Great Whole Wheat Freshly Milled Pancakes
Start your day with the wholesome goodness of Great Whole Wheat Freshly Milled Pancakes—perfect for health-conscious food lovers and breakfast enthusiasts alike! These fluffy, nutrient-packed pancakes feature the rich, nutty flavor of freshly milled whole wheat flour, balanced with just a hint of optional cinnamon for added warmth. A homemade buttermilk substitute, achieved by combining milk with apple cider vinegar or lemon juice, ensures a tender texture in every bite. Sweetened naturally with maple syrup or honey, and enriched with a touch of vanilla, these pancakes are as delicious as they are nutritious. Ready in just 25 minutes, they’re ideal for busy mornings or leisurely weekend brunches. Top with fresh fruit, nuts, or a drizzle of maple syrup for an irresistibly hearty and satisfying meal that the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour (freshly milled if available)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Cinnamon (optional, for added flavor)
- 1.25 cups Milk (dairy or non-dairy)
- 1 tablespoon Apple cider vinegar or lemon juice
- 1 large Egg
- 1 tablespoon Maple syrup or honey
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Whisk to evenly distribute the dry ingredients.
In a small bowl or measuring cup, mix the milk and apple cider vinegar (or lemon juice). Let it sit for 5 minutes to create a buttermilk substitute.
In a separate large bowl, whisk together the egg, maple syrup (or honey), melted butter (or oil), and vanilla extract.
Pour the buttermilk mixture into the bowl with the wet ingredients and whisk until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip and cook for another 1-2 minutes, or until golden and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings like fresh fruit, nuts, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 28.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 501 mg | 39% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
