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Whole Wheat Pancakes

Category Breakfast & Brunch
Servings 2 servings
Calories 483 calories
Skill Required Basic
Duration 30 minutes

These whole wheat pancakes have the same fluffy texture as the regular ones but the real add-on is a good quantity of beneficial fibers for your gut! Serve them topped with a drizzle of honey and some fruits for a fresh kick.

  • 1 cup (140 grams) whole flour
  • 1 tablespoon powdered sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1/4 cup (65 ml) canola oil
  • 1/4 cup (65 ml) maple syrup
  • 1/4 cup (65 ml) soy milk
  • Honey (for topping)
  • Add the whole wheat flour to your blender. Add the powdered sugar, baking powder, and salt.
  • Pour the canola oil, maple syrup, and soy milk. Blend everything until smooth.
  • Next heat a skillet over medium-high heat.
  • Pour around a ladle of mixture in the skillet, depending on how large and thick you want your pancakes. You can even top them with a few blueberries.
  • Cook them thoroughly for 1-2 minutes per side.
  • Pour a small drizzle of honey when serving it and top it with a few raspberries!
Nutrition Per Serving
483 kcal
29 g
5 g
55 g