Whole Grain Pancakes
Start your morning off right with these wholesome and hearty Whole Grain Pancakes, a perfect blend of nutrition and flavor! Made with a satisfying mix of whole wheat flour and rolled oats, these pancakes are rich in fiber and full of nutty goodness. Light and fluffy, thanks to the perfect balance of baking powder and baking soda, they come together quickly with a mix of pantry staples like milk, eggs, and a touch of maple syrup for natural sweetness. A dash of vanilla and melted butter or coconut oil adds just the right amount of richness. Whether you top them with fresh fruit, a dollop of yogurt, or a drizzle of syrup, these pancakes are the ultimate healthy breakfast option. Ready in just 25 minutes from start to finish, they’re an ideal choice for busy mornings or relaxed weekend brunches. Make these whole grain pancakes your go-to for a nutritious, delicious start to the day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup rolled oats
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon oil or butter for cooking
Instructions
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, and salt. Whisk together until evenly mixed.
In a separate mixing bowl, whisk together the milk, egg, maple syrup, vanilla extract, and melted butter or coconut oil.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Allow the batter to rest for 5 minutes. This will help hydrate the oats and improve the texture of the pancakes.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if necessary.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep warm under a clean kitchen towel or in a low oven while cooking the remaining batter.
Serve the pancakes warm with your choice of toppings, such as fresh fruit, nuts, yogurt, or additional maple syrup.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 477 mg | 37% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1203 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.
