This healthy whole wheat pancakes are slightly crispy on the outside, super tender and fluffy inside, sweet and incredibly delicious with maple syrup and berries.
I thought they were going to be dense as I used 100% whole wheat flour, but not at all, they are filling but not dense, and the best thing is that you are not hungry after 20 min, as normally happens with normal wheat pancakes…
Whole wheat and white flour are vastly different, since white flour removes the most nutrient-rich parts — the bran and germ, therefore, whole wheat is widely considered healthier (1)
However if you want a gluten free pancake recipe you could have a look at my gluten-free pumpkin pancakes, which are also delicious!
Healthy Whole Wheat Pancakes
Course: Breakfast and Brunch2
servings10
minutes10
minutes300
kcalIngredients
1 cup (250 ml) vegetable milk
1 Tbsp (15 ml) apple cider vinegar
1 cup (100 gr) whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1 mashed banana
1 Tbsp (15 ml) avocado oil (or coconut)
Directions
- Prepare your buttermilk. Add in a bowl the milk and the apple cider vinegar, whisk and set aside.
- In a large bowl combine dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl mashed the banana with a fork, add the avocado oil, mix well.
- Pour the wet ingredients into the bowl of the dry ingredients and mix gently.
- Preheat your nonstick griddle and grease the surface with a bit of oil.
- Add small scoops of batter (I am using my 1/4 measuring cup) into the skillet and cook for a few minutes until you see little bubbles forming on the surface and the edges browning slightly.
- Flip and cook on the other side for a couple of minutes.
- Serve with your favorites toppings
Es fantástico!! Ya va siendo hora de que haya recetas tan bonitas y apetecibles para los intolerantes al gluten. Y ademas tan fácil y rápido de preparar. Gracias mil!!!