WHOLE WHEAT PANCAKES RECIPE A HEALTHY AND DELICIOUS START TO YOUR MORNING

Whole wheat pancakes are a nutritious and delicious twist on traditional pancakes, using whole wheat flour instead of all-purpose flour. These pancakes are light, fluffy, and packed with fiber and nutrients.

To make whole wheat pancakes, start by combining whole wheat flour, baking powder, salt, and a sweetener of your choice (such as sugar or honey) in a mixing bowl. In a separate bowl, whisk together milk, eggs, and melted butter or oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as it can result in dense pancakes. Let the batter rest for a few minutes to allow the gluten in the flour to relax.

Preheat a griddle or a non-stick skillet over medium heat. Lightly grease the cooking surface with butter or oil. Pour a scoop of batter onto the hot griddle, using about ¼ to ⅓ cup of batter for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to look set.

Flip the pancake and cook for another minute or so until golden brown on both sides. Repeat the process with the remaining batter, greasing the griddle as needed.

Serve the whole wheat pancakes warm with your favorite toppings, such as fresh fruits, maple syrup, yogurt, or nuts.

These pancakes offer the benefits of whole wheat, including higher fiber content and additional nutrients compared to pancakes made with refined flour. They provide a good source of complex carbohydrates, protein from the eggs, and various vitamins and minerals.

Whole wheat pancakes are a wholesome and satisfying breakfast option that can be enjoyed by the whole family.