Whole Wheat Power Pancakes
Start your day with the wholesome goodness of Whole Wheat Power Pancakes, a hearty and nutrient-packed breakfast that fuels your body and satisfies your taste buds. Made with wholesome whole wheat flour, creamy Greek yogurt, and a hint of cinnamon, these pancakes are rich in fiber and protein, making them the perfect choice for a balanced and energizing start to your morning. The option to add chia seeds boosts omega-3s and antioxidants, while pure maple syrup and vanilla add a natural touch of sweetness. Quick to prepare in just 30 minutes, these fluffy pancakes are ideal for busy mornings yet indulgent enough for a weekend treat. Customize them with your favorite toppings—fresh berries, nut butter, or a drizzle of maple syrup—for a breakfast the whole family will adore. Perfect for health-conscious eaters, this recipe is a delicious way to make every morning feel like a win!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 1 cup unsweetened almond milk (or any milk of choice)
- 0.5 cup plain Greek yogurt
- 1 large egg
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds (optional)
- 1 tablespoon coconut oil or butter (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
In a separate large bowl, combine the almond milk, Greek yogurt, egg, maple syrup, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
If desired, fold in the chia seeds for extra nutrition.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as fresh fruit, nut butter, or a drizzle of maple syrup. Enjoy!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 9.3 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 615 mg | 47% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 809 mg | 17% | |
*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.
