Healthy Whole Wheat Pancakes Recipe

whole wheat pancakes on a white plate topped with coconut yogurt, cut strawberries and raspberries. There is a hand pouring maple syrup onto the pancakes in a small brown jug. The pancakes are on a pinky brown countertop with a bowl of strawberries in the background.

Healthy Whole Wheat Pancakes Recipe

Healthy whole wheat pancakes made with whole wheat flour, steel cut oats and a vegan buttermilk. These pancakes are light and fluffy, using whole food ingredients. Delicious served with coconut yogurt and fresh berries!

Course Breakfast

Cuisine soy-free, vegan

Diet Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings pancakes

Calories 113kcal

Author Hannah Sunderani

Ingredients

Main Ingredients

1 cup steel cut oats
2 1/2 cups water filtered
1 tbsp ground chia
1 1/2 cups almond milk
1 tbsp apple cider vinegar
3/4 cups whole wheat flour
1/2 cups all purpose flour
2 tbsp coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

US Customary - Metric

Instructions

In a saucepan add 1 cup steel cut oats to 2 1/2 cups water. Bring to a boil, then reduce to simmer and let cook for 15-20 minutes, or until soft and porridge consistency.
Make your chia egg: Add 1 tbsp ground chia to 3 tbsp water and mix to combine. Let rest at least 5 minutes. In a separate bowl mix almond milk and apple cider vinegar to make "butter milk", let rest 5 minutes. Then combine chia egg and buttermilk and whisk to incorporate.
In a large mixing bowl whisk dry ingredients: whole wheat and all purpose flour, coconut sugar, baking soda, baking powder and salt. Add liquid mixture and stir to just combine. Pour in steel cut oats and mix well.
Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, pour 1/4 cup of the batter into the skillet and cook pancake for 2-3 minutes until tiny bubbles have formed on the surface and the bottom is golden brown. Flip and cook the other side for another 30 seconds to one minute, or until the bottom is golden. Remove from the skillet and continue this process until you've used all your batter.
Optional to keep pancakes warm the oven at 300F/150C. Place in a square dish with a lid and warm until ready to eat. Serve with your favourite toppings! I like coconut yogurt and freshly cut berries. Drizzle with maple syrup and enjoy!

Notes

Nutrition information is a rough estimate.

Nutrition