How To Make Whole Wheat Pancakes
These whole wheat pancakes are totally gluten-free made with whole wheat flour and a hint of cinnamon then naturally sweetened with maple syrup.
Serves:
Ingredients
- 1cupmilk of choice
- 1tbspapple cider vinegar,or distilled white vinegar
- 1cupwhite whole wheat flour,or regular whole wheat flour
- 1½tspbaking powder
- ½tspBaking Soda
- ¼tspsalt
- ¼tspground cinnamon
- 1egg
- 2tbspunsalted butter,melted
- 2tbspmaple syrup,or honey
- 1tsppure vanilla extract
Instructions
-
In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled for at least 5 minutes.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
-
To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
-
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.
-
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
-
Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
-
Cook until small bubbles form on the surface of the pancakes for 2 to 3 minutes. Flip the pancakes then cook until lightly golden on both sides for 1 to 2 minutes more.
-
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
-
Serve the pancakes immediately with toppings of your choice or keep them warm in a 200 degree F oven.
Recipe Notes
Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating them in the microwave.
Nutrition
- Calories: 157.72kcal
- Fat: 6.35g
- Saturated Fat: 3.50g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.65g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 21.35g
- Fiber: 2.20g
- Sugar: 6.30g
- Protein: 4.87g
- Cholesterol: 40.90mg
- Sodium: 225.23mg
- Calcium: 150.73mg
- Potassium: 154.81mg
- Iron: 1.01mg
- Vitamin A: 62.57µg
- Vitamin C: 0.00mg
How To Make Whole Wheat Pancakes
These whole wheat pancakes are totally gluten-free made with whole wheat flour and a hint of cinnamon then naturally sweetened with maple syrup.
Serves:
Ingredients
- 1cupmilk of choice
- 1tbspapple cider vinegar,or distilled white vinegar
- 1cupwhite whole wheat flour,or regular whole wheat flour
- 1½tspbaking powder
- ½tspBaking Soda
- ¼tspsalt
- ¼tspground cinnamon
- 1egg
- 2tbspunsalted butter,melted
- 2tbspmaple syrup,or honey
- 1tsppure vanilla extract
Instructions
-
In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled for at least 5 minutes.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
-
To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
-
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.
-
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
-
Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
-
Cook until small bubbles form on the surface of the pancakes for 2 to 3 minutes. Flip the pancakes then cook until lightly golden on both sides for 1 to 2 minutes more.
-
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
-
Serve the pancakes immediately with toppings of your choice or keep them warm in a 200 degree F oven.
Recipe Notes
Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating them in the microwave.
Nutrition
- Calories: 157.72kcal
- Fat: 6.35g
- Saturated Fat: 3.50g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.65g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 21.35g
- Fiber: 2.20g
- Sugar: 6.30g
- Protein: 4.87g
- Cholesterol: 40.90mg
- Sodium: 225.23mg
- Calcium: 150.73mg
- Potassium: 154.81mg
- Iron: 1.01mg
- Vitamin A: 62.57µg
- Vitamin C: 0.00mg
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