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Fluffy, wholesome pancakes made with whole wheat flour for a fiber-rich start to your day. Topped with a vibrant mix of fresh berries and sweet banana, this breakfast is both satisfying and delicious, ready in under 30 minutes.
For 4 servings
Prepare the dairy-free buttermilk
Combine the wet ingredients
Mix the dry ingredients
Make the pancake batter
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Fluffy, wholesome pancakes made with whole wheat flour for a fiber-rich start to your day. Topped with a vibrant mix of fresh berries and sweet banana, this breakfast is both satisfying and delicious, ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 240.04 calories per serving with 7.09g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Cook the pancakes
Serve and enjoy
Replace the egg with a 'flax egg' by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes to thicken.
Substitute the whole wheat flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
Add one scoop of your favorite vanilla or unflavored protein powder to the dry ingredients and increase the almond milk by 2-3 tablespoons if the batter is too thick.
Make smaller, 'silver dollar' sized pancakes. You can also add a handful of mini chocolate chips to the batter for a fun treat.
Whole wheat flour is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps keep you feeling full and satisfied.
The complex carbohydrates from whole grains are digested slowly, providing a steady release of energy to fuel your morning without a sugar crash.
The mixed berries are loaded with antioxidants, which help protect your cells from damage and support overall health.
Bananas are a great source of potassium, an essential mineral that helps regulate blood pressure and supports heart health.
Yes, these pancakes are a healthy choice for breakfast. The whole wheat flour provides complex carbohydrates and fiber for sustained energy, while the berries and banana add vitamins, minerals, and antioxidants. They are also low in sodium and made with minimal added sugar.
A serving of two pancakes with toppings has approximately 350-400 calories, making it a balanced and satisfying breakfast. The exact count depends on the specific fruits used and any extra maple syrup.
Absolutely! You can use dairy milk, soy milk, or oat milk in the same quantity. If using regular dairy milk, you can still add the vinegar to create a traditional buttermilk for extra tenderness.
The most common reasons for dense pancakes are overmixing the batter or having expired baking powder/soda. Mix only until the ingredients are just combined, and always check the expiration dates on your leavening agents.
