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.

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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!

Course Breakfast

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 Medium Pancakes

Calories 144 kcal

Ingredients

• 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

Instructions

1. 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.

2. 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.

3. 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.