Are you craving a delicious breakfast that's both nutritious and mouthwatering? Look no further! These Clean Eating Whole Wheat Pancakes are about to become your new morning obsession. Packed with wholesome ingredients and bursting with flavor, these pancakes prove that healthy eating can be incredibly satisfying and absolutely delectable. Say goodbye to bland diet foods and hello to a breakfast that will make your taste buds dance while nourishing your body from the inside out!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1 egg
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk these dry ingredients together until well blended and any lumps are broken up.
- In a separate medium bowl, crack the egg and whisk it lightly. Add the almond milk, honey (or maple syrup), and vanilla extract. Mix these wet ingredients thoroughly until they are completely combined.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and stir the batter until just combined. Be careful not to overmix - some small lumps are okay. Overmixing can make the pancakes tough.
- Let the batter rest for 3-5 minutes. This allows the flour to absorb the liquid and helps create a more tender pancake.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of cooking spray or coconut oil.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Cook until small bubbles form on the top of the pancake and the edges start to look dry, which typically takes about 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning. Keep cooked pancakes warm on a plate tented with foil.
- Serve warm with additional honey, fresh berries, or a sprinkle of cinnamon if desired. Enjoy your clean eating pancakes!
Tips
- Batter Consistency is Key: Let your batter rest for 3-5 minutes before cooking. This allows the flour to absorb the liquid, resulting in more tender pancakes.
- Don't Overmix: Gently fold the wet and dry ingredients together. A few small lumps are perfectly fine - overmixing can lead to tough, dense pancakes.
- Temperature Control: Keep your skillet or griddle at medium heat. Too hot, and the outside will burn before the inside cooks; too cool, and you'll end up with pale, soggy pancakes.
- Cooking Indicator: Wait for small bubbles to form on the top of the pancake and for the edges to look dry before flipping. This ensures a perfect golden-brown exterior.
- Keep Them Warm: Use a foil-tented plate to keep cooked pancakes warm while you finish the batch.
- Customize Your Toppings: While delicious on their own, these pancakes love fresh berries, a drizzle of honey, or a sprinkle of cinnamon for extra flavor.
- Make Ahead Tip: These pancakes freeze beautifully! Cool completely, stack with parchment paper between layers, and freeze for up to a month. Reheat in a toaster for a quick breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 35mg
