Healthy Whole Wheat Pancakes
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In our home, our basic pancake recipe has evolved over time to 100% whole wheat pancake. My kids still love them and I feel great knowing that they are eating whole grains for breakfast. In fact, when they recently ate pancakes with white flour on a trip, one of my kids said, “I like your pancakes better, Mom.” Win! I never thought I’d hear that. I worked up to 100% whole wheat by swapping half whole white wheat into our Easy Egg Free, Dairy Free Pancake recipe and increased the amount over time. By doing it gradually, it isn’t a big change in flavor or on the digestive track.
Many times I add a plant protein powder to my pancakes sometimes to make the pancakes a little more filling and hearty. This is optional, but it does help when you have kids with bottomless pits for stomachs, which is where we are finding ourselves with a teen and a tween lately. I usually make two batches and refrigerate or freeze the extras so I have a quick breakfast option on hand. Be sure you pancakes are cool before storing and add a piece of wax paper or parchment paper between pancakes before you freeze them so they don’t stick together.
Healthy Whole Wheat Pancakes (Egg-free, dairy-free)
Pancakes are a staple in our home. I make our pancakes with whole wheat and plant-based protein powder so I feel like my kids are getting a healthy, hearty start to the day. We make two batches and freeze extra so we can have some pancakes on hand any given morning. I hope you enjoy them as much as we do!
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 Tbsp sugar
- 2 Scoops Livfit Superfood Organic Plant Protein (optional)
- 1 1/2 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup applesauce
- 2 cups soy or coconut milk
- 1/4 cups canola oil
Heat griddle or large skillet to medium heat (about 350 degrees). I get the best results if I use the batter immediately. A griddle can be helpful to cook multiple pancakes at once.
Mix flour, sugar, protein powder, baking powder and salt together in a large bowl. Add applesauce, milk and oil. Blend well, but do not over-mix. I prefer to use a whisk.
Pour approximately 1/3 cup of batter onto the griddle for each pancake. Cook until pancake batter begins to look puffy and dry around the edges. Flip and cook the other side until golden.