whole grain pancakes

Light and fluffy Vegan Spelt Pancakes. Whole grain, sugar free &amp; simple, but also super tasty and satisfying. Quick to make too!

Vegan Spelt Pancakes

flax seed

water

/ 30 mls apple cider vinegar

flour

baking powder

baking soda

salt

vanilla extract

Mix the flax seed with the water and set aside to gel.

Pour the milk into a medium bowl and add the vinegar. Leave for a couple of minutes while you get the dry ingredients ready.

Put the flour, the baking powder, baking soda and salt into a mixing bowl and whisk them together to combine.

Add the vanilla extract, oil and the flax mixture to the milk mixture and whisk well together.

Pour the liquid mixture into the dry ingredients and stir or whisk gently together. Don&#x27;t over mix. Just enough so that no dry flour is visible.

Heat a pan/griddle over a medium-low  heat and add a little oil or vegan butter.

When the pan is hot pour the batter into the pan in rounds, leaving at least an inch of space around each one because they do expand a bit and you also need to be able to get in there easily to flip them when they are ready too. To keep them all the same size use a ladle or a measuring cup. ⅓ of a cup per pancake is a nice amount for a decent sized pancake but you could use ¼ cup to make them smaller.

Leave the pancakes well alone until you start to see lots of small bubbles appearing and popping all over the top, not just on the edges. See my pictures in the post above for what that looks like. When you see popped bubbles all over, flip the pancakes gently.

Cook for another minute or two until the bottoms are golden then remove from the pan. Repeat until all of the batter is used up.

https://content.jwplatform.com/videos/AfB7dCmt.mp4

Light and fluffy Vegan Spelt Pancakes. Whole grain, sugar-free, simple, but also super tasty and satisfying. Quick to make too!

These Cinnamon Whole Grain Power Pancakes are so simple to make and will keep you full all morning.

Cinnamon Whole Grain Power Pancakes

milk

cottage cheese

eggs egg whites

wheat flour

oats

tsp baking soda

cinnamon

vanilla

Place all ingredients in a blender and blend for 30 seconds until the batter is mostly smooth. Preheat a griddle to medium high heat.

Pour about 1/4 cup pancake batter onto the hot griddle and cook for about three minutes or until bubbles form on top. Flip to the other side and cook for another 1-2 minutes. Transfer to a plate and serve topped with fruit, almond butter, chia seeds, and of course, maple syrup.

I am like you I eat oatmeal for breakfast almost every day, but on weekends pancakes and waffles. I love you used wheat flour and rolled oats. Besides adding more fiber, I bet it gives it great flavor. Pinned!!

Any ideas to substitute the cottage cheese? I've been looking all over for a healthy pancake recipe but the cottage cheese is the only downfall in my opinion. Greek yogurt maybe?

Tried this recipe out already and can confirm that they were absolutely lovely.

Substituted the Cottage Cheese for a cup of Yogurt and added a touch more oats.

Lottie x

I love protein pancakes. Nothing keeps me full like they do- including nice big bowl of oats. I like that these don't rely totally on egg whites or protein powders! Yum. My favorite "I don't want to cook" dinner!

These buckwheat pancakes cook up fluffy as can be, contrary to most whole-grain pancakes. And if the healthy angle doesn't compel you, the spectacularly nutty taste will. The only special ingredient is buckwheat flour—everything else you probably already have in your pantry.

Buckwheat Pancakes

buckwheat flour

whole-wheat flour

maple syrup (plus more for serving)

eggs

buttermilk (either low-fat or full-fat)

Mild vegetable or olive oil (for the skillet)

Preheat

Preheat the oven to 150°F (70°C) or adjust it to the the warm setting.

Whisk

Whisk together the buckwheat and whole-wheat flours, baking powder, baking soda, cinnamon, and salt in a bowl.

In a large bowl, whisk together the melted butter, maple syrup, and eggs, then add the buttermilk. Dump the dry ingredients into wet ingredients and beat until just combined. Do not overmix. The batter will be thick.

Cook

Heat a griddle or large cast-iron skillet over medium heat. Lightly slick the surface of the griddle or skillet with butter or oil. Spoon the batter onto the hot surface in puddles of about 1/3 cup. Cook for 1 1/2 to 2 minutes, then flip the pancakes and cook until golden brown, 1 to 2 minutes more. If necessary, reduce the temperature to medium-low to prevent over-browning.

Serve

Using a spatula, slide the pancakes from the griddle or skillet to a baking sheet lined with a clean towel. Cover the pancakes with another clean towel or aluminum foil and place in the oven to keep warm. Repeat with the remaining batter, slicking the cooking surface with a little more butter or oil as needed. Serve the pancakes hot with butter and maple syrup.

Top 3 whole grain pancakes recipes from across the web

The most viewed whole grain pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Spelt Pancakes

Cinnamon Whole Grain Power Pancakes

Buckwheat Pancakes

Top 3 whole grain pancakes recipes from across the web

The most viewed whole grain pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spelt Pancakes

Cinnamon Whole Grain Power Pancakes

Buckwheat Pancakes

The most viewed whole grain pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine