Whole Wheat Pancakes
Whole Wheat Pancakes! This easy-to-follow recipe will guide you through creating the ultimate stack of pancakes made with wheat and milk goodness. Try these fluffy, and irresistibly delicious wheat pancakes for breakfast!
- Servings 5
- Preparation 15 min
- Baking 30 min
Ingredients Whole Wheat Pancakes
- 350 grams of whole wheat flour
- Two tbsp. of butter
- Two tsp. of vanilla extract
- Three eggs
- One and a half tsp. of baking soda
- One and a half tsp. of baking powder
- Whole milk - 300 ml.
- Sweetener - to taste
Preparation
- In а deep bowl crack the eggs, and beat well.
- While continuing to beat the egg mixture, pour in melted butter and the milk.
- Add flour in small portions to the liquid ingredients and mix each flour portion well to break up lumps.
- Add soda, baking powder and salt last, and mix well again.
- Heat the frying pan to medium-low, spread some oil in the pan, and pour the first portion of the pancake batter .
- After about two minutes, lift the edge of the pancake. If it’s already browned, turn it over and bake for a few more seconds.
- Stack ready pancakes and serve with a sweetener of your choice , like a healthy sweetener, jam or fruits.
Tips
- The batter texture: It should be thick consistency but still run off it in a slow and steady stream. Also, you may add more flour or milk if needed.
- Resting the Batter: Allow the batter to rest for 10-15 minutes before cooking. This rest period allows the flour to absorb the liquid, resulting in fluffier pancakes.
- Cooking Temperature: Heat your pan over medium-low heat. A consistent, moderate heat ensures even cooking without burning the pancakes.
- Preheating: the cooking surface before adding the batter. A drop of water on the pan should sizzle and evaporate.
- Lightly Grease the cooking surface with oil or a small amount of butter to prevent sticking and help achieve a golden-brown crust.
- Portion Control: Spoon or a measuring cup to pour consistent batter onto the griddle to help achieve evenly sized pancakes.
- Bubbles as Indicator: As the pancakes cook, bubbles will form on the surface. Wait until the edges of the pancakes look set and the bubbles start to pop before flipping. This ensures they are cooked through.
- Only flip the pancakes once: Flipping multiple times can make them dense and less fluffy.
- Cooking Time: Cook each side of the pancake for around 2-3 minutes or until golden brown.
By following these tips, you should be able to enjoy delicious and fluffy whole-wheat pancakes that are a healthier twist on the classic breakfast treat.
Are Whole Wheat Pancakes healthier ?
Yes, whole wheat pancakes can be healthier than traditional pancakes made with refined white flour:
- Nutrient Content: Whole wheat flour retains more of the wheat kernel’s nutrients, including fiber, vitamins, and minerals. It contains bran and germ, rich in nutrients like B vitamins, iron, magnesium, and zinc.
- Fiber: Whole wheat flour is higher in dietary fiber compared to refined white flour. Thread is essential for digestion, regulating blood sugar levels, and promoting a feeling of fullness, which can help with weight management.
- Slow Digestion: The higher fiber content in whole wheat pancakes can slow digestion, prevent rapid blood sugar spikes, and benefit people with diabetes or those looking to maintain steady energy level.
- Heart Health: The fiber and nutrients in whole wheat can contribute to heart health by helping to lower cholesterol levels and improve overall cardiovascular function.
- Stable Energy: The complex carbohydrates in whole wheat provide a more sustained release of energy than the quick spike and subsequent crash associated with refined white flour.
- Ultimately, choosing whole wheat pancakes can be a nutritious choice as part of a balanced diet. However, individual dietary preferences and health goals should also be taken into consideration.