Light and fluffy pancakes are a Sunday morning staple, in our house anyway, and these homemade wholewheat pancakes are high in fibre and low in sugar, so they will keep you fuller for longer. Sunday morning pancakes just got a little bit healthier!
We have made batches and batches of these pancakes over the year and we never get bored of them. How could we, when we can have different toppings every time. By the time we have run out of topping ideas, we can go back to the first topping we had and it feels brand new again. The one thing that doesn’t change is these whole wheat pancakes as they are pretty perfect.
Let’s talk about toppings here. The pancakes themselves are pretty healthy with using wholewheat flour and keeping the sugar low, but the toppings is where they can easily get unhealthy. When we order pancakes at a breakfast restaurant, they usually come loaded with whipped cream, drowned in syrup and a token berry on top. That’s why we order them! But at home we want to keep them lighter, as we have pancakes every weekend. We topped these with some 0% Greek yoghurt, a little maple syrup and a ton of blueberries. Berries are a must when it comes to pancakes in my opinion.
These pancakes are great for batch cooking, as they freeze really well. Whilst I keep pancakes as a once a week kinda breakfast, Dave and Avery would happily eat them every morning. Avery has been eating these since she was about 7 months old, as they are perfect for baby led weaning.
If you are reading this from the UK, then these are the thick America style pancakes, and not our thin crepe style pancakes. The batter is too thick for that and whole wheat flour doesn’t tend to work as well for those. So let’s take the lead from our friends across the pond and dig in to a thick stack of pancakes for breakfast.
- 125 g Wholemeal flour
- ¼ tsp Bicarbonate of soda
- ½ tsp Baking powder
- 1 tsp Cinnamon (optional, but really tasty)
- 150 ml Skimmed milk
- 1 Egg white
- 70 ml Non fat yoghurt
Combine all the dry ingredients together in a bowl and the wet ingredients in another.
Pour the wet mixture into the dry mixture and whisk until smooth.
Add a couple of sprays of oil or add some butter into a pan and pour in some mixture. Spread it round to desired consistency.
Once the mixture starts to bubble (about 1 minute), flip the pancake over. Use a spatula if you aren't confident I prefer to throw it in the air!
Serve with toppings of your choice
Nutritional Information – without toppings: