These healthy whole wheat pancakes are light and fluffy and are made with simple and wholesome ingredients. It is a great way to kick-start your day with easy, tasty and healthy breakfast.
I have seen and experienced the difference between having a good breakfast vs. skipping breakfast or having just about anything.
For instance, a good breakfast kept me energetic and focused and kept me going until the night. Moreover, even if I grab some light snacks in between that just seems to be enough. Besides, there are days I have skipped my breakfast or had it late and have dreaded with the energy level.
Finally, I have sworn to myself that how much ever busy I am, breakfast is something which I will never skip.
Accordingly, for the weekends a crispy dosa with rice flour, an Indian flatbread made with lentils and these healthy wholewheat pancakes are the favorites. Dosa batter with rice flour takes away the hassle of grinding and the chutney is made with coconut, herbs, and walnuts. So then it is a bonus.
Furthermore, these wheat flour pancakes are light and fluffy. By the way, It is hard to tell if it is made of whole wheat just like the wholewheat chocolate banana muffins.
Having said that, if you still don’t like the texture of the regular whole wheat flour, try the white whole wheat flour. In particular, back in states, I used to use the white wheat flour by King Arthur. In short, It was a great substitution to the all-purpose flour.
Besides, To make life easier, you can do a little prep work in advance. You can mix the dry ingredients and keep it aside in an airtight container. Finally, add the liquid when you are ready to make these fluffies. As a result, you will have healthy pancakes from scratch which doesn’t take too much of your time.
Lastly, it also works as a great breakfast idea for kids, and if your kids love pancakes, then it will be a healthy lunchbox idea as well. Also, these homemade Fruit strips make a healthy snack.
P.S: Check this Weeks blogging tips below the recipe:
Idle time: 15 minutes
- 2 cups (226g) Whole Wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480ml) buttermilk (Refer notes for substitutes)
- 4 tablespoons honey (or 3 tablespoons sugar)
- 2 large eggs
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract (Optional)
Mix the dry ingredients in a bowl. (Flour + baking powder + baking soda + salt).
In another bowl, whisk together wet ingredients (buttermilk + honey + eggs + vegetable oil + vanilla extract).
Add the liquid to the dry ingredients and mix. Stir until just combined. Cover and let the batter rest for 10-15 minutes).
Heat a large skillet over medium-low heat. Brush lightly with butter or oil. Pour about 1/4 cup of the batter and spread it a bit with a spoon.
When the bubbles appear on the top, and the pancake begins to set on the edges flip and cook for additional 1 to 1 and 1/2 minutes till the inside sets.
Serve with honey, maple syrup or fruits.
For buttermilk substitution: Add 2 tablespoons of lemon juice or vinegar to milk and let it sit for 5 minutes or till the liquid curdles.
Some more ideas:
- Add a teaspoon of cinnamon if you like the flavor.
- When the bubbles appear on top of the pancake, you can add your choice of fruits.
TIT-BITS OF BLOGGING:
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