Whole wheat pancakes are a healthier spin to your traditional pancakes. They’re so good you will forget you’re eating a healthier version of pancakes!
One of my favorite meals is breakfast for dinner. I don’t discriminate and will sometimes make pancakes, turkey bacon, and eggs. However, most of the time I’m lazy and settle for a bowl of cereal and call it a day. I typically eat breakfast for dinner more than I eat it for breakfast. My favorite breakfast meal is whole wheat pancakes, and while I would hardly compare my pancakes to Ihop, I think I make a decent flapjack. However, I’m always looking for new recipes and ways to make pancakes healthier.
I was intrigued when I found a healthier version of pancakes. I’ve now made them a few times for my family, and we’re hooked. Instead of adding sugar the recipe calls for honey and instead of oil we use coconut oil. My picky eaters love these pancakes, and they have become a staple for dinner.
I found this recipe from Tired and Tasty, and I love how easy her recipes are. She also does ingredient swaps which help make recipes healthier. My goal has always been to make healthier meals, and she has inspired me to try it sooner than later.
- 3 Cups of whole wheat flour
- 3 Eggs
- 1/2 tsp of baking soda
- 1 Tbsp Baking Powder
- 1/2 tsp of cinnamon
- 2 tbsp of honey
- 2 cups of milk (I’ve also substituted for almond or coconut milk)
- 1/2 cup of melted coconut oil.
- In a bowl mix whole wheat flour, baking soda, cinnamon, and baking powder.
- Crack eggs and slightly mix.
- Add honey, milk, and melted coconut oil.
- Stir until batter is smooth
- Heat griddle with oil
- Add a scoop of batter onto griddle and cook
- Flip pancakes once they start to bubble about every one to two minutes.
- Add butter, syrup, and strawberries to pancakes
I’d love to hear if you have a healthier version of another breakfast food! Thanks for visiting!!!