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Healthy but Delicious Fluffy Whole Wheat Pancakes
Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Servings:
9
4" Pancakes
Calories:
140
kcal
Course:
Breakfast
Cuisine:
American
Start your day with a stack of these extra Fluffy Whole Wheat Pancakes. They're super easy to make, high in fiber from the whole grain, no unnecessary bad fat or trashy carbs, and actually taste delicious!
Ingredients
¾
cup
Whole Wheat Flour
,
90g
2½
tsp
Baking Powder
¼
tsp
Cinnamon Powder
Stevia Sweetener
,
1 Tbsp sugar worth (Use your brand's Conversion Chart)
⅛
tsp
Salt
1
Egg
¾
cup
Almond Milk
,
or other
1
tsp
Vanilla Extract
Toppings:
Butter
Sugar-free Maple Syrup
Peaches, Pecans & Vanilla Greek Yogurt “Cream”
Instructions
In a small bowl, combine and uniformly mix flour, baking powder, sweetener and salt.
In a large bowl, whisk together egg, almond milk and vanilla extract.
Add dry ingredients into wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix.
Heat a large nonstick skillet on medium-low and spoon out about 2½ Tbsp mixture on it (2-3 pancakes on one skillet at a time).
Cook for about 3 minutes until large bubbles appear all over the pancake, and edges are dry.
Flip carefully and cook other side for 1 minute.
Remove from pan and repeat with remaining batter.
Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
Serve warm with your choice of toppings!
Notes
Don't over mix the batter or the pancakes will be tough and rubbery.
To make Vanilla Greek Yogurt “Cream”, stir together:
½ cup Greek Yogurt
½ tsp Vanilla Extract
¼ tsp Stevia Sweetener (1 packet, 1g, = 1½ tsp Sugar)
Nutrition:
Servings: 9 4” pancakes | Serving size: 3 pancakes
Calories: 140kcal
Fat: 3.4g | Saturated fat: 0.5g
Carbohydrates: 24.5g | Fiber: 3.5g | Sugar: 0.1g
Protein: 6.4g