What a better way to start the weekend than with some super nutritional, healthy pancakes? Boost your mood and energy from the very morning with these whole-wheat pancakes: high in fiber and free of sugar, they are so sweet and delicious!
The beauty of these pancakes is that you can make a bunch of those during the weekend and then eat them for a couple more days. This breakfast is a great way to crowd out the usual morning bagels or donuts – the whole-wheat pancakes are still flour-based, but are a much healthier option and are really easy to make.
I start by mixing all dry ingredients: the flour and raising agents. Then I add the wet ingredients, mix everything with a fork and my batter is ready! The only thing that might be more complicated is to adjust the right heat so you get that beautiful golden color (I usually always burn the first two, so if that happens, there is no need to worry – just lower the heat until you reach the perfect temperature!). It is also crucially important to use a non-stick pan, because otherwise it will be a torture to cook them. Also, you can use butter or olive oil instead of coconut, but I still advise you to try the coconut oil, mainly because of the flavor.
The ingredients that I have given in this recipe, make approximately 12 pancakes, but it really depends on the size of the pancakes. I like to make them smaller, so I end up with more little pancakes. Take in mind that they’re very nutritional, so even a smaller portion is okay to fill you up for the first part of the day!
Ingredients /makes approx. 12 pancakes/:
- 1 cup whole-wheat flour
- 1 tbsp. baking powder
- ½ tbsp. baking soda
- 3/4 cup milk (or water)
- ¼ cup honey
- 3 egg whites
- coconut oil for greasing pan
- Mix the whole-wheat flour, the baking powder and the baking soda.
- Add in the milk and honey. Mix until well combined.
- In a separate bowl mix the eggs whites until peaks form. Then add to the flour mixture.
- Grease a non-stick pan with coconut oil. Pour 2 tbsp. of the batter and cook on low heat for about 2-3 minutes on one side or until golden. Then turn around and cook the other side for about 1 minute.
- Serve with some home-made chia jam, peanut butter, raspberries or any other topping of choice!
Nutrition: Whole-wheat flour is a great alternative to the white flour, since it retains all the fiber of the grain. Whole-wheat products fill you up, improve digestion and regulate blood sugar. The egg whites and milk add some protein and texture, while the coconut oil gives some really nice flavor to the pancakes! Top with some fresh raspberries, honey or peanut butter, and enjoy!
Recipe inspiration: “Fresh and Light” (2012, Donna Hay)