Whole Grain Pancakes Recipe
Step into the modern era of breakfast and bid farewell to the days of greasy, calorie-laden morning meals. It's time to embrace a Healthy Versions Of American Breakfast that doesn't compromise on taste or satisfaction.
Ingredients
- Ingredients:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 2 tablespoons ground flaxseed optional
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar or honey
- 1 1/4 cups milk dairy or non-dairy
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Optional add-ins: fresh or frozen berries sliced bananas, chopped nuts
- Instructions:
- Prepare Dry Ingredients:
Instructions
- In a large bowl, combine the whole wheat flour, rolled oats, ground flaxseed (if using), baking powder, salt, and sugar. Whisk together until well mixed.
- Prepare Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract until well combined.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy. If you’re adding any optional ingredients like berries, bananas, or nuts, fold them in gently.
- Preheat Griddle or Skillet:
- Preheat a nonstick griddle or large skillet over medium heat. Lightly grease with a small amount of butter or oil if necessary.
- Cook Pancakes:
- For each pancake, pour about 1/4 cup of batter onto the griddle or skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook until the other side is golden brown, about 2 minutes more.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- Serve:
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, yogurt, or nut butter.