Whole Wheat Pancakes

This is our favorite pancake recipe. These pancakes turn out fluffy and they don’t stick to the griddle. You can halve this recipe(but if you do, don’t halve the butter/oil), but we always make this size because we like to have a few leftovers and sometimes I’ll freeze them in a freezer ziploc bag for Scott or my school-aged kids to pull out and eat during the week for breakfast.

Let’s get started. Pull out all your ingredients. Take out the eggs and milk first so they have a few minutes to sit at room temperature. I did half milk and half kefir(my kefir is in the pint-sized jar). If you’re using coconut oil, this is especially important because coconut oil will harden when it’s exposed to colder temperatures.

Mix together your flour, baking powder, salt and sucanat.

Measure your coconut oil or butter, put it in a microwaveable dish and heat it up for about 15-20 seconds until it’s soft and mostly melted. As this time, I usually pull out my pancake griddle and heat it to about 325 degrees.

Add it to the dry mixture. Then go ahead and add your milk/kefir and eggs and mix it up with a whisk a few times. If it seems too thick for your taste, add a tiny bit more milk, but know that the runnier the mix, the thinner the pancakes will be. You want to mix it until it’s just combined. Having little lumps is good. Try not to over mix.

Using a 1/4 measuring cup, scoop the batter onto your hot griddle. Let them cook until small bubbles form in the batter(about a couple of minutes if your griddle is warm) and then flip. Allow them to cook on the other side for another minute or until golden.

Your pancakes are ready! We always top them with natural peanut butter or butter and pure maple syrup. Many times I’ll also make some agave sweetened whipped cream, berry syrup(just frozen berries mashed and warmed up with a little water and maple syrup), and slice up bananas or strawberries to add on top. So yummy!


Whole Wheat Pancakes– makes about 2 dozen
2 1/2 c whole wheat f lour
4 tsp baking powder
1 1/2 tsp salt
1 Tbsp Sucanat
4 Tbsp coconut oil or butter, melted
2 1/3 c milk (rice or almond if you prefer. I also many times will do half milk and half milk kefir)
2 eggs
optional: 1 Tbsp ground flax

Mix together the dry ingredients. Add the remaining ingredients adding milk last so you don’t add too much; you don’t want it to be really runny so use a little less if you need to. Mix together with a whisk until just combined. Don’t over mix. Cook on griddle warmed to 325 degrees and cook on each side until golden.



Filed under Breakfast

2 responses to “Whole Wheat Pancakes

  1. Pingback: Diet and Exercise | Real Foods Mom

  2. Pingback: Festive Whole Foods for Valentine’s Day | Real Foods Mom

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