Whole Wheat Pancakes
These healthy, Whole Wheat Pancakes are light, fluffy and taste so good you can eat them on their own, but they are much better with syrup and fruit.
Not the usual dense and heavy whole wheat pancakes that we’ve all tried. These pancakes are light and fluffy and are better for you.
When whole wheat flour is used, pancakes tend to be heavy and dense. To keep them light and fluffy, a mix of all-purpose flour, baking soda and baking powder are added to the batter.
I also like to add healthy sweetener and flavor to the batter. Honey and vanilla extract make them so good, you could eat them with no syrup (but who wants to do that?)
These pancakes are a great way to get extra fiber and nutrients into your kids. They wont even know how healthy they are because they taste so good. Want to get the kids really excited? Throw some chocolate chips in the batter, the kids will have you making these pancakes every weekend.
If you like the European, crepe-style pancakes (the type we serve in the U.K for Shrove Tuesday), I have an easy recipe for Thin Pancakes (< click text for recipe).
For a complete, healthy breakfast, Fruit on the Bottom Yogurt is a delicious option that can be made ahead and taken with you on-the-go.
More Breakfast Ideas:
If you’ve made these Whole Wheat Pancakes or any other recipe leave a comment below. I love to hear from my readers!