Healthy Whole Wheat Bran Flax Whey Pancakes with Yogurt Cheese
Start your morning with a nourishing powerhouse by trying these Healthy Whole Wheat Bran Flax Whey Pancakes with Yogurt Cheese. Packed with fiber-rich wheat bran, heart-healthy flaxseed, and a protein boost from whey powder, these pancakes are a wholesome twist on a breakfast classic. The batter is infused with subtle hints of cinnamon and lightly sweetened with honey or maple syrup, making each bite perfectly balanced and satisfying. For an extra touch of creamy indulgence, the pancakes are crowned with homemade yogurt cheese, offering a tangy contrast that pairs beautifully with fresh fruit or crunchy nuts. Quick to prepare and ideal for meal prep, these pancakes are a delicious way to fuel your day with clean, nutrient-dense ingredients. Perfect for health-conscious eaters, this recipe is a must-try weekend breakfast or post-workout treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Wheat bran
- 2 tablespoons Ground flaxseed
- 2 scoops Whey protein powder (unflavored or vanilla)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Cinnamon (optional)
- 0.25 teaspoon Salt
- 1 Egg
- 1 cup Milk (dairy or plant-based)
- 1 tablespoon Honey or maple syrup
- 1 cup Plain yogurt (for yogurt cheese)
- 1 teaspoon Oil or butter (for greasing the pan)
- Fresh fruit or nuts (for topping, optional)
Instructions
To prepare the yogurt cheese, spoon 1 cup of plain yogurt onto a cheesecloth or clean kitchen towel set over a fine-mesh strainer. Let it drain for at least 1 hour or overnight in the refrigerator. After draining, scrape the thickened yogurt cheese into a bowl and set aside.
In a large mixing bowl, combine the whole wheat flour, wheat bran, ground flaxseed, whey protein powder, baking powder, baking soda, cinnamon (if using), and salt. Mix well to ensure even distribution.
In a separate bowl, whisk together the egg, milk, and honey or maple syrup until smooth.
Pour the wet ingredients into the dry ingredients and stir just until the batter comes together. Do not overmix; the batter should be slightly lumpy.
Let the batter rest for 5 minutes to allow the ingredients to hydrate.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, lightly greasing the skillet as needed.
Serve the pancakes warm, topped with a dollop of yogurt cheese. Garnish with fresh fruit or nuts, if desired.
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 45.8 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 942 mg | 72% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2170 mg | 46% | |
*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.
