These whole wheat pancakes have an extra boost of fiber and protein, but are surprisingly fluffy. However, they do have a heartier flavor than your average short stack.
Special Diet Notes: Whole Wheat Pancakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and vegetarian.
For egg-free and vegan whole wheat pancakes, substitute egg replacer or use 3 tablespoons ground flaxseed and 1/2 cup water or additional milk beverage in place of the eggs.
For soy-free, dairy-free whole wheat pancakes, substitute garbanzo bean flour or omit and increase the whole wheat pastry flour to 2 1/4 cups.
- 2 cups whole wheat pastry flour
- ¼ cup wheat germ (can sub wheat bran or ground flaxseed)
- 3 tablespoons soy flour (see Special Diet Notes above for soy-free options)
- 2 tablespoons sugar (can sub coconut sugar)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs (see Special Diet Notes above for egg-free options)
- ¼ cup non-GMO rice bran oil or your baking oil or choice
- ½ teaspoon vanilla extract
- 2 cups unsweetened dairy-free milk beverage
- Put the wheat flour, wheat germ, soy flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
- Add eggs, oil, and vanilla to a medium mixing bowl and whisk to combine. Stir in the milk beverage.
- Add the wet ingredients to the dry ingredients and whisk until combined. The batter should be slightly thick.
- Preheat your griddle to 350ºF or medium heat.
- Pour ¼ cup batter per pancake onto the hot griddle. Cook until the edges look dry and the bubbles on top burst and stay open. Flip and cook 1 minute, or until golden brown.
Key Pantry Ingredients & Supplies: Whole Wheat Pancakes
What an outstanding website! Brilliant resource for healthy cooking. Wheat is an important part of my husband’s diet as he is recovering from diarrhoea. Thanks for sharing!
Love the extra boost of fiber and protein in these pancakes! These are a great way to start the day!
These look delicious, maybe I can find time to whip some up this weekend! I’m loving the addition of flax/ wheat germ, and the added fiber it adds!
I’m loving all the fiber and protein in these pancakes! They’d definitely keep me full until lunch!
These are perfect for weekend brunch! Maybe I can make a gluten free version!
These look awesome. I’ve never seen soy flour used before and I’ve never actually cooked with it at all…I’ll have to check that out! I’ll have to try these with the egg-free option, can’t wait till the weekend!