Light and Nutritious Whole Wheat Pancakes
Discover the delight of these Light and Nutritious Whole Wheat Pancakes that defy the misconception about whole wheat's density. They are rich in fiber and offer a healthier alternative to traditional pancakes, boasting a 30% lower glycemic load, 25% more protein, and 500% more fiber. Perfect for a hearty breakfast or brunch, these pancakes are not only delicious but also easy to prepare. Enjoy their naturally nutty flavor and pair them with your favorite toppings for a wholesome start to your day.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Whole wheat flour
1 1/4 cups (Sifted)
Baking powder
4 teaspoons (Measured precisely)
Salt
1/2 teaspoon (Measured precisely)
Honey (or sugar)
1 tablespoon (Measured precisely)
Skim milk
3/4 cup (Measured precisely)
Water
1/2 cup (Measured precisely)
Egg
1 (Whisked with wet ingredients)
Vegetable oil
2 tablespoons (Measured precisely)
Pure vanilla extract
1 tablespoon (Measured precisely)
Instructions
1
In a medium-sized bowl, sift together the dry ingredients: whole wheat flour, baking powder, and salt. For best results, use a whisk to help push the mixture through the sieve.
2
Create a well in the center of the dry ingredients, making space for the wet ingredients.
3
In a separate bowl, whisk together the wet ingredients: honey (or sugar), skim milk, water, egg, vegetable oil, and pure vanilla extract.
4
Pour the wet mixture into the well created in the dry ingredients.
5
Gently fold the dry ingredients into the wet ingredients, being cautious not to over-mix. Aim for 20-30 gentle strokes.
6
Let the batter sit for at least 10-15 minutes. This allows the flour to fully hydrate and ensures a fluffier pancake.
7
Heat a non-stick griddle or skillet to medium heat, approximately 350°F.
8
Once the griddle is hot, ladle a small amount of batter onto the surface to test the spread and adjust if necessary.
9
Cook each pancake for about 1-2 minutes, until the edges are set and bubbles form on the surface, indicating readiness for flipping.
10
Flip the pancake and cook for an additional 1-2 minutes until golden brown.
11
Place cooked pancakes in a warm oven on a plate lined with a damp paper towel to keep them warm while you cook the rest.
12
Repeat the process with the remaining batter. Serve warm and enjoy with your choice of toppings, such as a strawberry balsamic glaze.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Light and Nutritious Whole Wheat Pancakes?
These pancakes are a healthier alternative to traditional pancakes that offer a light texture and a naturally nutty flavor while being rich in fiber.
Are whole wheat pancakes usually dense?
There is a common misconception that whole wheat pancakes are dense, but this recipe is specifically designed to be light and fluffy.
How much more fiber do these pancakes have?
These pancakes contain 500% more fiber than traditional pancake recipes.
What is the protein content of these pancakes?
These whole wheat pancakes offer 25% more protein compared to traditional versions.
How does the glycemic load compare to traditional pancakes?
The glycemic load of these pancakes is 30% lower than that of traditional pancakes.
What dry ingredients are needed?
The dry ingredients include whole wheat flour, baking powder, and salt.
What wet ingredients are used in this recipe?
The wet ingredients consist of honey or sugar, skim milk, water, an egg, vegetable oil, and pure vanilla extract.
Can I use sugar instead of honey?
Yes, the recipe allows for either one tablespoon of honey or one tablespoon of sugar.
Why should I sift the dry ingredients?
Sifting the dry ingredients helps ensure they are well combined and contributes to the light texture of the pancakes.
How should the dry and wet ingredients be combined?
You should create a well in the center of the dry ingredients and then pour the whisked wet mixture into that well.
How many times should I stir the batter?
It is recommended to use only 20 to 30 gentle strokes when folding the ingredients together.
Why is it important not to over-mix the batter?
Over-mixing can lead to a tougher pancake; gentle folding ensures the final product remains light and fluffy.
How long does the batter need to sit?
The batter should sit for at least 10 to 15 minutes before cooking.
What is the purpose of letting the batter rest?
Resting allows the whole wheat flour to fully hydrate, which ensures a fluffier pancake.
What is the ideal cooking temperature for the griddle?
The griddle or skillet should be heated to medium heat, which is approximately 350 degrees Fahrenheit.
How do I test if the griddle is ready?
You can ladle a small amount of batter onto the hot surface to test the spread and adjust the temperature if necessary.
How long should each side of the pancake cook?
Each side typically takes about 1 to 2 minutes to cook until golden brown.
When is a pancake ready to be flipped?
The pancake is ready to flip when the edges are set and bubbles begin to form on the surface.
How can I keep the pancakes warm while cooking the rest?
Place the cooked pancakes in a warm oven on a plate lined with a damp paper towel.
Why use a damp paper towel in the oven?
The damp paper towel helps keep the pancakes from drying out while they stay warm in the oven.
What is a recommended topping for these pancakes?
A strawberry balsamic glaze is a suggested topping that pairs well with the nutty flavor.
How many ingredients are in the recipe?
There are 9 primary ingredients required for this recipe.
What type of milk is used?
The recipe specifies using skim milk for a lighter and more nutritious profile.
Is vanilla extract necessary?
One tablespoon of pure vanilla extract is used to enhance the flavor of the pancakes.
What kind of flour is best for this recipe?
The recipe calls specifically for whole wheat flour to provide high fiber and nutrients.
What tools are recommended for mixing the dry ingredients?
A whisk is recommended to help push the dry mixture through a sieve for best results.
Is this recipe considered easy?
Yes, the recipe is described as easy to prepare and perfect for a hearty breakfast or brunch.
Does the recipe use oil or butter in the batter?
The recipe uses two tablespoons of vegetable oil in the batter.
What is the flavor profile of these pancakes?
These pancakes have a naturally nutty flavor due to the use of whole wheat flour.
What occasion are these pancakes best for?
They are perfect for a wholesome start to your day, whether for a regular breakfast or a special brunch.