The Best Healthy Whole Wheat Pancakes
No, I haven’t fallen off the Elimination Diet wagon already.
Although I already have a sneaking suspicion that I’m going to find I tolerate wheat just fine, I am still doing the no-wheat thing for at least the next three weeks.
I came up with this recipe right before I left for New Zealand though and I couldn’t wait any longer to share it with you.
Despite the fact that I can’t enjoy them right now, I’m pleased to tell you…
These are — by far — the best healthy whole wheat pancakes I’ve ever had.
I’ve been on the hunt for years now for the perfect whole wheat pancake recipe, and it’s been much harder to find than you would expect.
I wanted something that would be universally delicious to all foodies, yet actually healthy.
Most recipes replace white flour with whole wheat flour and immediately deem the dish “healthy,” but it’s not that easy. Pancakes have other not so healthy ingredients to account for, including lots of sugar and unsavory fats.
I also wanted something simple, that I could easily memorize and quickly whip up on the weekend.
Despite repeated failed attempts at making my own recipe or modifying others, I have kept at it. Weekend after weekend the fiancé has pretended to enjoy less than stellar pancakes on my endless quest for the the perfect stack.
A few weeks ago, I had a breakthrough.
I can’t remember the exact adjustment or modification that landed this batch in the breakfast hall of fame, but I knew when I tasted them that I’d finally found my perfect flapjack.
They were exactly what I was searching for — light and fluffy, sweet and hearty, and oh so chewy.
When I served them to my friends — who I know would usually prefer the buttermilk variety — they said they loved them, proving it by going back for seconds.
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup unsweetened soy or pea milk
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- ¼ cup unsweetened applesauce or 1 mashed banana
- 1 tablespoon coconut oil, melted (a little extra for cooking)
- ½ tablespoon vanilla or maple extract
- Mix dry ingredients in one bowl, wet in the other.
- Mix the two bowls together.
- Coat a skillet in cooking spray or coconut oil and cook pancakes for about 2-3 per side over a medium-high flame.
I suppose the irony is that after all my efforts, I won’t be able to enjoy my success for a month.
I hope you’ll enjoy them for me though.
These pancakes taste great with coconut oil drizzled on top and a teaspoon or two of honey (another off-limits food for now, unfortunately).
I plan on trying the recipe out this weekend with brown rice flour, although I’m guessing this will lead me down a similar rabbit hole as before.
I’ll report back with the results either way!
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Weigh-in: Do you have one dish that you just can never seem to get right? Do you have any great gluten-free or whole wheat pancake recipes to recommend?