.
Good Source of Protein
With eggs and milk, these pancakes provide a good amount of protein, which is essential for muscle repair and building a satisfying meal.
Frequently asked questions
Yes, these pancakes are a healthy choice. They are made with whole wheat flour, which provides more fiber, vitamins, and minerals than refined flour. The fresh berries add antioxidants and natural sweetness.