These delicious homemade whole wheat pancakes are going to become your favorite! They’re high in fiber and extremely tasty. If you follow the recipe exactly as written you’re going to be amazed about how light, fluffy and tasty they are. In addition, it doesn’t take much time to cook these fluffy pancakes. Just in a few minutes you will get perfect healthy breakfast for the whole family. Trust me, I’ve tried so many combinations and proportions of the ingredients that now I present you the perfect balance of them. For this incredible recipe, avoid using pastry flour and substitute it with white whole wheat flour. I like these good pancaked topped with strawberries, strawberry jam or raspberries. You may as well top them with maple syrup, powdered sugar, Greek yogurt or whipped cream.
So let’s get to cooking! To make the batter, first of all, mix all dry ingredients (flour, salt, baking powder, sugar and cinnamon) in a large bowl. Then add wet ingredients (eggs, fat free milk and vanilla extract) to the mixing bowl and mix the entire ingredients well with a spoon until there are no more dry spots. Be careful not to over-mix the ingredients!
Heat a large pan on medium heat. Lightly spray oil to coat (or brush some butter) and pour 1/4 cup of pancake batter. In about 2 minutes, when the pancake starts to bubble, you may add your fruit if you want a richer taste. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat the whole thing with the remaining batter. The quantity should be enough to make about 14-16 flavorful pancakes.
Serve fresh with maple syrup, whipped cream, chopped almonds, Greek yogurt or any other topping you like. I often use fruits or berries like bananas and strawberries as a topping. You may also refrigerate some pancakes to enjoy this fantastic tasty breakfast when you’re in a hurry. Enjoy!
